Executive Sous Chef

Description

We are looking for a hands‑on Executive Sous Chef to help lead a fast‑paced, high‑volume kitchen. Support the Executive Chef in daily operations while actively cooking, leading the team, and delivering consistent, high‑quality food.

4835 Immokalee Rd, Naples, FL 34110

Join our team and be part of a fast‑paced, fun, and friendly environment! You’ll help keep things running smoothly by maintaining great quality standards, keeping areas clean and well‑stocked, and delivering awesome customer service. If you enjoy working with people, staying active, and being part of a team, this could be a great fit for you!

There are no strangers here, only friends we have yet to meet. — Frank Oakes

• Career Growth
  :
  Start as an apprentice and grow into a skilled! Your growth is our mission!
• Employee Discounts
  :
  Enjoy discounts on our delicious organic food—both dining and groceries.
• Community & Culture
  :
  Be part of a positive and supportive Family that values diversity and growth.
• Work‑Life Balance
  :
  We offer paid vacation time to help you relax and recharge.
• Referral Rewards
  :
  Bring your talented friends along and earn rewards for helping us grow!

• Support the Executive Chef in leading daily kitchen operations in a fast‑paced environment.
• Help train, coach, and motivate the culinary team to meet quality and service standards.
• Ensure food safety, sanitation, and proper food handling at all times.
• Monitor food quality, consistency, and presentation.
• Assist with food cost control, inventory, and ordering.
• Lead by example on the line, supporting team flow and execution.
• Maintain a positive, respectful, and performance‑driven kitchen culture.
• Support staffing and scheduling needs to meet operational demands.
• Help introduce new techniques, recipes, and equipment to the team.
• Step in to support guest satisfaction and resolve kitchen‑related concerns when needed.

• 5+ years of kitchen management experience working in a high‑volume kitchen that generates 1,500 to 3,000 meals per day.
• College degree or certification in the culinary field a plus.
• Good working knowledge of sanitation standards and proper preparation and presentation of food.
• Ability to communicate effectively with the public and other team members.
• Proven ability to effectively lead and train a diverse workforce.
• Willingness to set a high standard in the kitchen by leading by example.

• Ability to stand and walk for extended periods of time.
• Must be able to lift, push, and carry up to 50 lbs. regularly.
• Frequent bending, twisting, reaching, and kneeling.
• Ability to work in hot, humid, and fast‑paced kitchen environments.
• Manual dexterity to safely handle knives, tools, and kitchen equipment.
• Ability to work around steam, open flames, and approved cleaning agents.
• Clear vision and hearing to ensure safe operations and effective communication.
• Ability to use a step stool or ladder when necessary.
• Must be able to work flexible schedules, including weekends and holidays.

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Equal Opportunity Statement:
Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive.