Executive Sous Chef – High-Concept Opening | Fort Myers, FL

This isn’t just another back-of-house leadership job.

This is your opportunity to help launch a chef-driven concept that’s raising the bar on what dining in Fort Myers can look like. A place where precision, creativity, and grit come together in a completely original format.

We’re looking for an Executive Sous Chef who thrives in start-up kitchens, knows how to lead under pressure, and brings both systems and soul to the line. You’ll be the right hand to a nationally recognized chef — someone with a track record of building kitchens that turn cooks into future leaders.

What You’ll Be Doing:

• Assist in building the entire BOH operation from the ground up — staffing, training, ordering, and implementing systems that scale.
• Manage daily operations: scheduling, inventory, cost control, vendor relationships, and ensuring absolute quality at all stations.
• Take charge of kitchen discipline — no shortcuts, no 86ing menu items, no drama.
• Support in testing menu items for events and catering — creativity welcome, but this role is execution-forward.
• Uphold a culture that values mentorship, accountability, and pushing for better every shift.

What You Bring to the Table:

• Strong command of fundamental cooking techniques, along with leadership presence on the line.
• You’ve helped open restaurants before — you know what it takes.
• You can run a kitchen without losing your cool, and you’re confident running the pass when needed.
• You’re organized, tech-comfortable (Word, Excel, Google Drive), and obsessive about clean systems.
• You're comfortable working with unique ingredients, unfamiliar processes, and stepping outside the culinary box.

This is a rare chance to be on the ground floor of something new, sharp, and built for serious culinary professionals. If you’re ready to lead with intention, build with care, and put your name behind something meaningful — let’s talk.