Sous Chef

Multi Venue Culinary Operation

Fort Myers, FL

We are partnering with a large scale, chef driven hospitality operation that runs multiple dining venues under one roof. The food matters. The people matter. The culture matters. And consistency is non negotiable.

They are seeking an Executive Sous Chef who wants to be a true second in command. Someone who thrives in structure but still loves creating moments on the plate. Someone who understands that leadership is built through coaching, not fear. Someone who knows that great food can be both comforting and refined depending on the room you are cooking for.

This operation runs several distinct concepts at once. One venue focuses on classic, comforting dishes executed flawlessly and consistently. Others allow for more elevated and creative menus, including chef driven tasting dinners and special events that require true technical skill and polish.

Volume is real. Expectations are high. Inspections are frequent. But the pace is sustainable and the culture is calm, professional, and collaborative.

This is a place where chefs leave at a reasonable hour, schedules are respected, and leadership actually practices what it preaches.

What You Will Be Trusted With

• Acting as the right hand to the Executive Chef across all outlets
• Leading and supporting multiple Chefs de Cuisine and their teams
• Ensuring recipes are followed, tasted, and executed with precision
• Maintaining food safety and inspection readiness at all times
• Coaching teams in real time, not managing from the office
• Balancing consistency with creativity depending on the venue
• Executing and elevating high end special dinners and events
• Helping set the tone for a kitchen culture built on respect and accountability
• Managing administrative responsibilities including labor, scheduling, and systems

The Kind of Chef Who Thrives Here

• Formally trained with strong classical foundations
• Technically sound and proud of doing the basics right every time
• Comfortable cooking elevated cuisine when the moment calls for it
• Equally comfortable executing familiar dishes exactly as guests expect them
• Experienced in banquet or multi outlet environments
• Organized, calm, and detail oriented under pressure
• Computer savvy and confident with systems like Excel, labor tools, and kitchen technology
• A natural teacher who enjoys developing people
• Direct, compassionate, and consistent in leadership
• Spanish language skills are helpful but not required

What Makes This Role Different

• A true Executive Sous role with real authority and influence
• Multiple concepts without the chaos of a typical resort grind
• High standards without toxicity
• A leadership team that values professionalism and balance
• Creative outlets that are protected and respected
• A schedule designed for sustainability, not survival

Compensation and Schedule

• Competitive base salary in the mid to upper 70s with flexibility for the right candidate
• Stable, full time role with a predictable schedule
• Average workweek around 45 to 50 hours
• A culture that respects personal time and longevity

The Interview Process

Finalists should expect a thoughtful and thorough process. This may include:

• Leadership focused interviews with multiple stakeholders
• A hands on cooking evaluation to validate technique, organization, and execution
• A chance to demonstrate both skill and presence in the kitchen

This is a rare opportunity for an Executive Sous Chef who wants to lead at a high level, cook with intention, and be part of something structured, professional, and genuinely well run.