Restaurant Chef

Description

Opening April 2026, The Reserve Club is seeking an up-and-coming Sous Chef ready to take the next step into a Chef role at a brand-new Food & Beverage operation within an exclusive private HOA community in Naples, Florida.

The culinary program is approachable, fresh, and execution-driven, featuring coastal starters like Tuna Tower, Crab Cakes, and Volcano Shrimp, elevated comfort favorites including Prime Smash Burgers, Grouper Sandwiches, and Fish & Chips, plus composed entrées such as Bourbon Salmon, Seared Ahi Tuna, and rotating Chef’s Signature Features and Fresh Catch offerings.

The Restaurant Chef is responsible for the entire food service operation, including food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, and scheduling. Must oversee preparation of all food items while maintaining the highest standards to produce an appealing and appetizing product. Must be able to employ, train and evaluate all kitchen personnel including lead line cook, line cooks, pantry cooks, grill cooks, and dishwashers.

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according to proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

• Minimum two years of formal culinary/quantity food service management training or commensurate experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a similar high volume food service operation with similar duties and responsibilities.
• If required by local and/or state regulations, must have or be able to obtain a food workers card.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs.

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

• Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies.

Days and Times Vary – Evenings, Weekends, Holidays Required, Open Availability Required.

As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions.

$80,000 – $90,000 annually.

The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and…