Sous Chef - The Gimme Concessions & The Pavilion Bar

ph3Sous Chef - The Gimme Concessions The Pavilion Bar /h3 pAzienda : Gate Golf Club Tipo Lavoro : Full Time Italy /p pEstablished in 2023 and located in Naples, Florida, The Gate Golf Club ("The Gate") is a non-profit organization built around a shared love of golf and a commitment to making a lasting impact on the community. Scheduled to open in late 2026, The Gate will feature Oakwood Grill, a 175-seat full-service restaurant; The Pavilion outdoor bar; The Gimme concessions; a 30-bay TrackMan practice range; an expansive putting course; and a Jacobsen-Hardy-designed 9-hole regulation golf course. The Gate aims to make golf more accessible to families and players of all skill levels. /p h3Position Summary /h3 pThe Gimme and The Pavilion Sous Chef is a key member of The Gate’s culinary leadership team, reporting to the Executive Chef. This hands‑on leader oversees the day‑to‑day kitchen operation of The Gimme and The Pavilion while supporting culinary standards across The Gate’s food and beverage outlets. /p pResponsibilities include food preparation and service, quality and presentation, sanitation, ordering and receiving, inventory, scheduling, training, and kitchen organization. The Sous Chef will lead by example, maintain composure in a high‑volume seasonal environment, and help create an exceptional guest experience. /p pAs The Gate prepares for its late-2026 opening, the Sous Chef will help establish The Gimme and The Pavilion's culinary culture, systems, standards, recipes, training programs, and operating procedures. /p h3Requirements /h3 h3Kitchen Operations /h3 ul liLead daily kitchen operations and service while maintaining a strong presence on the line. /li liSupervise cooks, prep cooks, dish staff, and other culinary team members. /li liEnsure stations are staffed, stocked, organized, clean, and service ready. /li liMonitor food quality, ticket times, portions, presentation, and consistency. /li liSupport tournaments, private functions, special events, and peak‑volume periods. /li liAssume responsibility for The Gimme and The Pavilion operations when the Executive Chef is absent. /li /ul h3Culinary Food Quality /h3 ul liPrepare and cook food according to established recipes and standards. /li liMaintain consistency in flavor, temperature, texture, portioning, and presentation. /li liSupport menu development, seasonal changes, recipe testing, tastings, and rollouts. /li liMaintain proper food preparation, storage, labeling, rotation, and quality control. /li /ul h3Food Safety Sanitation /h3 ul liMaintain high standards for food safety, sanitation, cleanliness, and hygiene. /li liEnsure compliance with applicable health and food‑safety regulations. /li liMonitor temperatures and proper cooking, cooling, reheating, holding, storage, and labeling. /li liInspect workstations, refrigeration, storage, equipment, and dishwashing areas. /li /ul h3Purchasing, Inventory Cost Control /h3 ul liAssist with purchasing, ordering, product pars, receiving, and inventory. /li liInspect deliveries and maintain proper storage and FIFO rotation. /li liMonitor usage, spoilage, waste, and overproduction. /li liSupport food‑cost, labor, budgeting, forecasting, and financial goals. /li /ul h3Leadership Team Development /h3 ul liLead by example and maintain professional culinary standards. /li liAssist with recruiting, interviewing, onboarding, and training. /li liCoach employees in culinary skills, sanitation, organization, speed, and professionalism. /li liPromote teamwork, respect, inclusion, accountability, and continuous development. /li liSupport The Gate’s mission to educate and train the next generation of hospitality professionals. /li /ul h3Guest Experience Communication /h3 ul liMaintain a culinary culture focused on exceptional guest satisfaction. /li liRespond professionally to guest concerns, dietary needs, and special requests. /li liWork closely with front‑of‑house, banquet, catering, purchasing, facilities, and management teams. /li liCommunicate menu changes, allergies, dietary requirements, staffing issues, shortages, and operational concerns clearly and promptly. /li /ul h3Pre-Opening Responsibilities /h3 pThe Gate is a new property opening in late 2026. The Sous Chef will have an important role in the restaurant’s launch, including: /p ul liDeveloping operating procedures, recipes, prep systems, pars, and station procedures. /li liAssisting with equipment commissioning, testing, and kitchen workflow. /li liSupporting purchasing and opening inventory systems. /li liParticipating in culinary recruitment, interviewing, onboarding, and training. /li liHelping establish staffing plans and schedules. /li liParticipating in mock services, tastings, soft openings, and training events. /li liHelping establish The Gimme and The Pavilion’s culinary culture, service standards, consistency, efficiency, food safety, and financial systems. /li /ul h3Physical Requirements /h3 pThis role requires working indoors and outdoors in varying conditions, lifting up to 50 pounds, and standing or walking for extended periods. The Sous Chef must be able to work in a busy public golf facility environment, including seasonal peaks, tournaments, clinics, special events, and outdoor operations. /p pThis job description is not intended to contain a comprehensive list of all activities, duties and responsibilities that are required. Activities, duties, and responsibilities may change, or new ones may be added at any time, with or without notice. /p /p #J-18808-Ljbffr