Sous Chef (AM)
HAMILTON HARBOR YACHT CLUBJob Summary Hamilton Harbor Yacht Club is seeking a talented, driven AM Sous Chef to lead our morning heart-of-house operations in Naples, Florida. This is a hands-on culinary leadership role responsible for supervising the morning kitchen team, managing daily prep execution, receiving and organizing product, and ensuring the kitchen is fully prepared to deliver an exceptional member experience throughout daytime service. Hamilton Harbor offers a unique private-club environment: relaxed and approachable on the surface, with a sophisticated, ingredient-driven culinary program behind it. Our waterfront setting embraces a “shorts-welcome” atmosphere while maintaining high standards for food quality, presentation, consistency, and service. Key Responsibilities The AM Sous Chef will work closely with the Executive Chef and culinary leadership team to oversee morning kitchen operations and ensure a smooth transition from early preparation into lunch, brunch, and member catering service. Responsibilities include: Lead, supervise, and support the morning culinary team. Organize and execute daily prep to ensure all stations are fully prepared for service. Inspect and receive morning deliveries from premium vendors, including local fisheries, produce suppliers, and specialty purveyors. Maintain strong inventory controls, proper storage, labeling, FIFO rotation, and product quality standards. Direct the line during service, maintaining consistency, presentation, ticket times, and proper execution. Support elevated lunch service and upscale seasonal Sunday brunch. Maintain strict food safety, sanitation, cleanliness, and organizational standards throughout the kitchen. Assist with ordering, inventory management, waste control, and efficient product utilization. Help maintain recipe consistency, portion standards, and culinary procedures established by the Executive Chef. Coordinate and execute our customizable on-board member catering program , including artisanal box lunches, custom platters, and specialty food orders for members departing aboard their vessels. Manage short-turnaround member requests with urgency, organization, and attention to detail. Work comfortably across both our indoor culinary operation and outdoor bayfront kitchen environments. Help train, develop, and hold culinary team members accountable to established standards. Support special events, member functions, and seasonal programming as needed. Qualifications 3–5 years of progressive culinary experience , including prior supervisory or leadership responsibility. Private club, luxury resort, hotel, yacht club, or high-end restaurant experience strongly preferred. Strong technical culinary skills with an emphasis on fresh seafood, seasonal ingredients, and scratch cooking. Experience with farm-to-table or ingredient-driven menus preferred. Proven ability to lead a team while remaining actively involved in production and service. Strong organizational skills and the ability to manage multiple priorities in a fast-moving kitchen. Understanding of inventory control, receiving procedures, FIFO standards, sanitation, and food safety requirements. Ability to maintain composure, consistency, and attention to detail during high-volume or time-sensitive service periods. Professional, dependable, and team-oriented leadership style. Flexibility to work early mornings, weekends, holidays, and seasonal special events as required. What We’re Looking For The right candidate takes pride in running a clean, organized, prepared kitchen and understands that exceptional hospitality begins well before the first member arrives. We are looking for someone who can lead from the line, develop the team around them, anticipate operational needs, and maintain high culinary standards without losing the approachable culture that makes Hamilton Harbor unique. This is an excellent opportunity for an experienced culinary professional looking to take greater ownership of daily…