Olde Hickory G&CC
Olde Hickory Golf and Country Club is an exclusive private bundled golf community of 561 homes, situated around a championship 18‑hole golf course designed by Ron Garl. Amenities include a newly renovated 22,000 square foot Clubhouse, a 2,600 square foot fitness center, a heated pool and spa, tennis and pickleball courts, and first‑class dining. Located in Fort Myers, Florida, Olde Hickory offers a warm, inviting, and social environment, with convenient access to Southwest Florida International Airport, Gulf beaches, hospitals, and entertainment options.
Role Description
This is a full‑time on‑site role for an Executive Sous Chef located in Fort Myers, FL. The Executive Sous Chef will assist in managing the kitchen operations, ensuring the quality and consistency of food preparation, and collaborating with the Executive Chef in menu planning. The role includes overseeing kitchen staff, maintaining inventory, adhering to food safety standards, and contributing to a positive and efficient work environment. Qualifications
Culinary skills including food preparation, cooking techniques, and knife skills Experience in kitchen management, staff supervision, and training Menu planning, cost control, and inventory management skills Knowledge of food safety standards and kitchen sanitation practices Strong communication and team collaboration skills Ability to work in a fast‑paced environment and maintain high‑quality standards Culinary degree or certification is a plus Previous experience in a similar role is preferred Seniority level: Mid‑Senior level Employment type: Full‑time Job function: Management and Manufacturing; Industry: Hospitality
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This is a full‑time on‑site role for an Executive Sous Chef located in Fort Myers, FL. The Executive Sous Chef will assist in managing the kitchen operations, ensuring the quality and consistency of food preparation, and collaborating with the Executive Chef in menu planning. The role includes overseeing kitchen staff, maintaining inventory, adhering to food safety standards, and contributing to a positive and efficient work environment. Qualifications
Culinary skills including food preparation, cooking techniques, and knife skills Experience in kitchen management, staff supervision, and training Menu planning, cost control, and inventory management skills Knowledge of food safety standards and kitchen sanitation practices Strong communication and team collaboration skills Ability to work in a fast‑paced environment and maintain high‑quality standards Culinary degree or certification is a plus Previous experience in a similar role is preferred Seniority level: Mid‑Senior level Employment type: Full‑time Job function: Management and Manufacturing; Industry: Hospitality
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