West Bay Club - Estero, Florida

Nestled in the heart of Estero Bay, near the Gulf of Mexico, West Bay Club is a member-owned gated community and private golf club encompassing nearly 900 acres - 500 of which are dedicated to conservation. The community boasts 790 residences, including estate homes, high-rise condos, and villas, all set amidst lush tropical landscaping and bordering Estero Bay and the Gulf of Mexico. West Bay recently underwent a $40 million renovation of the club amenities and golf course.

Located in the picturesque surroundings of West Bay’s community the Bay House facility includes a resort- style pool, state-of-the-art fitness center, spa, culinary academy, meeting and card rooms, and the Aqua Café offering both indoor and outdoor dining. West Bay’s tennis facility offers center court viewing on all eight Har-Tru courts. Additionally, the Sports Park offers six pickleball courts, two bocce courts, and a dog park. Residents also enjoy kayaking, canoeing, boating, and fishing all from the West Bay River Park's on- premises dock, featuring a private boat launch and boat storage. A unique feature of the community is West Bay’s private Beach Club, which underwent a complete reconstruction, completed in March 2024. Residents enjoy direct access to their beachfront club along the Gulf of Mexico, complete with full-service dining operations, valet service, and dedicated beach attendants providing beach service.

Within the community, the West Bay Golf Club is anchored around its 18-hole championship golf course. Designed by esteemed golf course architects Pete and PB Dye, renovated by Fry-Straka, golf enthusiasts seek out West Bay to experience its unique and challenging design. The Golf Club is home to multiple dining venues that range from casual dining including the Niblick Grille and Signature Bar, to fine dining at the Golf House. The club is currently full with a wait list. While the club remains open year-round, it is highly seasonal, with the peak of member activity from November through April. Only 25% of the residents live in West Bay year-round.

Visit www.westbayclubs.com to learn more.

About The Position:

The Sous Chef will be responsible for overseeing all culinary activities across the community and golf club, including five distinct dining outlets, supported by four kitchens, three that are new construction, one renovated, that generates over $3.5 million and growing in revenue. This role requires a strong leader with a passion for the culinary experience, a keen eye for detail, and the ability to drive innovation while maintaining exceptional standards of food quality, presentation, and service.

West Bay Club By The Numbers:

790 members, 68 average member age $20 million annual revenue, $3.5 million in F&B revenue 45% food cost, 34% beverage cost 80% ala carte, 20% events 5 distinct dining outlets, 4 newly built kitchens, 3 outlet chefs, 65 BOH staff, 13 H2B employees POS System Used: Jonas, Website/Reservation Software Used: MembersFirst

West Bay Club offers an attractive and competitive compensation and benefits package to include:

Competitive base salary and performance bonus. Medical, Dental, and Life Insurance coverage. 401k plan with generous match. Employee golf privileges and merchandise discounts. Meals and other employee incentives. Professional development allowance. Paid time off.

Key Responsibilities:

Food Preparation Oversight: Supervise and manage food preparation for assigned areas of the kitchen (restaurant line, banquets, shifts), ensuring consistent production of high-quality dishes. Team Leadership: Dedicate the majority of time (51%) to management and supervisory duties, assigning responsibilities and fostering an efficient kitchen operation. Operational Standards: Enforce control procedures for cost and quality, including food production charts, inventory par levels, standardized recipes, and food costing sheets. Equipment Maintenance: Monitor and ensure proper functioning and daily upkeep of all kitchen equipment. Sanitation & Safety: Direct and maintain a comprehensive sanitation program, incorporating safe work practices across all kitchen activities. Prep & Ordering: Oversee daily food preparation lists and assist the Executive Chef with ordering food products and supplies. Culinary Innovation: Maintain and evaluate existing food concepts while assisting in the development of new menu ideas. Financial Accountability: Support the achievement of Food and Beverage Department budgetary goals by managing food costs and supply requisitions accurately and efficiently. Training & Development: Train and supervise team members in menu preparation, equipment operation, and safety practices. Contribute to the development of ongoing training programs. Compliance: Ensure proper receiving, storage, temperature control, and rotation of food products in compliance with health department regulations. People Management: Assist with interviewing, hiring, training, performance management, and resolution of employee concerns. Supervise cooks, stewards, and other team members as needed. Attendance & Reliability: Demonstrate regular, reliable attendance and uphold professional standards at all times.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Education/Experience:

Has a proven track record of high-level country club, resort, and/or hotel expertise. 5 plus years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Has achieved or is interested in additional industry Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF). Has a degree in Culinary Arts and/or other Hospitality Management focus is a plus. Food safety certification. Proficient in kitchen management software and Microsoft Office Suite