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Established 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.

Position Summary

The 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.

Responsibilities 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.

As 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.

Kitchen Operations

· Lead daily kitchen operations and service while maintaining a strong presence on the line.

· Supervise cooks, prep cooks, dish staff, and other culinary team members.

· Ensure stations are staffed, stocked, organized, clean, and service ready.

· Monitor food quality, ticket times, portions, presentation, and consistency.

· Support tournaments, private functions, special events, and peak-volume periods.

· Assume responsibility for The Gimme and The Pavilion operations when the Executive Chef is absent.

Culinary & Food Quality

· Prepare and cook food according to established recipes and standards.

· Maintain consistency in flavor, temperature, texture, portioning, and presentation.

· Support menu development, seasonal changes, recipe testing, tastings, and rollouts.

· Maintain proper food preparation, storage, labeling, rotation, and quality control.

Food Safety & Sanitation

· Maintain high standards for food safety, sanitation, cleanliness, and hygiene.

· Ensure compliance with applicable health and food-safety regulations.

· Monitor temperatures and proper cooking, cooling, reheating, holding, storage, and labeling.

· Inspect workstations, refrigeration, storage, equipment, and dishwashing areas.

Purchasing, Inventory & Cost Control

· Assist with purchasing, ordering, product pars, receiving, and inventory.

· Inspect deliveries and maintain proper storage and FIFO rotation.

· Monitor usage, spoilage, waste, and overproduction.

· Support food-cost, labor, budgeting, forecasting, and financial goals.

Leadership & Team Development

· Lead by example and maintain professional culinary standards.

· Assist with recruiting, interviewing, onboarding, and training.

· Coach employees in culinary skills, sanitation, organization, speed, and professionalism.

· Promote teamwork, respect, inclusion, accountability, and continuous development.

· Support The Gate’s mission to educate and train the next generation of hospitality professionals.

Guest Experience & Communication

· Maintain a culinary culture focused on exceptional guest satisfaction.

· Respond professionally to guest concerns, dietary needs, and special requests.

· Work closely with front-of-house, banquet, catering, purchasing, facilities, and management teams.

· Communicate menu changes, allergies, dietary requirements, staffing issues, shortages, and operational concerns clearly and promptly.

Pre-Opening Responsibilities

The Gate is a new property opening in late 2026. The Sous Chef will have an important role in the restaurant’s launch, including:

· Developing operating procedures, recipes, prep systems, pars, and station procedures.

· Assisting with equipment commissioning, testing, and kitchen workflow.

· Supporting purchasing and opening inventory systems.

· Participating in culinary recruitment, interviewing, onboarding, and training.

· Helping establish staffing plans and schedules.

· Participating in mock services, tastings, soft openings, and training events.

· Helping establish The Gimme and The Pavilion’s culinary culture, service standards, consistency, efficiency, food safety, and financial systems.

Physical Requirements

This 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.

This 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.