Banquet Chef

Pyramid Global Hospitality; Captiva (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

Pyramid Global Hospitality is seeking an experienced Banquet Chef for South Seas on Captiva Island, FL. Lead culinary execution for banquets, catered events, and group functions while delivering high-quality food and presentation.

Primary focus is banquet operations with flexibility to support Beach House and other outlets. Ideal candidate has 3–5 years in resort/hotel banquets, strong leadership, and knowledge of cost controls and safety standards.

Qualifications

• Minimum of 3–5 years of professional culinary experience in a resort, hotel, banquet, or high-volume setting.
• Banquet culinary experience strongly preferred with supervisory or leadership responsibilities.
• Experience executing weddings, meetings, group functions, buffets, plated events, and high-volume banquet service.

Responsibilities

• Lead culinary production for banquets, catered events, weddings, meetings, and resort functions.
• Plan and oversee banquet food preparation for quality, consistency, and timely execution.
• Review BEOs, menus, timelines, and guest counts to plan production and staffing.
• Coach and supervise culinary staff during preparation, plating, and service.
• Ensure compliance with recipes, standards, sanitation, and inventory management.
• Collaborate with other outlets and departments for event requirements and changes.
• Assist with menu development, seasonal offerings, and culinary presentations.

Skills

Banquet experience

Culinary leadership

High-volume events

Food safety & HACCP

Staff supervision

Menu development

Scheduling & budgeting

Education

Culinary degree or formal training preferred

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About Our Property

Welcome to South Seas, a premier resort destination in the Pyramid Global Hospitality portfolio, located on the beautiful shores of Captiva Island, Florida. Features 279 guest rooms and over 7,000 sq ft of meeting and event space, South Seas spans 330 acres of coastal beauty, offering a truly unique setting for hospitality professionals.

At South Seas, team members have the opportunity to be part of a resort experience unlike any other, surrounded by pristine beaches, a thriving wildlife preserve, and a setting that showcases the best of Southwest Florida. From supporting memorable events to delivering exceptional guest experiences across the resort's diverse offerings, every role plays an important part in bringing the South Seas experience to life.

Joining our team means becoming part of a people‑first culture that values teamwork, growth, and a passion for hospitality. Whether you're building your career in guest services, food and beverage, recreation, housekeeping, sales, or another department, you'll find opportunities to learn, grow, and make a meaningful impact.

What You Will Have An Opportunity To Do

Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world‑class amenities designed to appeal to a multitude of guests. Join our passionate and hardworking team and enjoy working in paradise.

Position Summary

South Seas is seeking an experienced and highly motivated Banquet Chef to lead culinary execution for banquet, catering, group, and special event operations throughout the resort. This position is responsible for delivering high-quality food preparation and presentation while ensuring consistency, efficiency, sanitation, and exceptional guest experiences.

While the primary focus of this position is banquet and event culinary operations, the Banquet Chef will also provide culinary leadership and operational support to Beach House and other resort food and beverage outlets as needed. The ideal candidate is a versatile culinary professional who is comfortable transitioning between banquet production, high‑volume events, restaurant operations, and other resort culinary needs.

Essential Duties & Responsibilities

• Lead and execute culinary production for banquets, catered events, weddings, meetings, group functions, and resort special events.


• Plan, organize, and oversee banquet food preparation to ensure quality, consistency, presentation, and timely execution.


• Review banquet event orders (BEOs), menus, event timelines, and anticipated guest counts to appropriately plan production and staffing.


• Coordinate closely with Banquet, Catering, Conference Services, and Food & Beverage leadership regarding event requirements and changes.


• Supervise culinary team members during banquet preparation, production, plating, and service.


• Ensure proper preparation, portioning, plating, and presentation according to established recipes and resort standards.


• Support other resort culinary outlets as needed, including providing leadership coverage, assisting with production, and supporting restaurant service during periods of high business demand.


• Work effectively across multiple culinary environments and adjust priorities based on resort occupancy, events, and operational needs.


• Assist with menu development, seasonal offerings, banquet menus, special events, and culinary presentations.


• Monitor food quality and ensure products meet established standards before service.


• Maintain appropriate food inventory levels while minimizing waste and controlling food costs.


• Assist with ordering, receiving, storage, rotation, and proper handling of food products.


• Maintain awareness of food and labor costs and support departmental budget and productivity goals.


• Ensure compliance with food safety, sanitation, HACCP, and health department requirements.


• Maintain clean, organized, and safe kitchen and production areas.


• Train, coach, and develop culinary team members while promoting teamwork, accountability, and a positive work environment.


• Assist Executive Chef and culinary leadership with scheduling, staffing, training, and daily kitchen operations.


• Communicate effectively with front-of-house and culinary teams to ensure smooth execution of events and restaurant service.


• Ensure proper use, cleaning, and maintenance of kitchen equipment.


• Assist with inventory and other culinary administrative responsibilities as assigned.


• Respond effectively to changing business levels, last-minute event adjustments, and operational needs.


• Perform other duties and provide culinary support throughout the resort as assigned by the Executive Chef.

Qualifications

• Minimum of 3–5 years of professional culinary experience, preferably in a resort, hotel, banquet, catering, or high-volume food and beverage environment.


• Previous banquet culinary experience strongly preferred.


• Previous culinary supervisory or leadership experience preferred.


• Experience executing weddings, meetings, group functions, buffets, plated events, and high-volume banquet service preferred.


• Restaurant or resort outlet culinary experience strongly preferred.


• Strong knowledge of food preparation, production, presentation, sanitation, and kitchen operations.


• Ability to read and execute banquet event orders, recipes, production sheets, and event timelines.


• Ability to effectively lead culinary teams in a fast-paced environment.


• Strong organizational, communication, and time-management skills.


• Ability to prioritize and manage multiple events and operational needs simultaneously.


• Flexible and team-oriented with the ability to work across banquet and restaurant culinary operations.


• Culinary degree or formal culinary training preferred but not required with equivalent professional experience.


• ServSafe certification preferred or ability to obtain certification as required.


• Valid Drivers License, MVR will be screened.


• Background Check will be required.

Schedule & Physical Requirements

• Must have open availability, including mornings, evenings, weekends, holidays, and varying shifts based on banquet and resort business levels.


• Schedule will vary based on weddings, meetings, special events, group business, and resort outlet needs.


• Ability to stand and work for extended periods in a fast-paced kitchen environment.


• Ability to lift, carry, push, and pull items typically required in a professional culinary environment.


• Ability to work in hot, humid, refrigerated, and freezer environments as necessary.

Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law.

In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.

Compensation

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.