Coastal Cuisine Lead Chef - Poolside & Events

BENCHMARK; Naples (FL); On-site; USD 52,000 - 75,000; Full time

Job summary

Naples Grande Beach Resort is seeking a Sous Chef – Cocoplum to lead daily culinary operations at the resort's poolside restaurant. You will supervise kitchen production, ensure recipe and presentation standards, and support guest-focused coastal dining experiences.

The role requires 2–4 years of supervisory kitchen experience in high-volume venues, flexibility for nights and weekends, and strong leadership. Join a team dedicated to quality, safety, and memorable hospitality.

Qualifications

• 2–4 years of supervisory kitchen experience.
• Experience in high-volume resorts or beachfront dining is preferred.
• Strong knowledge of seafood, grill, and coastal cuisine preparation.

Responsibilities

• Supervise daily culinary operations for Cocoplum.
• Ensure consistency of recipes, preparation methods, and presentation standards.
• Lead kitchen production and service during breakfast, lunch, dinner, and events.
• Monitor food quality, freshness, and portion control.
• Assist with scheduling, labor management, and productivity.
• Train and develop culinary team members.
• Maintain inventory controls, ordering, and receiving procedures.
• Support seasonal menu updates and promotional offerings.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Partner with restaurant leadership to enhance guest experiences.

Skills

Culinary supervision

Leadership

Food safety

Job description

Naples Grande Beach Resort is seeking a Sous Chef – Cocoplum to lead daily culinary operations at the resort's poolside restaurant. You will supervise kitchen production, ensure recipe and presentation standards, and support guest-focused coastal dining experiences.

The role requires 2–4 years of supervisory kitchen experience in high-volume venues, flexibility for nights and weekends, and strong leadership. Join a team dedicated to quality, safety, and memorable hospitality.