Coastal Resort Sous Chef - Lead Flipside Kitchen

BENCHMARK; Naples (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Pyramid Global Hospitality is seeking a Sous Chef – Flipside for Cocoplum, the resort's beachside restaurant and bar, to lead daily kitchen operations and uphold high standards of guest dining. This hands-on leadership role focuses on culinary excellence, staff development, and guest satisfaction at a coastal resort setting.

Responsibilities include supervising breakfast, lunch, dinner, and events, ensuring recipe integrity, managing inventory, and supporting seasonal menu updates while

Qualifications

• Minimum 2–4 years of culinary supervisory experience.
• Experience in high-volume restaurants, resorts, or beachfront dining operations preferred.
• Strong knowledge of seafood, grill, and coastal cuisine preparation.
• Demonstrated leadership and organizational skills.
• Ability to work flexible schedules including nights, weekends, and holidays.

Responsibilities

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

Job description

Pyramid Global Hospitality is seeking a Sous Chef – Flipside for Cocoplum, the resort's beachside restaurant and bar, to lead daily kitchen operations and uphold high standards of guest dining. This hands-on leadership role focuses on culinary excellence, staff development, and guest satisfaction at a coastal resort setting.

Responsibilities include supervising breakfast, lunch, dinner, and events, ensuring recipe integrity, managing inventory, and supporting seasonal menu updates while