Executive Chef - Luxury Resort F&B & Banquet Leader

Pyramid Global Hospitality; Captiva (FL); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Medical, Dental, Vision Plans

Paid Life Insurance

Short- and Long-Term Disability

Paid Time Off & Holidays

401(k) with 100% match up to 4%

Commuter and Company-paid TollPrograms

Complimentary Shift Meal

Job summary

South Seas on Captiva Island, part of Pyramid Global Hospitality, seeks an Executive Chef to lead culinary operations across resort restaurants, banquets, employee dining, and events. You will set standards, control costs, and drive guest satisfaction with hands-on leadership.

The role requires five years of progressive culinary leadership, a culinary degree, and certifications; you will manage budgets, labor, purchasing, and food safety while helping expand and open five new venues during the

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Minimum five years of progressive culinary leadership experience in hotel, resort, or high-volume hospitality.
• Experience overseeing multiple Food & Beverage outlets and banquet operations.
• Formal culinary education and/or advanced culinary certifications preferred.

Responsibilities

• Lead all culinary operations across resort restaurants, banquets, employee dining, and other Food & Beverage venues.
• Ensure consistent execution of food quality, presentation, recipes, portioning, and culinary standards.
• Develop staffing schedules based on forecasts and payroll budgets; manage culinary labor.
• Develop, manage, and adhere to the culinary department budget, including food cost and inventories.
• Oversee purchasing, receiving, storage, and vendor relationships.

Skills

Culinary leadership

Budgeting

Menu development

Staff development

Food safety

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Tools

POS systems

Job description

South Seas on Captiva Island, part of Pyramid Global Hospitality, seeks an Executive Chef to lead culinary operations across resort restaurants, banquets, employee dining, and events. You will set standards, control costs, and drive guest satisfaction with hands-on leadership.

The role requires five years of progressive culinary leadership, a culinary degree, and certifications; you will manage budgets, labor, purchasing, and food safety while helping expand and open five new venues during the