Executive Chef - Luxury Resort Kitchen Lead

Highgate Hotels, LP; Saint Pete Beach (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) Retirement Plan with employer

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program

Tuition reimbursement

Job summary

Highgate Hotels, LP is seeking a Chef de Cuisine for TradeWinds Island Resort in St. Pete Beach, FL. The role oversees all kitchen operations, maintains quality, and drives profitability while ensuring guest satisfaction in a busy resort environment.

The Chef de Cuisine will train staff, enforce corporate standards, and manage food specifications, portion control, and sanitation across outlets, while collaborating with the Executive Chef and F&B leadership to optimize menus and cost controls.

Qualifications

• 5+ years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules and liquor laws.
• Strong communication and multitasking abilities to manage kitchen operations.

Responsibilities

• Work with other F&B managers and inform them of issues as they arise.
• Coordinate and monitor all phases of loss prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor the quality of all food products and presentations.
• Oversee daily kitchen operations including hot, bakery, and pantry productions.
• Ensure proper food storage, sanitation and adherence to SOPs.
• Review weekly payroll and manage labor costs.
• Lead staff development and conduct performance reviews.

Skills

Team leadership

Food cost control

Menu development

Quality standards

Staff training

Job description

Highgate Hotels, LP is seeking a Chef de Cuisine for TradeWinds Island Resort in St. Pete Beach, FL. The role oversees all kitchen operations, maintains quality, and drives profitability while ensuring guest satisfaction in a busy resort environment.

The Chef de Cuisine will train staff, enforce corporate standards, and manage food specifications, portion control, and sanitation across outlets, while collaborating with the Executive Chef and F&B leadership to optimize menus and cost controls.