Executive Chef - Resort

BENCHMARK; United States; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision plans

Life Insurance

Disability benefits

Paid time off & holidays

401(k) with match

Commuter and toll programs

Shift meal

Job summary

Pyramid Global Hospitality is seeking an Executive Chef to lead culinary operations at South Seas, a premier resort on Captiva Island, Florida. You will oversee restaurants, banquets, and employee dining, guiding menu development, food quality, and cost control while partnering with leadership on events and promotions.

The role requires a strong background in high-volume resort kitchens, staff development, and a strategic approach to budgeting and menu standards.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Formal culinary education and/or advanced culinary certifications preferred.
• Minimum of five years of progressive culinary leadership experience.
• Previous hotel/resort/high-volume culinary experience strongly preferred.
• Experience overseeing multiple Food & Beverage outlets and banquet operations preferred.
• Experience with restaurant or F&B openings, concept development, and pre-opening operations desirable.
• Licenses and certifications (Driver's license, Alcohol awareness, ServSafe) may be required.

Responsibilities

• Lead culinary operations across resort restaurants, banquets, employee dining, and other F&B venues.
• Ensure consistent food quality, presentation, recipes, and culinary standards.
• Provide hands-on leadership during peak service periods to ensure efficient execution.
• Develop staffing schedules and manage culinary labor and budgets.
• Oversee purchasing, inventories, vendor relationships, and cost controls.
• Review BEOs and oversee culinary execution for banquets and events.

Skills

Culinary leadership

Budgeting & cost control

Menu development

Staff training & development

Food safety & sanitation

Education

Bachelor's degree in Culinary Arts or Hospitality

Tools

POS systems

Kitchen management software

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. Featuring 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. If you’re looking for a rewarding career in a unique island setting, we invite you to explore the opportunities available at South Seas.

What you will have an opportunity to do:

POSITION OVERVIEW

The Executive Chef is responsible for leading culinary operations across the resort’s restaurants, banquets, employee dining, and other Food & Beverage operations. This position ensures the highest standards of food quality, presentation, consistency, sanitation, safety, and guest satisfaction while effectively managing labor, food costs, productivity, and operational efficiency. The Executive Chef oversees menu development, culinary standards, staffing, training, budgeting, purchasing, and food production while partnering closely with Food & Beverage and resort leadership on banquets, special events, promotions, and other departmental initiatives. This is an exciting opportunity to join South Seas during a significant period of growth and expansion within our Food & Beverage operations. The Executive Chef will play an integral role in the opening of five new Food & Beverage venues while helping establish the culinary standards, operating structure, and team culture that will support the continued success of Food & Beverage operations across the resort.

ESSENTIAL FUNCTIONS

• 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.
• Provide hands‑on culinary leadership during peak service periods and ensure efficient execution across all outlets.
• Lead, coach, develop, and hold culinary leaders and team members accountable while fostering a positive, professional, and collaborative work environment.
• Oversee culinary recruitment, interviewing, onboarding, training, performance management, and employee development.
• Conduct regular culinary meetings and participate in Food & Beverage, BEO, and other operational meetings as required.
• Develop staffing schedules based on business forecasts, productivity standards, and payroll budgets while effectively managing culinary labor.
• Develop, manage, and adhere to the culinary department budget, including food cost, labor, purchasing, and operating expenses.
• Monitor food sales, food costs, inventories, POS reporting, and other key financial and operational metrics.
• Oversee purchasing, receiving, storage, inventory, and vendor relationships while ensuring adherence to company purchasing guidelines.
• Develop and implement effective systems to minimize food waste, control costs, and maximize operational efficiency.
• Develop, review, and maintain menus, standardized recipes, food specifications, production schedules, and culinary procedures.
• Lead menu development and tastings while maintaining awareness of culinary trends, local competition, and guest preferences.
• Review Banquet Event Orders (BEOs) and oversee culinary execution for banquets, special events, group functions, and Food & Beverage promotions.
• Ensure proper food presentation and merchandising across restaurant outlets, buffets, banquets, and special events.
• Ensure compliance with all applicable food safety, sanitation, health, workplace safety, and alcohol‑service regulations.
• Maintain clean, sanitary, safe, and organized kitchen environments and reinforce established cleanliness standards throughout culinary operations.
• Ensure proper receiving, handling, storage, preparation, and service of all food and food‑related products.
• Maintain appropriate product and supply par levels to support efficient daily operations.
• Recommend culinary equipment, operating supplies, and capital purchases based on operational needs.
• Maintain accurate culinary records and documentation, including inventories, invoices, transfers, schedules, forecasts, and required operational logs.
• Respond to and ensure appropriate resolution of guest concerns related to culinary operations.
• Maintain professional working relationships and effective communication with Food & Beverage leadership, resort leadership, employees, and other departments.
• Consistently comply with South Seas standards, policies, and procedures and support safe and efficient resort operations.
• Perform other duties and responsibilities as assigned.

What are we looking for?

POSITION REQUIREMENTS

• Education Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Formal culinary education and/or advanced culinary certifications preferred.
• Experience Minimum of five years of progressive culinary leadership experience, including experience in a comparable management position.
• Previous hotel, resort, or high‑volume hospitality culinary experience strongly preferred.
• Experience overseeing multiple Food & Beverage outlets and banquet operations preferred.
• Experience with restaurant or Food & Beverage openings, concept development, and/or pre‑opening operations highly desirable.
• Licenses and Certifications Valid driver's license required; a motor vehicle background check will be conducted.
• Alcohol Awareness Certification in accordance with applicable state regulations.
• TIPS Alcohol Awareness Certification may be completed on property.
• Food Handler Certification in accordance with applicable state regulations.
• ServSafe Food Protection Manager Certification required.
• Technical Requirements Proficiency with computer systems and software used in Food & Beverage operations.
• Proficiency with POS systems and related operational reporting.
• SKILLS AND ABILITIES Strong culinary leadership, organizational, and team‑development skills.
• Ability to lead and motivate a diverse culinary team in a fast‑paced, high‑volume resort environment.
• Strong communication and interpersonal skills with the ability to collaborate effectively across departments.
• Ability to manage multiple priorities while maintaining exceptional attention to detail.
• Demonstrated initiative and ability to anticipate operational needs and resolve issues proactively.
• Ability to maintain composure, professionalism, and sound judgment in high‑pressure situations.
• Strong problem‑solving and decision‑making skills.
• Strong financial acumen with the ability to manage budgets, labor, food costs, inventories, forecasts, and other operational data.
• Thorough understanding of food safety, sanitation, culinary techniques, recipes, measurements, and commercial kitchen operations.
• Dependable, adaptable, collaborative, and committed to delivering exceptional guest experiences.

WORKING CONDITIONS / PHYSICAL REQUIREMENTS

Ability to work in hot commercial kitchen environments and varying environmental conditions. Ability to stand and walk for prolonged periods and regularly bend, reach, and stoop. Ability to lift and carry up to 40 pounds. Ability to safely operate commercial kitchen equipment and required safety equipment.

HOURS REQUIRED

This is a full‑time, exempt position. The Executive Chef should expect to work approximately 40–50 hours per week based on business needs. A flexible schedule is required, including availability to work weekends, holidays, evenings, and other hours necessary to support resort operations. Exempt associates are expected to work the hours necessary to fulfill the responsibilities of their positions. Primary duties include administrative, executive, and professional responsibilities requiring the consistent exercise of discretion and independent judgment.

Our Core Values:

• Be Authentic
• Practice Humility
• Cultivate Teamwork
• Value Time
• Be Trustworthy

We offer a very competitive salary and generous benefits including:

• 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 Toll Programs
• Complimentary Shift Meal

Compensation: $ - $ 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.

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.