Executive Sous Chef

EOS Hospitality; Duck Key (FL); On-site; USD 65,000 - 85,000; Full time

Job summary

EOS Hospitality at Hawks Cay Resort in Duck Key, Florida, is seeking an experienced Executive Sous Chef to oversee all culinary operations. The successful candidate will support the Executive Chef in ensuring high food quality and presentation while managing multiple culinary outlets.

Responsibilities include menu development, staff training, and adhering to safety and hygiene standards. Ideal candidates will have extensive culinary experience, strong leadership skills, and a passion for luxury service in hospitality.

Qualifications

• 5–8 years of progressive culinary experience in luxury hotels or resorts.
• Proven experience as a Sous Chef or Executive Sous Chef in a high-volume environment.
• Ability to motivate and lead diverse culinary teams.

Responsibilities

• Assist in managing all culinary outlets and operations.
• Ensure consistent execution of menus and standards across outlets.
• Supervise and train kitchen staff to uphold culinary standards.

Skills

Culinary experience in luxury hotels or resorts

Leadership and communication skills

Cost control and budgeting skills

Creativity in culinary techniques

Time-management abilities

Education

Formal culinary training or degree

Job description

Hawks Cay Resort
61 Hawks Cay Blvd
Marathon, FL 33050, USA

Description

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations across Hawks Cay Resort, ensuring exceptional food quality, consistency, and presentation that align with brand standards. This role plays a key leadership position in menu development, kitchen management, staff training, and maintaining the highest standards of hygiene, safety, and guest satisfaction.

Key Responsibilities

• Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
• Assist with leading kitchen operations
• Ensure consistent execution of menus, recipes, and plating standards across all outlets
• Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
• Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
• Monitor food quality, taste, portion control, and presentation
• Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
• Ensure compliance with HACCP, food safety, sanitation, and health regulations
• Coordinate with front-of-house and banquet teams to ensure seamless service
• Support large-scale events, weddings, and VIP functions with precision and creativity
• Conduct performance evaluations and assist with hiring and scheduling of kitchen staff
• Maintain cleanliness, organization, and efficiency in all kitchen areas

Qualifications & Experience

• Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
• Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
• Formal culinary training or degree preferred
• Strong leadership, communication, and organizational skills
• Proven experience in multi-outlet kitchen operations
• Ability to work flexible hours, including weekends and holidays
• Exceptional culinary technique and creativity
• Strong cost control and budgeting skills
• High standards for quality, consistency, and presentation
• Ability to motivate and lead diverse culinary teams
• Excellent problem-solving and time-management abilities
• Passion for luxury hospitality and guest satisfaction

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.