Executive Sous Chef — Luxury Resort Dining & Banquets

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, &

Disability benefits

Job summary

Pier Sixty-Six Resort in Fort Lauderdale seeks an experienced Executive Sous Chef to lead the culinary team across resort dining and banquets. You will drive culinary excellence, design menus, and ensure top-tier quality and presentation for guests and events.

Reporting to the Executive Chef of Resort Dining and the Executive Chef of Banquets, you will mentor staff, manage costs, and uphold sanitation and food safety standards while shaping the guest dining experience at this luxury resort.

Qualifications

• High school diploma or GED required.
• 6 years experience in culinary, food and beverage, or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.

Responsibilities

• Lead kitchen management team and supervise all day-to-day operations.
• Design creative menus for resort dining and banquets.
• Ensure sanitation and food safety standards are met.
• Coach and develop kitchen staff; manage budgeting and food costs.
• Collaborate with Executive Chef and Catering for training and menu development.
• Maintain high-quality plating and presentation.

Skills

Kitchen management

Staff leadership

Menu development

Food safety & sanitation

Budgeting & cost control

Communication

Education

High school diploma or GED

2-year degree in Culinary Arts or Hotel/Restaurant Management

Job description

Pier Sixty-Six Resort in Fort Lauderdale seeks an experienced Executive Sous Chef to lead the culinary team across resort dining and banquets. You will drive culinary excellence, design menus, and ensure top-tier quality and presentation for guests and events.

Reporting to the Executive Chef of Resort Dining and the Executive Chef of Banquets, you will mentor staff, manage costs, and uphold sanitation and food safety standards while shaping the guest dining experience at this luxury resort.