Executive Sous Chef — Luxury Resort (Multi-Outlet)

Lakeaustin; Marathon (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Hawks Cay Resort in Marathon, FL, seeks an Executive Sous Chef to support the Executive Chef—overseeing culinary operations across the resort, ensuring exceptional food quality, presentation, and guest satisfaction. Lead menu development, kitchen management, and staff training while upholding HACCP and safety standards.

You will supervise diverse outlets, mentor staff, manage costs, inventory, and waste, and collaborate with front-of-house teams for seamless service during weddings and events.

Qualifications

• 5–8 years of luxury hotel/resort culinary experience.
• Experience as Sous Chef or Executive Sous Chef in high-volume upscale settings.
• Formal culinary training or degree preferred.
• Strong leadership and organizational skills.
• Ability to work flexible hours including weekends and holidays.
• Excellent cost control and budgeting skills.

Responsibilities

• Manage culinary outlets including fine dining, casual venues, banquets, room service, and events.
• Lead kitchen operations and supervise staff.
• Ensure consistency of menus, recipes, and plating across outlets.
• Collaborate on menu planning and seasonal offerings.
• Monitor food quality, costs, inventory, and waste to meet budgets.
• Ensure HACCP and safety compliance.
• Coordinate with front-of-house and banquet teams for seamless service.
• Support large events with precision.
• Conduct performance evaluations and assist with hiring and scheduling.
• Maintain cleanliness and efficiency in all kitchen areas.

Skills

Leadership

Communication

Organizational skills

Cost control

Budgeting

Time management

Problem-solving

Team leadership

Guest satisfaction

Education

Culinary training

Job description

Hawks Cay Resort in Marathon, FL, seeks an Executive Sous Chef to support the Executive Chef—overseeing culinary operations across the resort, ensuring exceptional food quality, presentation, and guest satisfaction. Lead menu development, kitchen management, and staff training while upholding HACCP and safety standards.

You will supervise diverse outlets, mentor staff, manage costs, inventory, and waste, and collaborate with front-of-house teams for seamless service during weddings and events.