Lead Resort Restaurant Chef — High-Volume Culinary Leadership

BENCHMARK; Captiva (FL); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Low-cost Medical, Dental, Vision

Life Insurance

Disability insurance

PTO & Holidays

401(k) with Company Match

Commuter Benefits

Company-paid Toll Programs

Job summary

Pyramid Global Hospitality is seeking a Restaurant Chef for South Seas Beach House on Captiva Island, Florida. You will lead the daily kitchen operations, mentor staff, and ensure exceptional food quality, presentation, and guest satisfaction across all meals.

You will work closely with the Executive Chef, support menu development, and uphold ServSafe and HACCP standards while driving cost controls and a culture of excellence.

Qualifications

• 3+ years of culinary leadership in a high-volume resort or hotel.
• Proven ability to lead and develop culinary teams.
• Strong knowledge of sanitation, inventory, and kitchen operations.
• Experience with menu development and quality control.
• ServSafe Manager Certification preferred or ability to obtain.

Responsibilities

• Lead daily kitchen operations for Beach House Restaurant, ensuring quality, presentation, and consistency.
• Mentor line cooks and culinary staff; act as culinary leader in Executive Chef's absence.
• Foster a collaborative, high-performing kitchen culture and provide coaching.
• Ensure compliance with health, safety, and sanitation standards (ServSafe/HACCP).
• Participate in hiring, onboarding, scheduling, and performance management for culinary staff.

Skills

Culinary leadership

Team leadership

Food safety

Kitchen operations

Communication

Education

Culinary degree or formal culinary training

Job description

Pyramid Global Hospitality is seeking a Restaurant Chef for South Seas Beach House on Captiva Island, Florida. You will lead the daily kitchen operations, mentor staff, and ensure exceptional food quality, presentation, and guest satisfaction across all meals.

You will work closely with the Executive Chef, support menu development, and uphold ServSafe and HACCP standards while driving cost controls and a culture of excellence.