Luxury Resort Executive Chef

Sanibel Harbour Marriott Resort & Spa; Fort Myers (FL); On-site; USD 90,000 - 150,000; Full time

Job summary

The Sanibel Harbour Marriott Resort & Spa is seeking an Executive Chef to lead all culinary operations, ensuring top quality, guest satisfaction, and cost control in a luxury resort setting. You will train staff, maintain safety, and drive food presentation and standards across all outlets.

Responsibilities include managing kitchen shifts, forecasting production, developing menus, and ensuring compliance with sanitation and policy guidelines while delivering exceptional guest experiences.

Qualifications

• Must have a work permit to work in the USA.
• Culinary degree preferred and at least 4 years of management/supervisory experience in a luxury hotel or fine dining setting.
• Outstanding guest services, professional presentation, and sophisticated communication skills.
• Proficient in English; other languages a plus.
• Ability to manage multiple tasks in a fast-paced environment.
• Flexible working hours and ability to work under pressure.
• Physically able to lift up to 50 pounds and stand for long periods.
• Knowledge of Word and Excel.

Responsibilities

• Ensure Culinary Standards and Responsibilities are Met.
• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies and procedures.
• Estimate daily production needs and communicate with kitchen staff.
• Assist Executive Chef with kitchen operations and prep.
• Prepare and cook foods for regular service and special events.
• Develop new applications and decorative food displays.
• Maintain purchasing, receiving, and storage standards.

Skills

Culinary degree

Management experience

Guest services

English proficiency

Computer skills

Education

Culinary degree

Tools

Word

Excel

Job description

The Sanibel Harbour Marriott Resort & Spa is seeking an Executive Chef to lead all culinary operations, ensuring top quality, guest satisfaction, and cost control in a luxury resort setting. You will train staff, maintain safety, and drive food presentation and standards across all outlets.

Responsibilities include managing kitchen shifts, forecasting production, developing menus, and ensuring compliance with sanitation and policy guidelines while delivering exceptional guest experiences.