Luxury Resort Executive Sous Chef & Events Leader

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

Job summary

Hawks Cay Resort in Marathon, Florida is seeking an Executive Sous Chef to support the Executive Chef in leading culinary operations across all outlets. The role focuses on food quality, consistency, and presentation aligned with brand standards, with emphasis on menu development and staff training.

Ideal candidates bring 5–8 years of luxury culinary experience, strong leadership, and a proven ability to manage multi-outlet operations while maintaining strict food safety standards.

Qualifications

• 5–8 years of progressive culinary experience in luxury hotels or resorts.
• Previous Sous Chef or Executive Sous Chef experience in a high-volume upscale environment.
• Formal culinary training or degree preferred.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Assist in managing culinary outlets across fine dining, casual venues, banquets, room service, and events.
• Lead kitchen operations and ensure consistent menu execution and plating standards.
• Collaborate on menu planning, seasonal offerings, and innovative concepts.
• Mentor, train, and supervise kitchen staff to uphold standards.
• Monitor food quality, portions, and presentation; manage costs and waste.
• Ensure HACCP, food safety, sanitation, and health compliance.
• Coordinate with FOH and banquet teams for seamless service.
• Support large events, weddings, and VIP functions with precision.
• Conduct performance evaluations and assist with hiring/scheduling.
• Maintain cleanliness, organization, and efficiency across all kitchen areas.

Skills

Leadership

Cost control

Quality & presentation

Team motivation

Problem solving

Time management

Education

Culinary training/degree

Job description

Hawks Cay Resort in Marathon, Florida is seeking an Executive Sous Chef to support the Executive Chef in leading culinary operations across all outlets. The role focuses on food quality, consistency, and presentation aligned with brand standards, with emphasis on menu development and staff training.

Ideal candidates bring 5–8 years of luxury culinary experience, strong leadership, and a proven ability to manage multi-outlet operations while maintaining strict food safety standards.