Sous Chef

Westin Cocoa Beach Resort & Spa; Florida; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

The Westin Cocoa Beach Resort & Spa seeks an Executive Chef to lead eight distinctive food and beverage experiences, including a signature Italian restaurant and a Space Age diner. You will build a world-class team, drive culinary identity, and deliver memorable guest experiences with strong financial results.

We want a visionary, hands-on leader who blends creativity with business acumen, mentors talent, and turns great food into standout experiences for guests and events at a brand-new resort.

Qualifications

• Three+ years of progressive F&B leadership in hotels or resorts.
• Strong leadership and teamwork abilities with a customer-centric approach.
• Up-to-date with culinary trends and standardization practices.

Responsibilities

• Direct and supervise food production areas to ensure consistency and quality.
• Maintain sanitation, safety, and cost controls across kitchen operations.
• Coordinate with outlets and banquet teams for events and services.
• Collaborate with management to develop menus and budgets.
• Oversee staff development, scheduling, and performance feedback.
• Ensure compliance with health regulations and quality standards.

Skills

Leadership

Menu development

Food safety

Cost control

Team development

Education

Culinary Degree

Tools

Computers

Job description

THE OPPORTUNITY

The Westin Cocoa Beach Resort & Spa is a 502-room oceanfront destination bringing an exciting new collection of dining experiences to Florida's Space Coast.

Our culinary collection: Terra Fina, an Italian-inspired chophouse; The Drift Coastal Kitchen & Bar, elevated Florida coastal dining; Moon City Diner, a retro Space Age diner; Locals Only, a tiki-style beach bar; The Wax Shack, a surf café and golf lounge; The Observatory, a sophisticated lobby bar; In-Room Dining; and Banquets & Catering, with nearly 50,000 sq ft of event space.

As our opening Executive Chef, you'll help drive its culinary identity, build a world-class team, and bring eight distinctive food and beverage experiences to life. From elevated coastal dining and a signature Italian restaurant to a Space Age diner and a vibrant tiki-style beach bar, you'll have the creative freedom and leadership opportunity to make your mark on a brand-new resort.

We're looking for a visionary, hands-on culinary leader who combines creativity with business savvy, develops exceptional talent, and knows how to turn great food into memorable guest experiences and strong financial results.

Don't just take over a kitchen. Build a culinary destination.

Join Driftwood Hospitality, an award-winning hotel management company with more than 80 hotels across North America, Latin America and the Caribbean, ranked third in the J.D. Power 2026 North America Third-Party Hotel Management Guest Satisfaction Benchmark.

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

JOB SUMMARY

Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
• Assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
• Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
• Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
• Assist in the achievement of departmental objectives and goals.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
• Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
• Personally respond to food-related feedback and ensure proper processes and reports are produced
• Ensure that all kitchen equipment is in good working order and is properly maintained;
• Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• • Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
  • Experienced in high volume catering with hotel top brands and fine dining
  • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;
  • Current on all culinary trends and active in the furthering of his/her own culinary development
  • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;
  • Computer literate;

PHYSICAL DEMANDS

• Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
• Frequent twisting, bending, stooping, reaching, standing, walking,
• Frequent talking, hearing, seeing and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Source: Driftwood Hospitality