Sous Chef – Tournant: Lead Diverse Resort Kitchens

BENCHMARK; Naples (FL); On-site; USD 60,000 - 75,000; Full time

Job summary

Pyramid Global Hospitality is seeking a culinary leader for the Signia Hilton Naples Grande Beach Resort in Naples, FL. The Sous Chef – Tournant will provide cross-kitchen leadership, maintain high culinary standards, and assist in operations during peak periods and staffing transitions.

Ideal candidates bring 3–5 years of supervisory culinary experience, strong adaptability, and proven ability to manage multiple culinary environments.

Qualifications

• Minimum 3–5 years of culinary supervisory experience.
• Experience in multiple restaurant concepts and banquet operations preferred.
• Strong adaptability, leadership, and problem-solving skills.
• Ability to thrive in diverse, fast-paced culinary environments.
• Flexibility to work evenings, weekends, holidays, and special events as required.

Responsibilities

• Provide leadership support across all resort culinary outlets and kitchens.
• Serve as acting Sous Chef in assigned outlets as operational needs require.
• Ensure compliance with culinary standards, recipes, and presentation guidelines.
• Assist with banquet, restaurant, pool, beach, and special event operations.
• Support staffing coverage during vacations, leaves, and peak business periods.
• Train and mentor culinary team members throughout the resort.
• Conduct quality assurance inspections and line checks.
• Assist with inventory management, ordering, and product controls.
• Ensure compliance with sanitation, safety, and HACCP standards.
• Support resort-wide culinary initiatives and menu rollouts.

Skills

Culinary supervision

Leadership

Banquet operations

Multiple concepts

Problem solving

Job description

Pyramid Global Hospitality is seeking a culinary leader for the Signia Hilton Naples Grande Beach Resort in Naples, FL. The Sous Chef – Tournant will provide cross-kitchen leadership, maintain high culinary standards, and assist in operations during peak periods and staffing transitions.

Ideal candidates bring 3–5 years of supervisory culinary experience, strong adaptability, and proven ability to manage multiple culinary environments.