Upscale Resort Sous Chef — Lead Seafood Kitchen Team

Pyramid Global Hospitality; Captiva (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision Plans

Paid Life Insurance

Short- and Long-Term Disability

Paid Time Off & Holidays

401(k) with Company Match

Commuter and Company-paid Toll

Job summary

Pyramid Global Hospitality is seeking an experienced Sous Chef for Redfish Grill at South Seas Resort on Captiva Island, Florida. You will lead daily kitchen operations, ensuring top-quality seafood dishes, consistency, and high standards of presentation in a fast-paced, upscale setting.

Collaborate with the Executive Chef to implement menus, manage costs, and drive culinary excellence across resort dining venues while developing the culinary team and maintaining food safety and cleanliness.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in an upscale restaurant, luxury resort, hotel, or comparable high-volume dining environment.
• Valid Driver's License; ability to pass background screening.

Responsibilities

• Oversee daily kitchen operations for Redfish Grill, ensuring efficient food preparation, production, and service.
• Assist the Executive Chef in executing menus, daily specials, seasonal offerings, and culinary initiatives.
• Maintain consistent food quality, flavor, portion sizes, presentation, and recipe standards.
• Supervise food preparation and cooking techniques to ensure adherence to culinary standards.
• Lead and develop culinary team members for peak service periods and training.

Skills

Culinary leadership

Seafood preparation

Menu execution

Food safety

Education

Culinary degree or formal training

Job description

Pyramid Global Hospitality is seeking an experienced Sous Chef for Redfish Grill at South Seas Resort on Captiva Island, Florida. You will lead daily kitchen operations, ensuring top-quality seafood dishes, consistency, and high standards of presentation in a fast-paced, upscale setting.

Collaborate with the Executive Chef to implement menus, manage costs, and drive culinary excellence across resort dining venues while developing the culinary team and maintaining food safety and cleanliness.