Upscale Resort Sous Chef - Seafood & Kitchen Leadership

BENCHMARK; Captiva (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability (Short/Long-Term)

401(k) with Company Match

Commuter benefits

Staff meals

Job summary

Pyramid Global Hospitality's South Seas Resort on Captiva Island, Florida, seeks an experienced Sous Chef for Redfish Grill to oversee daily kitchen operations and deliver exceptional dining experiences in a luxury resort setting.

The ideal candidate has 3–5 years of progressive culinary experience, strong seafood knowledge, and a background in upscale restaurant management. This role offers opportunities to lead a high-end culinary team and contribute to menu execution and cost control.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in upscale restaurant or luxury resort.
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• Valid Driver's License; MVR screening is required.
• Strong knowledge of seafood preparation, contemporary American cuisine, and upscale dining.

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, portions, presentation, and recipe standards.
• Lead and develop culinary team members, including line cooks and prep staff.
• Monitor food costs, inventory, and waste; uphold sanitation and food safety standards.
• Collaborate with front-of-house leadership to ensure seamless service and guest satisfaction.

Job description

Pyramid Global Hospitality's South Seas Resort on Captiva Island, Florida, seeks an experienced Sous Chef for Redfish Grill to oversee daily kitchen operations and deliver exceptional dining experiences in a luxury resort setting.

The ideal candidate has 3–5 years of progressive culinary experience, strong seafood knowledge, and a background in upscale restaurant management. This role offers opportunities to lead a high-end culinary team and contribute to menu execution and cost control.