Executive Chef - Resort

Pyramid Global Hospitality•Captiva, FL

10d•Onsite

About The Position

Pyramid Global Hospitality is seeking an Executive Chef for its South Seas resort, a premier destination on Captiva Island, Florida. This role is responsible for leading all culinary operations across the resort's restaurants, banquets, employee dining, and other Food & Beverage outlets. The Executive Chef will ensure high standards of food quality, presentation, consistency, sanitation, safety, and guest satisfaction, while managing labor, food costs, productivity, and operational efficiency. This position is crucial during a period of significant growth, including the opening of five new Food & Beverage venues, and will establish culinary standards, operating structure, and team culture for the resort's continued success. The company emphasizes a people-first culture, offering opportunities for learning, development, and career growth within a unique island setting.

Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
Formal culinary education and/or advanced culinary certifications preferred.
Minimum of five years of progressive culinary leadership experience, including experience in a comparable management position.
Previous hotel, resort, or high-volume hospitality culinary experience strongly preferred.
Experience overseeing multiple Food & Beverage outlets and banquet operations preferred.
Experience with restaurant or Food & Beverage openings, concept development, and/or pre-opening operations highly desirable.
Valid driver's license required; a motor vehicle background check will be conducted.
Alcohol Awareness Certification in accordance with applicable state regulations.
TIPS Alcohol Awareness Certification may be completed on property.
Food Handler Certification in accordance with applicable state regulations.
ServSafe Food Protection Manager Certification required.
Proficiency with computer systems and software used in Food & Beverage operations.
Proficiency with POS systems and related operational reporting.
Strong culinary leadership, organizational, and team-development skills.
Ability to lead and motivate a diverse culinary team in a fast-paced, high-volume resort environment.
Strong communication and interpersonal skills with the ability to collaborate effectively across departments.
Ability to manage multiple priorities while maintaining exceptional attention to detail.
Demonstrated initiative and ability to anticipate operational needs and resolve issues proactively.
Ability to maintain composure, professionalism, and sound judgment in high-pressure situations.
Strong problem-solving and decision-making skills.
Strong financial acumen with the ability to manage budgets, labor, food costs, inventories, forecasts, and other operational data.
Thorough understanding of food safety, sanitation, culinary techniques, recipes, measurements, and commercial kitchen operations.
Dependable, adaptable, collaborative, and committed to delivering exceptional guest experiences.
Ability to work in hot commercial kitchen environments and varying environmental conditions.
Ability to stand and walk for prolonged periods and regularly bend, reach, and stoop.
Ability to lift and carry up to 40 pounds.
Ability to safely operate commercial kitchen equipment and required safety equipment.

Responsibilities

Lead all culinary operations across resort restaurants, banquets, employee dining, and other Food & Beverage venues.
Ensure consistent execution of food quality, presentation, recipes, portioning, and culinary standards.
Provide hands-on culinary leadership during peak service periods and ensure efficient execution across all outlets.
Lead, coach, develop, and hold culinary leaders and team members accountable while fostering a positive, professional, and collaborative work environment.
Oversee culinary recruitment, interviewing, onboarding, training, performance management, and employee development.
Conduct regular culinary meetings and participate in Food & Beverage, BEO, and other operational meetings as required.
Develop staffing schedules based on business forecasts, productivity standards, and payroll budgets while effectively managing culinary labor.
Develop, manage, and adhere to the culinary department budget, including food cost, labor, purchasing, and operating expenses.
Monitor food sales, food costs, inventories, POS reporting, and other key financial and operational metrics.
Oversee purchasing, receiving, storage, inventory, and vendor relationships while ensuring adherence to company purchasing guidelines.
Develop and implement effective systems to minimize food waste, control costs, and maximize operational efficiency.
Develop, review, and maintain menus, standardized recipes, food specifications, production schedules, and culinary procedures.
Lead menu development and tastings while maintaining awareness of culinary trends, local competition, and guest preferences.
Review Banquet Event Orders (BEOs) and oversee culinary execution for banquets, special events, group functions, and Food & Beverage promotions.
Ensure proper food presentation and merchandising across restaurant outlets, buffets, banquets, and special events.
Ensure compliance with all applicable food safety, sanitation, health, workplace safety, and alcohol-service regulations.
Maintain clean, sanitary, safe, and organized kitchen environments and reinforce established cleanliness standards throughout culinary operations.
Ensure proper receiving, handling, storage, preparation, and service of all food and food-related products.
Maintain appropriate product and supply par levels to support efficient daily operations.
Recommend culinary equipment, operating supplies, and capital purchases based on operational needs.
Maintain accurate culinary records and documentation, including inventories, invoices, transfers, schedules, forecasts, and required operational logs.
Respond to and ensure appropriate resolution of guest concerns related to culinary operations.
Maintain professional working relationships and effective communication with Food & Beverage leadership, resort leadership, employees, and other departments.
Consistently comply with South Seas standards, policies, and procedures and support safe and efficient resort operations.
Perform other duties and responsibilities as assigned.