Executive Sous Chef

Mainsail Lodging & Development•Fort Myers, FL

4d•Onsite

About The Position

The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role in driving culinary excellence across banquet operations and multiple restaurant outlets. This position partners directly with the Executive Chef and Food & Beverage leadership team to ensure exceptional guest experience, operational efficiency, and financial performance. We are seeking a hands-on, forward-thinking culinary leader who thrives in high-volume environments, builds strong teams, and maintains uncompromising standards of quality and cleanliness.

Requirements

Minimum of 5 years of progressive management experience
Minimum of 3-year experience in a hotel or fine dining restaurant.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals
Ability to compose menus that reflect the marketplace with unique flare.
Ability to work effectively under time constraints and deadlines.
Demonstrate progressive culinary leadership experience in high-volume banquet production kitchens and multi-outlet hotel environments
Possess a self-driven work ethic with exceptional attention to detail, organization, and sanitation standards
Lead with positivity and professionalism, fostering a culture of teamwork, accountability, and continuous development
Show strong financial acumen, with a solid Food & Beverage foundation including cost control, labor management, and menu engineering
Exhibit a passion for hospitality and a commitment to elevating both guest and team member experiences
Ability to orchestrate multiple simultaneous events while maintaining timing precision, food quality, and presentation standards.
Previous experience analyzing P&L statement a plus.
Ability to stand during entire shift.
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Responsibilities

Full oversight of Banquet and Catering culinary operations in the absence of the Executive Banquet Chef, ensuring seamless execution and operational continuity.
Strong command of production planning, staffing strategies, prep systems, and event flow management.
Proven ability to achieve and sustain strong GSS (Guest Satisfaction Survey) and ESS (Employee Satisfaction Survey) scores through consistent execution, leadership engagement, and team development.
During the absence of the Executive Banquet Chef, the Executive Sous Chef will assume full operational oversight of banquet culinary operations to ensure continuity of service, quality standards, and financial performance.
Oversee daily production for all outlets and banquet operations
Ensure consistent food quality, presentation, and execution across all dining venues
Maintain strict compliance with federal, state, local, and company health and safety standards
Support cost controls, inventory management, labor efficiency, and profitability targets
Collaborate with the Executive Chef to interact with guests and event clients
Monitor satisfaction trends and implement improvements when needed
Assist in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences
Supervise, mentor, and develop culinary team members
Conduct training, performance evaluations, scheduling, and disciplinary coaching when necessary
Build a culture of accountability, recognition, and professional growth