Restaurant Chef

Pyramid Global Hospitality•Captiva, FL

29d•Onsite

About The Position

The Restaurant Chef is responsible for the day-to-day culinary leadership and execution for South Seas Beach House Restaurant, ensuring exceptional food quality, consistency, cleanliness, and guest satisfaction. Working closely with the Executive Chef and culinary leadership, this position oversees kitchen operations during assigned shifts, mentors culinary team members, maintains food safety standards, and supports menu execution while driving operational excellence. The Restaurant Chef serves as a hands-on leader who leads by example, fostering a culture of teamwork, accountability, creativity, and continuous improvement while delivering memorable dining experiences for resort guests and owners.

Requirements

Minimum 3 years of culinary leadership experience in a high-volume restaurant, resort, or hotel.
Strong knowledge of food preparation techniques, sanitation, inventory, and kitchen operations.
Experience supervising and developing culinary teams.
Ability to thrive in a fast-paced, guest-focused environment.
Excellent communication and organizational skills.
Flexible schedule including evenings, weekends, and holidays.

Nice To Haves

Previous experience as a Sous Chef, Restaurant Chef, or Kitchen Manager preferred.
Resort or luxury hospitality experience preferred.
Fine dining and high-volume restaurant experience.
Culinary degree or formal culinary training preferred.
ServSafe Manager Certification (or ability to obtain upon hire).
Experience with inventory management and food cost controls.

Responsibilities

Lead daily kitchen operations for Beach House Restaurant, ensuring exceptional food quality, presentation, consistency, and execution.
Supervise and mentor line cooks, prep cooks, and culinary support staff during assigned shifts.
Act as the culinary leader in the absence of the Executive Chef.
Foster a positive, collaborative, and high-performing kitchen culture.
Coach, train, and develop culinary team members while reinforcing South Seas service and culinary standards.
Participate in hiring, onboarding, scheduling, performance management, and coaching of culinary employees.
Ensure all menu items are prepared according to established recipes, specifications, and presentation standards.
Maintain consistency across all meal periods while meeting production timelines.
Monitor portion control to reduce waste while maintaining guest satisfaction.
Assist with seasonal menu development, daily specials, and culinary innovation.
Conduct regular quality inspections of food before service.
Coordinate kitchen production and workflow to ensure timely service.
Monitor inventory levels and communicate ordering needs to culinary leadership.
Assist in receiving, inspecting, and properly storing deliveries.
Help manage food costs through proper ordering, inventory controls, and waste reduction.
Maintain clean, organized, and efficient kitchen work areas.
Ensure compliance with all local, state and federal health regulations.
Maintain ServSafe and HACCP standards throughout kitchen operations.
Enforce proper food handling, storage temperatures, sanitation procedures, and personal hygiene practices.
Conduct regular cleaning inspections and maintain equipment in excellent condition.
Report maintenance concerns promptly.
Lead pre-shift meetings and communicate daily priorities.
Maintain staffing coverage and assign duties based on business demands.
Promote teamwork between culinary and front-of-house departments.
Address operational challenges quickly while maintaining a positive work environment.
Ensure every dish reflects the South Seas culinary brand and exceeds guest expectations.
Respond professionally to guest feedback and culinary concerns.
Support special events, holiday programming, and private dining experiences as needed.