Sous Chef - Redfish Grill

Pyramid Global Hospitality•Captiva, FL

29d•Onsite

About The Position

South Seas Resort is seeking an experienced and passionate Sous Chef for Redfish Grill to support daily culinary operations and deliver exceptional dining experiences in one of the resort's signature dining venues. The Sous Chef will work closely with the Executive Chef and culinary leadership team to oversee kitchen operations, maintain food quality and presentation standards, manage food costs, and lead culinary team members in a fast-paced, upscale resort environment. The ideal candidate is a hands-on culinary leader with a strong background in upscale restaurant operations, seafood preparation, kitchen management, and team development. This individual must demonstrate creativity, attention to detail, strong organizational skills, and a commitment to delivering consistent, high-quality cuisine while maintaining exceptional standards of cleanliness, food safety, and service.

Requirements

Minimum of 3–5 years of progressive culinary experience in an upscale restaurant, luxury resort, hotel, or comparable high-volume dining environment.
Valid Drivers License, MVR screening is required.
Ability to pass background screening.
Strong knowledge of seafood preparation, contemporary American cuisine, and upscale restaurant dining.
Demonstrated ability to lead culinary teams in a fast-paced, high-volume kitchen.
Experience with menu execution, food costing, inventory management, purchasing, and labor controls.
Strong understanding of food safety, sanitation, and kitchen operating procedures.
Excellent communication, organizational, problem-solving, and leadership skills.
Ability to work collaboratively with culinary leadership and front-of-house management.
Strong attention to detail and commitment to consistency, quality, and guest satisfaction.
Must have flexible availability, including evenings, weekends, and holidays, based on operational needs.
Ability to work extended hours during peak business periods and special events.
Must be able to stand and walk for extended periods.
Ability to lift, carry, push, or pull up to 50 pounds.
Ability to work in a commercial kitchen environment with exposure to heat, cold, and varying temperatures.
Must be comfortable working in a fast-paced, physically demanding culinary environment.

Nice To Haves

Previous experience as a Sous Chef, Junior Sous Chef, or strong culinary supervisory leader preferred.
Culinary degree or formal culinary training preferred; equivalent professional experience considered.
ServSafe Food Protection Manager Certification preferred or ability to obtain certification.

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 established culinary standards.
Demonstrate strong knowledge of seafood preparation, proteins, sauces, and contemporary culinary techniques.
Ensure timely execution of food orders while maintaining quality during high-volume dining periods.
Monitor food production, preparation, and plating to ensure exceptional guest dining experiences.
Collaborate with restaurant management and front-of-house leadership to ensure seamless service and guest satisfaction.
Assist with special events, private dining experiences, and resort culinary functions as needed.
Supervise, train, coach, and develop culinary team members, including line cooks, prep cooks, and kitchen support staff.
Provide hands-on leadership during daily operations, including peak service periods.
Assist with scheduling, staffing levels, and daily work assignments based on business demands.
Foster a positive, professional, and team-oriented kitchen environment.
Ensure culinary team members understand and consistently follow recipes, preparation methods, and presentation standards.
Support onboarding, training, performance management, and ongoing development of culinary staff.
Lead by example, demonstrating professionalism, accountability, and a strong commitment to culinary excellence.
Assist with food ordering, inventory management, product rotation, and proper storage procedures.
Monitor food costs, portion control, waste reduction, and overall kitchen efficiency.
Support purchasing and vendor coordination to maintain product quality and availability.
Ensure proper receiving, labeling, storage, and handling of all food products.
Maintain appropriate inventory levels while minimizing waste and controlling expenses.
Assist in achieving departmental financial goals through effective labor and food cost management.
Ensure compliance with all food safety, sanitation, and health department regulations.
Maintain a clean, safe, organized, and efficient kitchen environment.
Enforce proper food handling, temperature controls, labeling, and storage procedures.
Ensure kitchen equipment is properly maintained, cleaned, and operated safely.
Conduct regular inspections of kitchen workstations, storage areas, and equipment.
Maintain compliance with resort standards and applicable local, state, and federal regulations.