Executive Sous Chef

Executive Sous Chef

A modern luxury oceanfront resort in Marathon with stunning views from every room, seeks a talented Executive Sous Chef to support the Executive Chef in leading culinary operations across the resort's restaurants, beach bar, pools, and banquets. Key Responsibilities: Assist in overseeing daily kitchen operations, menu execution, and food quality. Directly supervise sous chefs, cooks, and kitchen staff. Ensure consistency in preparation, presentation, and adherence to standards. Manage food costs, inventory, ordering, and labor efficiency. Support special events, banquets, and seasonal menu development. Maintain strict sanitation, safety, and food handling protocols. Train and mentor the culinary team in a fast-paced luxury environment.

Requirements Bachelor's Degree in Culinary Arts, Gastronomy or Hospitality, Tourism Management. 5+ years of executive sous chef or senior culinary leadership in a luxury resort/hotel. Strong culinary skills with experience in diverse cuisines, including seafood. Excellent leadership and team development abilities. Proven track record in cost control and high-volume operations. Culinary certification and ServSafe (or equivalent) required. Flexible schedule for all shifts, including weekends and holidays. Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Benefits $85,000 USD Annual Salary Insurance plans 401(k) Additional benefits from the EOS Guide Housing Onsite housing: $2,600 per month (all utilities included), 2-bedroom unit with 1 bathroom and balcony Offsite housing: $1,450 per month for a 1-bedroom apartment (all utilities included) Arrival flight