SOUS CHEF- Margaritaville Fort Myers Beach

Executive Sous Chef - Margaritaville Beach Resort

Fort Myers Beach, Florida

Fins up! Margaritaville Resort Fort Myers Beach is seeking applications from seasoned professionals for the exciting role of Executive Chef.

Nestled in the heart of Southwest Florida's vibrant landscape, Margaritaville Fort Myers Beach, under the proud operation and ownership of TPI Hospitality, offers not just a job but an opportunity for unparalleled personal and professional growth.

Position Overview:

The Executive Sous Chef is a culinary enthusiast, self-starter, and strategic business leader responsible for supporting and elevating the overall culinary experience. Reporting directly to the Director of Culinary Operations / Executive Chef, this hands-on leader plays a key role in the execution of resort-wide food operations-spanning multiple outlets, events, and service styles. With a strong passion for delivering excellence, the Executive Sous Chef inspires and develops a high-performing kitchen team, consistently raising the bar on food quality, presentation, and innovation. This role requires commitment to creating memorable dining experiences, crafting new recipes, ensuring smooth daily operations, and upholding the resort's culinary standards.

What You'll Do:

• Serve as the right hand to the Director of Culinary Operations, assisting in oversight of all back-of-house kitchen operations.
• Lead, coach, mentor, and inspire sous chefs, line cooks, and prep teams to achieve consistent excellence in food preparation, safety, and service.
• Create a culture of accountability, teamwork, and culinary pride by modeling professionalism and leading pre-shift meetings, training, and performance check-ins.
• Support recruiting and onboarding of new team members while actively fostering growth and advancement
• Partner with the Executive Chef to execute creative, brand-aligned menu offerings across all outlets.
• Maintain recipe consistency, portion control, and presentation standards while introducing fresh, seasonal, and on-trend items.
• Assist in the development of specialty menus for events, dietary accommodations, and unique guest experiences.
• Support inventory management, ordering, and vendor relations to ensure product quality and cost efficiency.
• Monitor labor usage, prep lists, and kitchen station productivity to ensure smooth, efficient service at all meal periods.
• Execute strategies to reduce waste, enhance sustainability, and meet department financial targets.
• Uphold the highest standards for food quality, taste, temperature, and presentation across all culinary touchpoints.
• Engage with front-of-house partners to ensure smooth kitchen communication and outstanding guest service.
• Respond to guest feedback and dietary needs with urgency, professionalism, and solutions-oriented mindset.
• Stay current on culinary trends, food safety regulations, and industry best practices.
• Bring fresh ideas, techniques, and ingredients to the kitchen through regular tastings and chef collaboration.
• Drive a sense of excitement and innovation in the kitchen while respecting the resort's brand identity and guest expectations.

What We're Looking For:

• 3-5 years of progressive experience as a Sous Chef or Executive Sous Chef, including successful involvement in opening and operating multiple food outlets.
• A proven track record of leading, training, and motivating diverse kitchen teams while fostering a respectful, high-energy, and collaborative kitchen culture.
• Experience crafting and executing both a la carte and banquet/event menus with consistency, creativity, and attention to detail.
• Flexible and solutions-focused, with the ability to problem solve in a fast-paced, dynamic resort environment.
• Strong interpersonal and communication abilities to effectively collaborate with team members, leadership, and front-of-house partners.
• A passion for hospitality and delivering memorable guest experiences through exceptional food and presentation
• Familiarity with special diets, allergies, and alternative menu accommodations (preferred).
• Ability to be on your feet for extended periods and navigate a large resort property while managing multiple culinary operations.

About TPI Hospitality:

• Industry-leading tenure was celebrated during its 50th year of operation in 2022.
• A culture of empowerment that creates success for yourself and those around you.
• With over 30 hotels and restaurants located throughout Minnesota and Florida, TPI associates enjoy more opportunities for advancement or transfer.
• Twelve-time Best Places to Work Nominee by the Business Journal.

Benefits:

• Medical/Dental Insurance
• 401(k) & 401(k) matching
• Paid Time Off (PTO)
• Holiday Pay
• Volunteer Time Off (VTO)
• Bereavement Leave
• School Conference Leave
• Free parking options, including an off-site lot with shuttle service to the resort
• Employee Discounts
• Supplemental Insurance options
• Tuition Discount Program

Still wondering what makes working at Margaritaville so special? Don't just take our word for it - see for yourself! Watch our video and dive into the vibrant, fun-filled world of Margaritaville. Discover the unique atmosphere, enthusiastic team, and unforgettable experiences that await you. Whether you're front facing with our guests or supporting behind the scenes, every role here brings a bit of our paradise to life.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.