Executive Sous Chef

About the role

Welcome to The Belgrove, a distinguished new 4-Diamond resort property in the Pyramid Global Hospitality portfolio. Located in the heart of West Palm Beach, our resort features 150 elegantly designed rooms and villas, multiple exquisite restaurants, a world-class spa, and a stunning golf course. This isn't just a place to work; it's a dynamic and rewarding experience. At The Belgrove, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you'll have the opportunity to work in a supportive and inspiring environment, surrounded by the beauty and energy of West Palm Beach. We offer positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more.

Position Overview

What you will have an opportunity to do: At The Belgrove Resort, part of Marriott’s Autograph Collection, we deliver exactly like nothing else—a curated, upscale experience defined by individuality, creativity, and exceptional service. The Executive Sous Chef is a key leader within our culinary team and serves as the right hand to the Executive Chef. This role is responsible for driving operational excellence across all culinary outlets, ensuring consistency with brand standards, and delivering memorable dining experiences that reflect the resort’s distinctive identity. This position requires a hands-on leader who inspires, develops, and elevates a high-performing team of culinary professionals while maintaining the highest levels of quality, creativity, and financial performance.

Key Responsibilities

• Culinary Leadership & Culture Champion Marriott’s service philosophy and The Belgrove’s unique culinary identity across all outlets.
• Lead, coach, and develop Sous Chefs and culinary teams, fostering a culture of collaboration, accountability, and excellence.
• Act as the Executive Chef’s representative in their absence, ensuring seamless kitchen operations.
• Drive engagement, motivation, and retention of culinary talent in alignment with Marriott’s people-first culture.

Operations Excellence

• Oversee daily culinary operations for all resort outlets, including restaurants, in-room dining, banquets, and special events.
• Ensure flawless execution of breakfast, lunch, and dinner services, maintaining luxury-level presentation and service standards.
• Optimize labor and productivity while maintaining exceptional quality and guest satisfaction.
• Conduct daily briefings with culinary leaders to align priorities, events, and operational focus.

Quality & Standards

• Uphold and continuously elevate culinary standards, ensuring consistency in taste, presentation, and portioning.
• Enforce strict compliance with food safety, sanitation, and HACCP standards.
• Perform regular inspections of kitchens, storage areas, and equipment to ensure cleanliness and operational readiness.
• Monitor product quality, receiving standards, and inventory rotation to minimize waste and maintain excellence.

Menu Development & Innovation

• Partner with the Executive Chef to design innovative, seasonally driven menus that reflect local influences and global inspiration.
• Incorporate fresh, locally sourced ingredients to align with sustainability and luxury dining expectations.
• Stay ahead of culinary trends and adapt offerings to meet evolving guest preferences and market demands.
• Support tastings, special events, and curated culinary experiences that enhance the resort’s positioning.

Team Development & Training

• Develop and implement structured training programs in collaboration with Learning & Development.
• Conduct daily line-ups, coaching sessions, and performance feedback discussions.
• Build a strong leadership pipeline by mentoring emerging culinary talent.
• Ensure all team members are trained in equipment usage, safety standards, and brand expectations.

Administrative & Financial Management

• Aid in managing food and labor costs to meet or exceed budgeted targets.
• Monitor inventory, purchasing, and cost controls to maximize profitability.
• Oversee scheduling, timekeeping, and compliance with labor standards.
• Maintain accurate records, including training logs, HACCP documentation, and operational reports.

Guest Experience & Brand Alignment

• Ensure every dish reflects The Belgrove’s commitment to luxury, authenticity, and memorable guest experiences.
• Respond proactively to guest feedback and continuously improve culinary offerings.
• Collaborate with front-of-house and leadership teams to deliver seamless, elevated service.
• Support marketing initiatives, promotions, and signature events that enhance brand visibility.

Experience Qualifications & Profile

• 5–7 years of progressive culinary leadership experience in a luxury hotel, resort, or high-end dining environment.
• Proven experience managing multi-outlet operations, including banquets and high-volume service.

Education

• Culinary degree or diploma preferred.

Skills & Competencies

• Strong leadership presence with the ability to inspire and develop teams.
• Excellent communication and interpersonal skills.
• High level of creativity, attention to detail, and passion for culinary excellence.
• Solid financial acumen with experience managing food and labor costs.
• Ability to thrive in a fast-paced, high-expectation luxury environment.
• Knowledge of HACCP and food safety regulations.
• Proficient in kitchen systems and basic computer applications.
• Innovative, adaptable, and results-driven.