Pink Shell Beach Resort and Marina seeks an experienced Executive Chef to join our team in Fort Myers Beach! Pink Shell is a Top Florida Resort dedicated to bringing people closer together through memorable vacation experiences. A true beachfront getaway, Pink Shell sits on an expansive 12 acres on Fort Myers Beach overlooking both sides of the island. The resort offers many styles and sizes of accommodations including studios, one to two-bedroom villas (condominiums); meeting facilities, a spa, full-service marina, fitness center, two restaurants, and fun activities for the whole family. To learn about Pink Shell, please our website at www.pinkshell.com.

What do we offer?:

• Competitive Pay
• Medical, Dental, Vision and more
• PAID Life Insurance
• PAID Short-Term & Long-Term Disability
• 401K Match
• Paid Holidays, Paid Vacations, Personal/Sick Time, and a Floating Holiday
• $ 4.50 Employee meals
• Employee Referral Bonus
• Member Deals
• $20 per each 5-star review
• 30% Employee Discounts on Retail and Dining
• Friends & Family Rates
• Employee Transportation (HSK dept.)
• Uniforms provided by the company
• Complimentary Parking

Essential Duties and Responsibilities:

• Assists in developing daily and seasonal menu items for the outlets
• Determines how food should be presented and creates decorative food displays
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
• Interacts with Banquet and Sales department on training regarding food knowledge and menu composition
• Works hand in hand with purchasing assuring best practices for accurate costing and product specifications
• Monthly review of the General Ledger and preliminary P&L to assure accurate month-end target reports
• Maintain accurate, up-to-date recipes assuring compliance and cost adherence
• Create all promotional and holiday events utilizing comp set comparisons and niche opportunities for increased OPS
• Communicates expectations daily to Sous Chefs to ensure smooth, continuous operation
• Performs other duties assigned

Requirements:

• Hotel, Resort or Multi-outlet experience – required
• 2 yr. degree from an accredited university in Culinary Arts, Hotel & Restaurant Management, or related major
• 10+ years in culinary, food & beverage or related professional area
• Must have supervisory and leadership skills
• Must be dependable
• Must be able to work well in a fast-paced environment
• Must be well organized and detail-oriented
• Must have strong communication and interpersonal skills