Full Job Description
About our property:
Welcome to Naples Grande Beach Resort, a prestigious property in the Pyramid Global Hospitality portfolio, nestled in the heart of Naples, Florida. Featuring 474 elegantly appointed guest rooms and boasting an expansive 85,000 square feet of meeting space across 35 versatile rooms, our resort isn't just a place to work; it's a dynamic experience. At Naples Grande Beach Resort, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you will have the opportunity to work in a dynamic and supportive environment, surrounded by stunning views of the Gulf of Mexico and lush tropical landscapes. We offer a wide range of positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more. Whether you are just starting your career or looking to advance in the industry, we have opportunities for individuals at all levels of experience. Joining our team means becoming part of a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide comprehensive training programs to ensure that our employees have the skills and knowledge needed to excel in their roles. If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities available at Naples Grande Beach Resort. Take the first step towards a rewarding career by applying today.
What you will have an opportunity to do:
The Director of Culinary is responsible for the leadership, quality, consistency, and financial performance of all restaurant culinary operations. This role oversees multiple restaurant concepts and focuses on guest satisfaction, menu innovation, operational efficiency, team development, and cost controls.
Key Responsibilities
Culinary Leadership
• Provide strategic direction for all resort restaurant culinary operations
• Ensure consistent food quality, presentation, and portion standards across all outlets
• Develop and maintain restaurant-specific culinary identities and concepts
• Lead seasonal menu development with a focus on coastal, fresh, and locally inspired cuisine
• Maintain brand standards and elevate guest dining experiences
Operations Management
• Oversee daily culinary operations for all restaurants and outlets
• Establish and enforce kitchen standards, recipes, and plating guides
• Monitor kitchen workflow, staffing levels, and service execution
• Collaborate with Restaurant General Managers and FOH leadership for seamless service
• Ensure compliance with health department, safety, and sanitation standards
Financial Performance
• Manage restaurant food cost targets and labor efficiency
• Review P&L statements and implement cost-saving initiatives
• Control purchasing, waste, and inventory across all restaurant kitchens
• Work with purchasing to source quality products at competitive pricing
• Participate in budgeting and forecasting for restaurant culinary operations
Team Leadership & Development
• Lead, coach, and mentor Chefs and culinary leadership team
• Develop succession planning and training programs
• Conduct performance evaluations and ongoing coaching
• Foster a positive, professional, and collaborative kitchen culture
• Support recruitment and onboarding of culinary team members
Menu Development & Innovation
• Create and refresh menus seasonally and based on guest trends
• Incorporate local seafood, regional ingredients, and beach resort influences
• Standardize recipes and ensure accurate costing
• Partner with beverage team on pairings and dining experiences
• Drive signature dishes and outlet differentiation
Quality Assurance
• Conduct regular kitchen inspections and line checks
• Monitor guest feedback and respond to opportunities for improvement
• Ensure consistency across multiple outlets
• Maintain high culinary presentation and execution standards
What are we looking for?
• 7-10+ years progressive culinary leadership experience in luxury resort or hotel environment
• Multi-outlet restaurant experience required
• Strong background in high-volume resort dining
• Proven leadership managing multiple chefs and kitchen teams
• Strong financial acumen including food cost and labor management
• Excellent communication and organizational skills
• ServSafe Certification or equivalent required
• Culinary degree preferred but not required
Core Competencies
• Multi-outlet culinary leadership
• Menu development and concept execution
• Food cost and labor management
• Team development and coaching
• High-volume resort operations
• Quality and consistency focus
• Guest experience driven mindset
Physical Requirements
• Ability to stand for extended periods
• Ability to work in hot kitchen environments
• Ability to lift up to 40 lbs
• Flexible schedule including nights, weekends, and holidays
Work Environment
This position operates within a high-volume, multi-restaurant Florida beach resort environment requiring strong leadership presence, operational oversight, and hands-on culinary guidance.
Compensation:
$150000
$175000
