By Sara Perez Webber
The Breakers in Palm Beach, Florida, is legendary for good reason. Founded in 1896 by Henry Flagler—the railroad and hotel tycoon who helped pioneer Florida’s tourism industry—the resort’s iconic Italian Renaissance-style facade has become synonymous with Palm Beach luxury and grandeur.
Yet beyond the striking architecture, lavish interiors, impeccable service and enviable 140-acre beachfront location, The Breakers has earned another claim to fame: a reputation for being an exceptional employer. For four consecutive years, Fortune Magazine has listed The Breakers on its list of 100 Best Companies to Work For. In fact, the resort has an 85% retention rate—much higher than the industry norm. That achievement is especially notable in hospitality, where staff retention can be a constant challenge.
Creating an Employee-Centric Culture
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 meeting and event guests each month.
Simms himself exemplifies the longevity of Breakers staff members. He’s been at the resort since 1996, having previously served as executive chef at the Omni Shoreham Hotel in Washington, D.C. During the interview, he mentioned the retirement of another chef who’d been on staff for nearly 30 years. “I had to pinch myself coming here,” said Simms, adding that the loyalty and enthusiasm among Breakers team members is “exhilarating and infectious.”
In the conversation, Simms shared three key ways The Breakers builds loyalty and keeps the banquet culinary team strong. And he summed up the philosophy that underscores his leadership: “The most important thing we do every day is take care of the team first.”
1. Promoting Camaraderie Through Fun Competitions
Each year, The Breakers hosts a themed internal cooking competition for its banquet culinary team. In last year’s vegan contest, led by Banquet Chef Kayleigh Otto, eight teams competed, consisting of four chefs each.
The challenge gives chefs a chance to collaborate, show off their creativity and connect with one another outside the usual fast pace of service. Plus, winners get more than bragging rights and such prizes as knives and cookbooks. Oftentimes the dishes—such as Braised King Oyster Mushrooms and Roasted Vegetable Wellington—are added to The Breakers’ menus.
“Our annual Iron Chef competition has become one of the most energizing traditions within our banquet team,” Simms said. “Watching our chefs collaborate, push their skills and genuinely support one another is incredibly inspiring. When a winning dish earns a place on the banquet menu, it becomes a point of pride for the entire team—reinforcing the culture of shared purpose and excellence that defines The Breakers.”
2. Emphasizing Work-Life Balance
In the competitive arena of Palm Beach luxury hotels, Simms has a recruiting advantage. While some other properties expect culinary staff to put in six-day work weeks with haphazard hours, The Breakers’ schedule consistency helps it attract talent.
“Our banquet culinary division operates differently from many hotel and resort kitchens,” said Simms. “We are committed to providing our team with a consistent schedule that includes two days off each week—something that is uncommon in large-scale banquet operations. This structure meaningfully enhances our professionals’ quality of life, strengthens the overall work environment, and has become one of our most compelling advantages when recruiting and retaining top culinary talent.”
3. Demonstrating Staff Appreciation
The Breakers also reinforces its culture through visible, meaningful gestures of appreciation.
For example, on major holidays when many employees must sacrifice being with their families to meet the high demand at the resort, The Breakers hosts a grand employee dinner in the Venetian Ballroom—an oceanfront space with sweeping views of the Atlantic. On average, 700 team members enjoy these dinners on Thanksgiving, Christmas, Easter and Mother’s Day.
Dining on such seasonal specialties as—on Thanksgiving—roasted herb turkey with gravy, mashed potatoes, traditional stuffing and more, staff members gather together, enjoying the tradition. “The family-style seating is intentional,” noted Simms, “creating a warm, communal setting where our team members can relax, connect and celebrate the season with their Breakers work family.”
The tradition underscores a simple but powerful message: the people creating memorable guest experiences deserve to feel valued themselves.
