Executive Sous Chef
Not Disclosed
- St. John / St. George / St. Peter
- Not disclosed
- Permanent full-time
- Updated 11/07/2025
- Talent Acquisition
You will lead daily kitchen operations across upscale outlets, develop menus, manage teams, control costs, mentor staff, and ensure excellence across culinary functions.
As Executive Sous Chef. You will lead daily kitchen operations across upscale outlets, develop menus, manage teams, control costs, mentor staff, and ensure excellence across culinary functions.
🔧 Key Responsibilities
Assist the Executive Chef in planning and managing daily kitchen operations across multiple outlets (à la carte, banquets, in-room dining).
Supervise kitchen teams, organize station rotations, and ensure consistent execution of dishes.
Contribute to menu development blending local West Indies flavors with international fine dining.
Maintain high standards of food quality, presentation, hygiene, and safety protocols.
Oversee inventory management, portion control, cost tracking, and waste reduction.
Mentor and train junior kitchen staff, fostering professional growth.
Provide leadership in absence of the Executive Chef, supporting cross-functional coordination.
Support special events and ensure banquet execution aligns with 5-star luxury standards.
🎓 Qualifications & Skills
Degree or diploma in Culinary Arts, Hospitality, or related field.
5+ years of professional culinary experience, including at least 2 years as Sous Chef (Executive level) in luxury hotels, resorts, or upscale restaurant groups.
Proven ability to lead kitchens in high-volume and high-quality settings.
Strong command of modern culinary techniques—hot kitchen, cold kitchen, pastry basics, and local cuisine knowledge.
Excellent food cost management and inventory control skills.
Fluent English (written & spoken).
Outstanding leadership, communication, organizational, and problem-solving skills.
