Junior Executive Sous Chef

Lead and coordinate daily kitchen operations in a luxury all-inclusive resort. Ensure food quality, hygiene compliance, staff management, inventory control, and adherence to corporate standards.

Position: Junior Executive Sous Chef
Location: Antigua
Company: Royalton Chic Antigua
Industry: Hospitality / Food & Beverage
Employment Type: Full-time

Must be located in the West Indies/Caribbean.

Join a luxury all-inclusive resort and take charge of kitchen operations, ensuring smooth coordination across teams, food quality standards, and compliance with hygiene and safety protocols. You'll manage inventory, lead staff meetings, oversee special events, and ensure all kitchen areas meet operational excellence and brand standards.

Key Responsibilities:

• Supervise day-to-day kitchen operations, including opening/closing procedures and shift readiness.

• Coordinate staffing based on operational needs.

• Attend and conduct daily/weekly meetings with leadership and line staff.

• Monitor food quality, hygiene handling, and temperature records per safety standards.

• Ensure cleanliness and readiness for all kitchen areas and events.

• Manage requisitions, inventory, and kitchen supplies to control costs and waste.

• Oversee maintenance needs and report accordingly.

• Uphold company SOPs, policies, and administrative requirements.

• Lead initiatives to improve service and operational efficiency.

• Participate in safety, health, and ESG programs.

Requirements:

• Proven experience in a similar role within luxury, all-inclusive resorts.

• Strong knowledge of international cuisine and culinary techniques.

• Expertise in banquet production, cost control, and recipe standardization.

• Hands-on experience with kitchen equipment and food hygiene standards (Cristal).

• Fluent in English (written and spoken).

• Strong leadership, organizational, and teamwork skills.

• Ability to work under pressure and maintain high standards.