Sous Chef

Sous Chef

Summary

• Culinary Arts Degree from an accredited institution or equivalent professional experience

• 2-3 years of experience working as a Sous Chef in a luxury restaurant and/or property

• Strong & broad knowledge of culinary techniques & kitchen operations

• Approachable and able to maintain a positive kitchen environment

• Highly creative in menu planning and presentation

• Understanding of safety and sanitation regulations

• Flexible and adaptable in different tasks and challenges within the kitchen

• Effective communication and interpersonal skills

• Ability to train, lead and motivate

• Professional demeanor, well groomed, and capable of making a strong and positive impression

• Ability to work well under pressure

• Passionate about food

• Reporting directly to our Executive Chef, with a collaborative approach to kitchen operations & menu development

• Caribbean National - preferably from OECS or CARICOM