Executive Sous Chef

We are seeking an experienced Executive Sous Chef to oversee culinary operations at our luxury hotel and resort property. As the top-ranking chef, you will lead a talented team across 6 food and beverage outlets including catering and banquets. You will be responsible for menu development, recipe execution, staff management and ensuring the highest standards of quality, consistency and guest satisfaction across all culinary experiences.

Key Responsibilities

1. Direct day-to-day culinary operations and manage a team of lead and sous chefs
2. Develop menus utilizing global and regional cuisine techniques that highlight fresh, locally-sourced ingredients
3. Oversee food production and ensure strict adherence to recipes, portion control and plating standards
4. Train, coach and mentor culinary team members to maximize productivity, creativity and guest satisfaction
5. Collaborate with F&B leadership on special events, promotions and market impact menu changes
6. Drive profitability through budget management, cost control initiatives and upselling opportunities
7. Uphold the highest standards of food safety, sanitation and workplace organization
8. Actively engage with guests to understand preferences and identify areas for improvement

Required Skills and Qualifications

1. Minimum 10 years of progressive culinary leadership experience in luxury hotels or resorts
2. Extensive experience in Caribbean, North American, European and Asian cuisines with a global palate
3. Proven track record of managing complex culinary operations across multiple outlets
4. Strong financial and administrative skills including budgeting, purchasing and inventory control
5. Talent for inspiring creativity while ensuring standardization and consistent quality
6. ServSafe certification and/or degree in Culinary Arts or Hospitality preferred
7. Availability to relocate to our tropical island resort location
8. Ability to build rapport with guests and motivate a large culinary team
9. Proficiency with menu engineering, recipe creation/revision and food trend analyses
10. Rigorous focus on food safety, staff management, guest satisfaction and profitability