HEAD SOUS CHEF

Saint Vincent and the Grenadines · On site · Posted 8/10/2026 Leaves the board today
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HEAD SOUS CHEF

Job Summary: The successful applicant will assist in the overseeing and direction of all aspects of the kitchen operation at the level of standard and quality established by the company.

Responsibilities:

  • Overseeing the preparation and delivery of all banquet functions, a la carte kitchens, kiosks, and specialty kitchens.
  • Determining daily prep levels and inventories are in line with business forecasts.
  • Giving final approval on foods going to guests from kitchens.
  • Communicating to respective F&B staff by expediting orders and pickups, for daily guest's, cook's, server's, and butler's needs.
  • Overseeing operational requirements, recipes, opening and closing procedures, and health codes; ensures they are followed according to department standards.

Qualifications:

  • A minimum of three year's experience as Sous Chef in an international first-class hotel/resort.
  • Culinary institution or equivalent technical schooling or apprenticeship training
  • Food Handler's Permit.