JUNIOR SOUS CHEF

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

Job Summary: The junior sous chef is responsible for supervising the staff of line cook levels I, II, and III and chefs de partie, along with stewards and store room staff.

Responsibilities:

  • Ensuring the flow of food are at the required level of excellence and prepared in a timely manner.
  • Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed.
  • Overseeing the delivery of menu items to a la carte service staff, banquets, specialty kitchens, and employee cafeteria on time.
  • Working with the chef de cuisine on a la carte menu line, creating and plating on-trend menu items, and themed buffet items for Banquet Departments.

Qualifications:

  • High School Diploma Completion of apprenticeship certificate and/or vocational training
  • Four (4) years' experience.
  • Associates Degree in Culinary Arts.
  • Food Handler's Permit.