Sous Chef

Job Title: Sous Chef

Location: Private Caribbean Island

Reports To: Head Chef

Salary: £40-43k

Overview

Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and lifestyle.

The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting with a strong focus on quality, consistency, and guest experience.

 Key Responsibilities

Leadership & Kitchen Operations:

Support the Head Chef in the day-to-day running of all kitchen operations.

Work hands-on across all sections including cooking and prep.

Oversee service across multiple outlets and high-volume periods.

Manage and support a kitchen brigade of 20–25 staff.

Lead by example in a busy, multi-service resort environment

Multi-Outlet Service Delivery:

Oversee and support operations across:

Fine dining evening restaurant

Beach café

Weekly themed events

Service volumes:

• Lunch: 40–60 covers (low season), 80–90 covers (peak season)

Menu Development & Creativity:

• Assist in menu creation and development across all outlets.
• Contribute creative ideas for dishes and event menus.
• Ensure consistency in food quality, presentation, and standards.

Operational Excellence:

• Maintain high standards of food hygiene, safety, and compliance.
• Support stock control, ordering, and waste management.
• Ensure efficient kitchen organisation and service flow.
• Assist in cost control and operational efficiency.

Cultural Adaptability & Team Integration:

• Work effectively within a diverse, multicultural team environment.
• Adapt to island life and different working practices.
• Support a positive, respectful, and collaborative kitchen culture.

Requirements

• Proven experience as a Sous Chef or strong Junior Sous Chef in hotel or resort environments (essential)
• Strong firsthand leadership and communication skills
• Experience across multi-outlet or high-volume operations.
• Creative approach to food and menu development
• Ability to perform under pressure in a fast-paced environment.
• Willingness to relocate and embrace a different culture and lifestyle.
• Full driving licence essential (required for island transport)

Working Pattern

• 6 days over 7 working week
• One full day off plus an additional flexible half day off per week

Package & Benefits

• Fully furnished accommodation (utilities included)
• Island vehicle provided
• International private medical insurance
• Two international return flights per year (UK or USA)
• Meals provided on duty
• 4 weeks annual leave
• 2-year renewable contract