Sous Chef

Job Summary

The Sous Chef will direct, enhance, and refine the culinary experience through driving quality, innovation, execution, and consistency in the resort restaurant. The Sous Chef will function as the business leader of the culinary operations to ensure profitability along with consistency and quality.

Job Duties and Functions

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Monitor sales reports to reconcile sales with inventory on a daily and monthly basis. Create and submit reports as requested with professional presentation
• Maintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation, and menu execution.
• Select, train, provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items, use of equipment, and safety measures.
• Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used.
• Responsible for all ordering, inspection, and use of only the freshest fruits, vegetables, proteins, and other food products from local vendors to promote sustainability in menu offerings.
• Create, maintain, and update all menu specifications, recipe cards and pictures, prep sheets, and ensure standards are being followed. Maintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation, and menu execution.
• Monitor product to ensure proper receiving, storage (including temperature setting) and rotation of food product to comply with health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
• Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef/ Exec Sous Chef.
• Maintain overall kitchen cleanliness. This would include: floors, walls, and equipment, proper food storage, adhering to state regulations, and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.

Education and Experience

•  Minimum of three to five years experience as Chef De Partie or Sous Chef, with similar restaurants in terms of delivering quality and expectations of excellence.
• Strong understanding of modern culinary techniques and equipment.
• Strong understanding and ability to train the team on Forbes/ AAA luxury standards.
• Strong understanding of restaurant financials, product mix and cost controls.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Requires good communication skills, both verbal and written.
• Ability to apply critical thinking to analyzing concerns, forecasting data, and making sound decisions.
• Ability to host meetings, menu tastings, and communicate between all levels of leadership.
• Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

Benefits

Benefits include health insurance, pension plan, and paid vacation in accordance with Caymanian Labour Laws.

Salary commensurate with experience.