Sous Chef

SOUS CHEF We are seeking an experienced Sous Chef to support the Executive Chef with the daily management of a high-volume restaurant, beach club and banqueting operation. The successful candidate must be a strong leader with extensive culinary knowledge and the ability to maintain food quality, safety and service standards in a fast-paced environment. This position is for our rum Point Restaurant located in North Side.

Duties include, but are not limited to

• Assist the Executive Chef with planning, directing and overseeing daily food preparation and kitchen operations.
• Supervise kitchen staff, assign daily duties and provide training, coaching and performance feedback.
• Ensure consistency in food quality, portion sizes, presentation and service.
• Assist with menu development, daily specials, seasonal offerings and banquet menus.
• Oversee hot and cold food preparation for restaurant, beach club and banquet operations.
• Coordinate food production and service to ensure orders are prepared accurately and on time.
• Monitor inventory, complete stock counts and order food and kitchen supplies from local and overseas vendors.
• Assist with food costing, portion control and managing food costs while minimizing waste.
• Inspect deliveries to ensure food and supplies meet the required quality and quantity standards.
• Ensure proper storage, labelling, stock rotation and temperature control of all food items.
• Maintain compliance with food safety, hygiene, sanitation and workplace safety requirements.
• Identify and control food safety hazards and ensure kitchen employees follow all required procedures.
• Maintain a clean, safe and organized kitchen environment.
• Work closely with front-of-house management to resolve service issues and guest concerns.
• Assist with staff scheduling and ensure adequate kitchen coverage based on business needs.
• Take responsibility for kitchen operations in the absence of the Executive Chef.

Skills and Requirements

• Minimum of five years’ experience in a high-volume restaurant, beach club or similar hospitality environment.
• Extensive culinary knowledge and experience in hot and cold food preparation.
• Extensive hotel banqueting or large-event catering experience.
• Previous kitchen supervisory experience with the ability to train, lead and motivate staff.
• Strong knowledge of food safety hazards, sanitation standards and proper food-handling procedures.
• Current food-handler certification.
• Experience with menu development, food costing, purchasing and inventory control.
• Strong organizational, communication and problem-solving skills.
• Ability to remain calm, professional and solutions-focused in a fast-paced kitchen environment.
• Ability to respond professionally to guest concerns and resolve service issues.
• Must be available to work flexible hours, including early mornings, evenings, weekends and public holidays.