SOUS CHEF; Chef de Cuisine of Perle; ONE GT, Grand Cayman

Join to apply for the SOUS CHEF (Chef de Cuisine) of Perle (ONE GT, Grand Cayman) role at Remington Hospitality.

As the SOUS CHEF (Chef de Cuisine) of Perle, you will lead the culinary vision and daily operations of a fine-dining destination where French gastronomy meets Mediterranean innovation. Perle offers a refined yet vibrant experience, blending classical coastal cuisine with modern flair in a setting defined by ambient energy and striking design.

You will craft innovative, sensory-driven menus, oversee kitchen staff, and ensure flawless execution of dishes that match the restaurant’s bold identity. Your role includes maintaining the highest standards of quality, safety, and presentation, while collaborating with mixologists, music curators, and the hospitality team to deliver an unforgettable, immersive guest experience.

• Lead Kitchen Operations:
  Oversee daily culinary activities across Perle, ensuring smooth and efficient service.
• Menu Development:
  Create innovative, seasonal, and locally inspired menus in collaboration with the Executive Chef.
• Team Leadership:
  Assist with Hiring, train, and manage kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
• Kitchen Operations Management – Oversee day-to-day culinary operations for Perle, ensuring smooth service and adherence to SOPs. Collaborate closely with FOH management to ensure smooth communication between BOH and FOH. Be involved in overall Planning of Style of service and Steps of Service for Both FOH and BOH.
• Quality Control & Cost Management:
  Maintain high standards of food quality, presentation, and consistency. Manage ordering, stock rotation, manage inventory, and waste reduction; monitor food and labor costs and work within budget parameters set by the Executive Chef.
• Compliance & Safety:
  Enforce health, safety, and sanitation regulations in all kitchen areas.
• Vendor Relations:
  Build and maintain strong relationships with suppliers to ensure quality and sustainability.
• Event Support:
  Contribute to the planning and execution of special events, tastings, and promotional activities.
• Guest Interaction – Engage with guests as needed to receive feedback and enhance the dining experience.
• Innovation & Trends – Introduce new techniques, recipes, and plating styles, keeping the offering fresh and competitive.

Mid-Senior level

Full-time

Management and Manufacturing (Hospitality)