Senior Sous Chef - Private Caribbean

Position: Senior Sous Chef - Private Caribbean Island
Sous Chef – Private Caribbean Island

Reports To:

Head Chef
Salary: £43,000 Per Annum

Work Location:

In person

About the role

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 island 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 preparation.

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 during low season

* Lunch: 80–90 covers during peak season

Menu Development & Creativity

* Assist with 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 with 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 within a hotel or resort environment (essential).

* Strong hands-on 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 for island transport.

* Successful completion of a full DBS check is required, with no prior convictions.

* Candidates must be able to provide the necessary documentation to support the required background checks.

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, including utilities.

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.

Discounted or free food.

Gym membership.

Work Location:

In person