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

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