Executive Sous Chef

Executive Sous Chef

• Location: Jamaica
• Sector: Culinary Arts and Kitchen, Food and Beverage Service, Hotel Management and Administration
• Contract
• Posted: 17 Jun 2026
• 

Summary

Responsible for supporting the Executive Chef in the overall management of the hotel's culinary operations, ensuring the consistent delivery of high-quality food and exceptional dining experiences.

About the role

The Executive Sous Chef oversees kitchen operations, supervises culinary teams, and ensures compliance with food safety, sanitation, and quality standards. The role plays a key part in menu execution, cost control, staff development, and maintaining operational efficiency across all food production areas.

Key Responsibilities
-Assist in managing the daily operations of all kitchen and food production areas.
-Supervise, train, and support culinary staff to maintain high performance and consistency.
-Ensure food quality, presentation, and portion standards are consistently achieved.
-Monitor inventory, purchasing, food costs, and waste control measures.
-Maintain compliance with food safety, sanitation, and health regulations.

Employee Benefits Include:
Wellbeing Program
Transportation
Development & Training

Key Selection Criteria

Qualifications & Experience
-Culinary certification, diploma, or degree in Culinary Arts, Hospitality, or a related field.
-Minimum 5 years' experience in professional kitchen operations, including supervisory experience.
-Experience within hotels, resorts, restaurants, or multi-outlet food and beverage operations.
-Strong knowledge of food preparation, menu execution, cost control, and kitchen management.
-Proven leadership, team development, and organizational skills.

How to apply

Share your updated resume to the link below.

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