Senior Sous Chef - Private Caribbean Island

Sous Chef – Private Caribbean Island

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Reports To: Head Chef
Salary: £40,000–£43,000
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. xrexnqw
Gym membership.