Sous Chef

Job Title: Sous Chef Location: Private Caribbean Island Reports To: Head Chef Salary: £40-43k Overview 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 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 prep. 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 (low season), 80–90 covers (peak season) Menu Development & Creativity: * Assist in 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 in 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 in hotel or resort environments (essential) * Strong firsthand 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 (required for island transport) 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 (utilities included) * 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