Sous Chef

This individual has an incredible opportunity to make an impact directly with our guests and make a difference with our Food & Beverage team and collectively contribute to our Company, which is consistently ranked as one of the best Dive Resort Operators in the world year after year. Professional candidates will ensure the expectations of our guests are not just met; but exceeded! Our Sous Chef works as a team leader directly under the Chef de Cuisine on a scheduled basis and has the opportunity to practice professional culinary experience, alongside our trained company standards and best practices in our Restaurant and Bar outlets.

Key Responsibilities

Sous Chef

• Prepare and execute menu items to our Resort recipe's; contribute to the menu development and costings
• Ability to oversee and supervise the kitchen operations in the absence of the Chef de Cuisine
• Maintain all HACCP food safety standards and assist in maintaining daily records
• Communicating with guests to solicit feedback, exceed expectations, and meet special dietary requirements
• Assistance with inventory taking of all wet and dry provisions and maintaining a highly organized Kitchen environment
• Fulfillment of all required cleaning duties as scheduled
• Contribute ideas for scheduled menu reviews
• Proven skills in daily food cost management, purchasing systems skills, detail orientated with menu flexing skills and a sound ability to manage within a challenging logistical/remote Island
• Experience with a multi-cultural brigade, comfortable with mentoring, training, directing and managing team performance in accordance with company standards and labor regulations