Executive Sous Chef

About the role

The Executive Sous Chef will manage kitchen operations and staff, ensuring high‑quality preparation of all menu items and proper handling and storage of food in line with standards. This role supports the Food & Beverage function at one of Barbados’ historic hospitality properties and works closely with the Sous Chef and Chief Steward.

Key responsibilities

• Review daily activities such as house count, forecasted covers, catering orders, purchases, meetings, VIP visits and set priorities for the kitchen team.
• Coordinate with the Sous Chef on schedules, assignments and anticipated business levels, and communicate supply needs to Purchasing and Storeroom.
• Conduct regular walk‑throughs of all kitchen areas, correcting deficiencies and ensuring quality and sanitation standards are met.
• Develop, test and write new menu items and recipes, and assist Marketing and Sales with special function menus.
• Supervise food preparation for the employee cafeteria and collaborate with the Chief Steward on equipment and cleaning schedules.

Required profile

• Proven experience with Italian cuisine and menu costing.
• Strong ability to prioritize tasks, work cohesively in a team and provide staff training.
• Physical fitness to stand for long periods and perform lifting, stretching and other kitchen movements.

Required skills

• Knowledge of property management system usage.
• Experience with point‑of‑sale (POS) systems.
• Understanding of food cost controls and recipe costing.

What we offer

• Health and life insurance, plus exclusive employee discounts in Food & Beverage outlets.
• Discounted stays at our resorts, affiliate resort rates worldwide, and gym membership discounts.