Executive Sous Chef

About the role

The Executive Sous Chef manages all aspects of the Food & Beverage Department, including the culinary operation and the front of house (bars), and is ultimately responsible for food preparation, food costs, labor costs, food safety and sanitation, and guest service. The role oversees the three-meal restaurant, bar services, staff cafeteria, banqueting and other food facilities, aiming for consistent, high-quality food and service.

Key responsibilities

• Supervise kitchen and F&B staff, facilities and costs, and contribute to departmental profit.
• Prepare budget data, project annual food and labor costs, monitor results and take corrective action.
• Plan monthly staff meetings, menus for staff meals, and daily lunch and dinner specials at the restaurant.
• Schedule cooks and kitchen staff, manage work schedules and annual leave, and approve product requisitions.
• Maintain adequate food stock, check inventory and file requisitions by Friday, and notify Accounts of missing items.
• Enforce sanitation, cleanliness and safety standards, develop a cleaning program, and minimize food wastage and theft.
• Train staff on safety, sanitation and accident prevention, and provide professional development and onboarding.
• Develop standard recipes, portion control, menu costing and selling prices, and give the final touch to plated dishes.
• Ensure equipment maintenance, rotate food for specials and staff meals, and keep chefs, cooks and front-of-house staff in clean, presentable attire.
• Hold weekly meetings with Accounts, Stores and Room Purchasing, and keep culinary manuals and policies up to date.

Required profile

• Culinary Arts degree or diploma from an accredited institute; hospitality management or culinary arts bachelor's degree preferred.
• At least 8 years of progressive culinary experience, including 5 years as Executive Sous Chef or in a senior kitchen leadership role in a full-service hotel, resort or high-volume restaurant.
• Demonstrated experience managing both back-of-house and front-of-house operations, and managing P&L, budgets and inventory.
• Caribbean/tropical cuisine and multi-outlet experience strongly preferred.

Required skills

• ServSafe Food Protection Manager certification (or local equivalent).
• HACCP certification, or must be obtained within 90 days of employment.
• Valid Food Handler's permit as required by Bahamian health authorities.
• Additional certifications in nutrition, wine/beverage or kitchen management are an asset.