Sous Chef

About the role

A full-time Sous Chef position in Nassau, Bahamas, within the Food & Beverage sector. The role manages the day-to-day kitchen operations, works closely with the Food & Beverage Manager and ensures consistent quality, cost control and compliance with health and sanitation standards.

Key responsibilities

• Manage the kitchen's day-to-day operation, coordinate food production schedules and ensure the highest quality, taste and presentation.
• Take part in food preparation and expedite during peak meal periods.
• Control food costs by training staff on proper preparation, handling and use of leftovers.
• Enforce uniform grooming and appearance standards across kitchen staff.
• Work with the Food & Beverage Manager to set kitchen goals, anticipate problems, adopt cost-saving ideas and develop menus with adherence to recipes and product specifications.
• Train kitchen staff on new menus and establish strict adherence to health department and hotel sanitation guidelines.
• Complete daily food orders based on scheduled banquets and projected business, and inspect kitchens, dishwashing areas and coolers regularly.
• Maintain good relationships with management, staff and hotel departments, and resolve problems and staff concerns.

Required profile

• Previous kitchen management or supervisory experience.
• Intermediate understanding of professional cooking and knife handling.
• Knowledge of safety, sanitation and food handling procedures.
• Professional communication skills, ability to take direction and work in a team.
• Self-motivated, organised, calm under pressure and able to solve problems.