Sous Chef – Luxury Caribbean Resort

About the role

The Sous Chef will lead the kitchen team at Four Seasons’ five‑star resort in Anguilla, ensuring every dish meets the brand’s high standards of quality, consistency, and presentation.

Key responsibilities

• Recruit, train, evaluate, motivate and discipline kitchen staff to uphold cultural and core standards.
• Assist in recipe development, maintain portion control, and guarantee consistent food preparation and plating.
• Manage labor costs, budgeting, purchasing decisions and inventory control.
• Ensure compliance with Four Seasons sanitation policies and all local, state and federal regulations.
• Communicate operational needs with managers and attend regular cross‑department meetings.

Required profile

• Hospitality spirit with a friendly, calm demeanor.
• Previous experience in food and beverage roles, preferably within luxury hotels.
• Strong communication skills and ability to work professionally with coworkers and supervisors.

Required skills

• Food preparation and kitchen operations.
• Inventory and cost control.
• Sanitation and safety compliance.

What we offer

• Competitive salary and comprehensive benefits package.
• Excellent training and development opportunities.
• Complimentary accommodation at other Four Seasons properties.
• Complimentary employee meals and uniform dry‑cleaning.