Sous Chef - Luxury Resort, Anguilla

About the role

The Sous Chef at the Four Seasons resort in Anguilla plans, organises and directs the work of the Kitchen Department staff responsible for food preparation, ensuring superior quality and consistency. The position is full-time and involves day and night shifts, holidays and/or weekends.

Key responsibilities

• Select, train, evaluate, lead, motivate, coach and discipline kitchen staff so that cultural and core standards are met.
• Assist in planning and developing recipes and ensure consistent preparation and presentation of all food items.
• Control labour and operating costs through scheduling, budgeting, purchasing decisions and inventory control.
• Ensure compliance with sanitation standards and keep the kitchen clean and organised.
• Maintain quality and portion-control systems, monitor food shipments against purchasing specifications and promote food quality awareness.
• Communicate with employees and managers, attend operational meetings and coordinate with other departments.
• Follow the hotel's work rules and standards of conduct, and help with set-up and cleaning of operational areas.

Required profile

• Hospitality spirit and a friendly, calm demeanour.
• Previous experience in food and beverage roles; experience in luxury hotels is an asset.
• Strong communication skills.

What we offer

• Competitive salary, wages and a comprehensive benefits package.
• Training and development opportunities.
• Complimentary accommodation at other Four Seasons hotels and resorts.
• Complimentary dry cleaning for employee uniforms and complimentary employee meals.