Sous Chef
CV-LibraryLondonpermanentPosted: 7 June 2026
Apply NowJob Title: Sous Chef
Location: Private Caribbean Island
Reports To: Head Chef
Salary: £40-43k
Overview
Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and lifestyle.
The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting with a strong focus on quality, consistency, and guest experience.
Key Responsibilities
Leadership & Kitchen Operations:
Support the Head Chef in the day-to-day running of all kitchen operations.
Work hands-on across all sections including cooking and prep.
Oversee service across multiple outlets and high-volume periods.
Manage and support a kitchen brigade of 20–25 staff.
Lead by example in a busy, multi-service resort environment
Multi-Outlet Service Delivery:
Oversee and support operations across:
Fine dining evening restaurant
Beach café
Weekly themed events
Service volumes:
* Lunch: 40–60 covers (low season), 80–90 covers (peak season)
Menu Development & Creativity:
* Assist in menu creation and development across all outlets.
* Contribute creative ideas for dishes and event menus.
* Ensure consistency in food quality, presentation, and standards.
Operational Excellence:
* Maintain high standards of food hygiene, safety, and compliance.
* Support stock control, ordering, and waste management.
* Ensure efficient kitchen organisation and service flow.
* Assist in cost control and operational efficiency.
Cultural Adaptability & Team Integration:
* Work effectively within a diverse, multicultural team environment.
* Adapt to island life and different working practices.
* Support a positive, respectful, and collaborative kitchen culture.
Requirements
* Proven experience as a Sous Chef or strong Junior Sous Chef in hotel or resort environments (essential)
* Strong firsthand leadership and communication skills
* Experience across multi-outlet or high-volume operations.
* Creative approach to food and menu development
* Ability to perform under pressure in a fast-paced environment.
* Willingness to relocate and embrace a different culture and lifestyle.
* Full driving licence essential (required for island transport)
Working Pattern
* 6 days over 7 working week
* One full day off plus an additional flexible half day off per week
Package & Benefits
* Fully furnished accommodation (utilities included)
* Island vehicle provided
* International private medical insurance
* Two international return flights per year (UK or USA)
* Meals provided on duty
* 4 weeks annual leave
* 2-year renewable contract
Location: Private Caribbean Island
Reports To: Head Chef
Salary: £40-43k
Overview
Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and lifestyle.
The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting with a strong focus on quality, consistency, and guest experience.
Key Responsibilities
Leadership & Kitchen Operations:
Support the Head Chef in the day-to-day running of all kitchen operations.
Work hands-on across all sections including cooking and prep.
Oversee service across multiple outlets and high-volume periods.
Manage and support a kitchen brigade of 20–25 staff.
Lead by example in a busy, multi-service resort environment
Multi-Outlet Service Delivery:
Oversee and support operations across:
Fine dining evening restaurant
Beach café
Weekly themed events
Service volumes:
* Lunch: 40–60 covers (low season), 80–90 covers (peak season)
Menu Development & Creativity:
* Assist in menu creation and development across all outlets.
* Contribute creative ideas for dishes and event menus.
* Ensure consistency in food quality, presentation, and standards.
Operational Excellence:
* Maintain high standards of food hygiene, safety, and compliance.
* Support stock control, ordering, and waste management.
* Ensure efficient kitchen organisation and service flow.
* Assist in cost control and operational efficiency.
Cultural Adaptability & Team Integration:
* Work effectively within a diverse, multicultural team environment.
* Adapt to island life and different working practices.
* Support a positive, respectful, and collaborative kitchen culture.
Requirements
* Proven experience as a Sous Chef or strong Junior Sous Chef in hotel or resort environments (essential)
* Strong firsthand leadership and communication skills
* Experience across multi-outlet or high-volume operations.
* Creative approach to food and menu development
* Ability to perform under pressure in a fast-paced environment.
* Willingness to relocate and embrace a different culture and lifestyle.
* Full driving licence essential (required for island transport)
Working Pattern
* 6 days over 7 working week
* One full day off plus an additional flexible half day off per week
Package & Benefits
* Fully furnished accommodation (utilities included)
* Island vehicle provided
* International private medical insurance
* Two international return flights per year (UK or USA)
* Meals provided on duty
* 4 weeks annual leave
* 2-year renewable contract