Sous Chef

The Sunshine Hotel and Suites invites qualified applicants to apply for the following position: Sous Chef The Sous Chef will report to the Executive Chef, supporting all kitchen activities across the dining outlet, room service, and special events. This role demands exceptional creativity in menu design, unwavering commitment to luxury dining excellence, precise execution of gourmet cuisine paired with inspirational leadership of the culinary team. Primary responsibilities for the Sous Chef role will include but not limited to the following:

• Incorporate global and local culinary trends, utilize premium and sustainable ingredients, aligning with the Hotel's brand identity and guest expectations.
• Support recipe development, standardization, and fine-tuning to achieve consistent excellence in flavor profiles, textures, and innovative techniques.
• Supervise, train, guide and support the culinary staff.
• Enforce and monitor comprehensive food safety, sanitation, hygiene protocols, and HACCP standards to ensure compliance with local regulations and luxury hospitality benchmarks.
• Oversee banquet, private dining, and special event culinary execution, ensuring seamless delivery of bespoke menus and exceptional service for high-profile functions.
• Stay abreast of emerging culinary trends, techniques, and ingredient innovations through industry research, tastings, and professional development.
• Engage with guests when appropriate, including menu tastings, special requests, and feedback sessions to personalize experiences and build loyalty.
• Prepare and present regular reports on kitchen performance, food costs, menu profitability, and team development to senior management.
• Other duties may be assigned based on business needs.

Required qualifications and experience

• Minimum 5-6 years’ Sous Chef experience in Luxury Hospitality kitchen environment required.
• Culinary degree from a recognized institution or equivalent will be essential.
• Excellent knowledge of Microsoft office required.
• Thorough understanding of food safety regulations, sanitation best practices, and HACCP principles required.
• Preferred: Experience with high-end ingredient sourcing, sustainability practices, and collaboration in multi-outlet hotel environments.
• In-depth knowledge of advanced culinary techniques, global cuisines, pastry, wine pairings, and modern presentation styles will be essential.
• Proficiency in cost control, budgeting, inventory management, and P&L understanding.
• Strong leadership, motivational, communication, and interpersonal skills with the ability to inspire and manage diverse, high-performing teams in a fast-paced environment.
• Flexibility to work a variety of shifts including early mornings, late evenings/nights, weekends and public holidays required.

Pay rate: C.I $48,000-$55,000 per annum Benefits will include Health Insurance, Pension, Vacation & other benefits as required by Cayman Islands Laws.