For a client in Aruba, we’re looking for a Sous Chef.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. The Sous Chef assists the Executive Chef in providing exceptional food quality and presentation.

Responsibilities include:

• Oversee and assist the kitchen staff in all aspects of food production
• Evaluate food products to ensure consistent quality standards
• Provide training and professional development opportunities for all kitchen staff
• Scheduling kitchen staff and ensuring schedules are posted in a timely manner
• Consistently tracking kitchen inventory, preparing, and ordering all items for the restaurant and outlet
• Assisting in maintaining the overall food and labor cost
• Ensuring the opening and closing procedures for kitchen staff are completed
• Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
• Ensuring that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times
• Maintaining food quality and ensuring guest satisfaction
• Assisting in developing control procedures and enforcing them
• Working closely with the Executive Chef on menu development and recipe standardization
• Monitoring equipment maintenance and condition
• Responding accurately and completely to guests and staff via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
• Knowing all health codes and ordinances and ensuring that kitchen complies
• Remaining aware of culinary trends and always seeking to improve

Qualifications

• Culinary school graduate or related training required
• 5+ years of culinary or kitchen experience
• Experience implementing new food concepts and menus
• Experience with creating schedules, labor costing and payroll administration
• Excellent interpersonal and verbal communication skills
• Highly organized with excellent attention to detail