Seasonal Sous Chef

About the role

We are seeking a Seasonal Sous Chef to support our senior culinary team in delivering high‑quality, cost‑effective dishes during peak periods. The role combines hands‑on cooking with leadership, menu development, and strict food‑safety oversight.

Key responsibilities

• Collaborate with Senior Chefs to select quality ingredients, minimize waste, and manage inventory.
• Assist in creating, developing, and implementing seasonal menus.
• Recommend menu price adjustments and determine pricing for unlisted items under senior guidance.
• Schedule kitchen staff based on expected business volume while controlling labor costs.
• Assign detailed duties to team members and ensure consistent food quality, taste, temperature, and presentation.
• Monitor food safety, HACCP compliance, and local regulations; prevent use of contaminated products.
• Work closely with Stewarding to maintain clean, orderly kitchen areas and proper equipment.
• Identify new products that improve quality or reduce cost and propose improvements.
• Inspect and maintain kitchen equipment, reporting any breakage or damage.

Required profile

• Culinary degree or equivalent pedigree.
• Minimum five years of culinary experience in world‑class resorts, hotels, or clubs.
• Prior leadership experience in a high‑end restaurant, resort, or private club.
• Comprehensive knowledge of cookery techniques, food products, and seasonal sourcing.

Required skills

• HACCP and food‑safety management.
• Menu development and pricing.
• Staff scheduling and labor‑cost control.
• Ingredient sourcing and seasonal menu creation.

What we offer

• Opportunity to work in a dynamic, high‑end culinary environment.
• Exposure to seasonal menu innovation and large‑scale operations.