August 19, 2025

Sous Chef

  A.                          POSITION IDENTIFICATION 
 

Job Title:                    Sous Chef

Department:               Hospitality   

Job Purpose: Under the general direction of the Head Chef or his/her delegate, and within the restaurant policies and procedures, assists in the direction of all aspects of the Food Production and Stewarding operations. Prepares and serves a range of menu items that meet customers’ expectations, whilst supervising junior members of the Kitchen Brigade.

B. Essential Duties and Responsibilities

  • Assumes the duties and responsibilities of the Head Chef in his/her absence.
  • Assists the Head Chef in the management of the day-to-day operation of the Food Production and Stewarding sections and informs the Head Chef of major decisions taken in his/her absence.
  • Controls and analyzes, on an on-going basis, the sales, costs, issuance of food, quality and presentation and the cleanliness of the equipment and kitchen in order to ensure high guest satisfaction.
  • Assists the Head Chef in developing menus.
  • Assists the Head Chef in developing and maintaining updated operations manuals for all Food Production and Stewarding sections.
  • Assists the Head Chef in planning and organizing successful food activities.
  • Conducts daily briefings and other meetings as needed.
  • Assists the Head Chef in maintaining updated and accurate costing of all dishes prepared and sold in the food operation.
  • Controls and analyses on an on-going basis the sales, costs, food issuance quality and presentation of the food, the equipment and kitchen cleanliness and guest satisfaction
  • Assists the Head Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
  • Assists the Head Chef in determining the minimum and maximum stocks of all food, materials and equipment.
  • Provides direction to the Kitchen helpers, including Section Heads, Chef de Parties, Demi Chef de Partie, Commis and Stewards.
  • Prepares in advance food material and equipment needed for the service.
  • Assists the Head Chef in setting standards of all food and equipment purchases.
  • Keeps aware of trends, systems, practices and equipment in Food through site visits
  • Assists Section Heads in performing schedules
  • Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.
  • Performs related duties and other projects as assigned by the management

C.       REPORTING RELATIONSHIP       


Reporting to Head Chef

D.   QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE

  • Education: Hospitality Management Degree or Culinary degree HACCP Certificate
  • Skills: Microsoft Office Tools
  • Experience: At least 4-5 years of related experience in the same position
  • Competencies:
    • Influencing/Persuasiveness
    • Cultural Awareness
    • Customer Service
    • OrientationProblem-Solving/ Decision Making
    • Planning/ Organizing
    • Adaptability/Flexibility
    • Creativity/Innovation
    • Developing others

Salary: Commensurate with qualifications and related job experience

Application Deadline: Please submit your application along with Curriculum Vitae and the names & contact of two professional references.

Applications should be addressed to:

HR & Administrative Manager

Joyau Des Caraibes Ltd

Silk Cotton 1

Ballast Ground, St. George’s

Email: info@jdcgrenada.com