Sous Chef - Temp Seasonal
On-siteCharlotte Amalie, Saint Thomas Island, U.S. Virgin Islands
Job Summary
Communicate daily with the Executive Chef regarding planning, staffing, and internal procedures. Complete daily food requisitions, finalize daily specials, and assist in hiring, training, and coaching the team. Play an integral role in menu development, manage inventory, maintain a clean and organized kitchen, and ensure all dishes are prepared to perfection. This role requires strong leadership, excellent communication, and a keen attention to detail. Candidates must possess at least two years of experience in a high-volume kitchen, preferably in a hotel or resort setting, along with knowledge of various culinary techniques and cuisines. Understanding of food safety and sanitation guidelines is essential.
Required Qualifications
- Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
- Knowledge of a variety of culinary techniques and cuisines
- Strong leadership skills with the ability to motivate and inspire a team
- Excellent communication skills, both verbal and written
- Ability to manage inventory, including ordering and receiving products
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Understanding of food safety and sanitation guidelines and regulations
- Pre-employment drug test
- Background check
Desired Qualifications
- College degree or certification in culinary field/hospitality field preferred
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