Sous Chef (2026) at Little Gem Resorts

Cruz Bay, United States Virgin Islands, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Staff scheduling, Inventory management, Food cost control, Menu development, Kitchen management, Training and development, Fine dining, Safety compliance, Vendor negotiation, Quality control, Leadership, Budgeting, Food safety, Operational efficiency

Industry

Hospitality

Description

Overview Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable. Job Objective Provides an extraordinary dining experience to our guests. Promotes a professional, helpful and courteous work environment to all employees. Serves all menu items in accordance to recipes. Produces all food products efficiently and expediently to our guests. Interacts with all guests, employees and purveyors in a professional and hospitable manner. Provides an educational & training experience to all employees. Maintains the kitchen as a showplace. Ensures all kitchen employees are “On Stage”. Development of all staff members, giving opportunity for advancement. Develops positive relationships and strong ties to the community. Protects owner’s investments. Responsibilities Responsibilities & Tasks Ensures Opening and Closing procedures for all positions are followed each shift. Generates costed weekly staff schedules for all kitchen employees. Order and receives all food and food related items. Assist in the receiving of all other products. Leads kitchen meetings with hourly employees. Meet with purveyors and negotiates optimum purchase pricing. Co-ordinates with Manager daily pre-meals. Ensures daily staff meal exceeds employee expectations. Identifies operational opportunities (i.e. cost saving measures, new menu ideas). Ensures all recipes and techniques are adhered to. Completes line check at beginning of each shift with station checklist Ensures daily specials are posted one hour before meal period. Policies and Procedures Ensures all team members fully comply with all aspects of the Little Gem Resorts Handbook at all times. Promotes and executes a safe working environment to reduce the risk of injury and accidents to all employees and guests. Kitchen is cleaned and thoroughly washed after each shift. Works to appropriate staffing levels through budgets and business projections. Follows and maintains that all restaurant par levels and restocking procedures are followed throughout each shift. Ensures that proper security procedures are in place to protect employees, guests and company assets. Ensures that all employees adhere to the company’s uniform standards. Conducts performance reviews for all kitchen employees. Harassment of any type is not to be promoted or tolerated. Fiscal Accountability Controls food and labor costs. Works with all other F&B managers in controlling other expenses through purchase orders. Daily critical inventory are performed. Enforces first in-first out policies. Manages monthly food inventories. Works in conjunction with all managers regarding pricing changes and special items. Manages to the thirty day and ten day forecast sheets, keeping staffing and ordering at appropriate levels. Protect owner’s assets. Qualifications Qualifications Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required. Must be able to stand, walk, lift and bend for long periods of time. Must be a service minded individual with a positive attitude who truly enjoys helping others Successful applicant will pass pre-employment background check and complete the federally mandated I-9 Form. Please note our season is from Mid December - End of July. All employees must be available for the full season.

Responsibilities

The Sous Chef is responsible for overseeing daily kitchen operations, including staff scheduling, inventory management, and ensuring all food products meet quality and recipe standards. They also lead kitchen meetings, manage food and labor costs, and ensure a safe, professional, and clean working environment.