Sous Chef – Private Caribbean Island Reports To: Head Chef Salary: £43,000 Per Annum Work Location: In person About the role Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and island lifestyle. The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting, with a strong focus on quality, consistency, and guest experience. Key Responsibilities Leadership & Kitchen Operations Support the Head Chef in the day-to-day running of all kitchen operations. Work hands-on across all sections, including cooking and preparation. Oversee service across multiple outlets and high-volume periods. Manage and support a kitchen brigade of 20–25 staff. Lead by example in a busy, multi-service resort environment. Multi-Outlet Service Delivery Oversee and support operations across: * Fine dining evening restaurant * Beach café * Weekly themed events Service volumes: * Lunch: 40–60 covers during low season * Lunch: 80–90 covers during peak season Menu Development & Creativity * Assist with menu creation and development across all outlets. * Contribute creative ideas for dishes and event menus. * Ensure consistency in food quality, presentation, and standards. Operational Excellence * Maintain high standards of food hygiene, safety, and compliance. * Support stock control, ordering, and waste management. * Ensure efficient kitchen organisation and service flow. * Assist with cost control and operational efficiency. Cultural Adaptability & Team Integration * Work effectively within a diverse, multicultural team environment. * Adapt to island life and different working practices. * Support a positive, respectful, and collaborative kitchen culture. Requirements * Proven experience as a Sous Chef or strong Junior Sous Chef within a hotel or resort environment (essential). * Strong hands-on leadership and communication skills. * Experience across multi-outlet or high-volume operations. * Creative approach to food and menu development. * Ability to perform under pressure in a fast-paced environment. * Willingness to relocate and embrace a different culture and lifestyle. * Full driving licence essential for island transport. * Successful completion of a full DBS check is required, with no prior convictions. * Candidates must be able to provide the necessary documentation to support the required background checks. Working Pattern 6 days over 7 working week. One full day off plus an additional flexible half day off per week. Package & Benefits Fully furnished accommodation, including utilities. Island vehicle provided. International private medical insurance. Two international return flights per year (UK or USA). Meals provided on duty. 4 weeks annual leave. 2-year renewable contract. Discounted or free food. Gym membership. Work Location: In person