Executive Sous Chef

Position Overview

Manages all aspects of the Food & Beverage Department, including the culinary operation and the front of house (including bars); keeps food costs in line with hotel standards; manages labor costs for culinary and front-of-house staff; and ensures maximum guest satisfaction through planning, organizing, directing, training, and controlling the kitchen operation and administration.

Oversees the three-meal restaurant operations and bar services and maintains a high level of guest service at all times. This is achieved by ensuring consistent and thoughtful service delivered by the restaurant staff and by the consistency of the food presented. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the restaurant, staff cafeteria, banqueting, and other food facilities, resulting in outstanding guest satisfaction.

Based on our organizational structure, the Executive Sous Chef also has responsibility for the Food & Beverage Department is the person ultimately responsible for all aspects of culinary and Food & Beverage operations, including food preparation, controlling food costs, effectively managing departmental labor costs, and enforcing all government and industry-mandated food safety and sanitation policies and procedures, as well as managing all aspects of the front of house of the Food & Beverage Department to ensure that guests' expectations are met.

Essential Duties & Responsibilities

• Supervises the day-to-day functions of all Kitchen and Food & Beverage Department employees (Jr. Sous Chef, Head Cook, cooks, on-callers, and utility workers), facilities, and costs, and contributes to maximizing the overall Food & Beverage departmental profit.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs; and monitors actual financial results, taking corrective action as necessary to help ensure that financial goals are met.
  
• Plans monthly Food and Beverage staff meetings.
• Consults with the General Manager and Sales Director about food production aspects of special events being planned.
• Plans menus for Comfort Staffing dining and ensures that associate (staff) meals are of a consistently high standard.
• Plans menus for the daily lunch and dinner specials at Crusoe's Restaurant.
• Schedules and coordinates the work of cooks and other kitchen employees to ensure that food preparation is economical and correct and within budgeted labor cost goals.
• Ensures that weekly work schedules and annual leave planners are administered and filed correctly.
• Provides guidance and direction to subordinates, including setting performance standards, monitoring performance, and counseling, to ensure all employees are treated respectfully and fairly.
• Approves the requisitions of products and other necessary food supplies.
• Ensures that food stock levels within the culinary department are sufficient in quantity and quality in relation to the hotel occupancy and function forecasts.
• Checks inventory and ensures all requisitions are submitted by Friday.
• If any requisitioned items are not received, immediately notifies the Accounts Department (Assistant Accounts Manager/Assistant Financial Controller).
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Develops a detailed cleaning program for all kitchen and bar areas, including deep cleaning, identifying trends, and implementing procedures for improvement.
• Establishes controls to minimize food wastage and theft; a wastage form must be completed daily.
• Safeguards all food preparation employees by implementing training to increase their knowledge of safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help ensure consistently high quality and minimize food costs; exercises portion control for all items served; and assists in establishing menu selling prices and menu costing.
• Arranges for maintenance and repair of equipment and other services.
• Ensures that all food items are prepared according to standard recipes, while maintaining portion control and minimizing wastage.
• Gives prepared plates the “final touch.”
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Expedites and ensures that all orders are filled and sent out of the kitchen properly and in a timely manner.
• Ensures that food is rotated properly for specials and staff meals.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensures that all chefs, cooks, and front-of-house employees are always in clean, tidy uniforms, properly wearing masks, gloves, and hair nets, and are always presentable to be in guests' view.
• Evaluates food products to ensure that quality standards are consistently attained.
• Interacts with the culinary team to ensure that food production consistently exceeds the expectations of owners, guests, and staff.
• In conjunction with the supervision team, assists in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to ensure that quality, price, and related goods are consistently met.
• Ensures there is a regular daily routine to check the freshness of all perishable items in the cooler and freezer located in the storeroom, and forwards a report on Mondays, Thursdays, and Saturdays to Purchasing, Accounts, and the AGM.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures; and develops specific goals and plans to prioritize, organize, and accomplish the work.
• Ensures that all culinary operations manuals are prepared and updated.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that all team members in the department receive complete familiarization, onboarding, and training for their positions when hired.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Schedules a weekly meeting with Accounts, Stores, and Room Purchasing to discuss any concerns or highlight any special orders for upcoming events and functions.
• Always supports safe work habits and a safe working environment.
• Demonstrates excellent team management skills, including scheduling, resolving conflict, coaching and developing others, promoting teamwork, performance management, and enforcing policies and procedures.

Qualifications

• Culinary Arts degree or diploma from an accredited culinary institute required; bachelor's degree in Hospitality Management or Culinary Arts preferred.
• ServSafe Food Protection Manager certification (or local equivalent) required.
• HACCP certification required or must be obtained within the first 90 days of employment.
• Valid Food Handler's permit as required by Bahamian health authorities.
• Additional certifications in nutrition, wine/beverage, or kitchen management considered an asset.

Experience

• Minimum of eight (8) years of progressive culinary experience, with at least five (5) years in an Executive Sous Chef, or senior kitchen leadership role in a full-service hotel, resort, or high-volume restaurant.
• Demonstrated experience managing both back-of-house (culinary) and front-of-house (F&B service) operations.
• Proven track record in menu development, food costing, portion control, and labor management.
• Experience managing P&L, departmental budgets, and inventory controls.
• Experience in Caribbean/tropical cuisine and multi-outlet operations (restaurant, bar, banqueting, staff cafeteria) strongly preferred.
• Experience leading and developing diverse culinary and service teams.

Knowledge, Skills & Abilities

• Expert knowledge of food safety, sanitation, and HACCP standards.
• Strong financial acumen, including budgeting, forecasting, cost control, and P&L management.
• Creative menu development and plate presentation skills.
• Working knowledge of wine, spirits, and beverage pairing.
• Strong leadership, coaching, and team-building skills.
• Excellent verbal and written communication skills in English.
• Proficient in Microsoft Office (Word, Excel, Outlook), POS systems, and inventory/costing software.
• Ability to work calmly and effectively under pressure in a fast-paced environment.
• Strong organizational and time-management skills, with the ability to multitask and prioritize.
• Commitment to delivering exceptional guest experiences and upholding brand standards.

Physical Requirements

• Must be able to stand, walk, and move continuously throughout shifts of up to 10–12 hours.
• Must be able to lift, push, pull, and carry up to 50 lbs (23 kg) regularly, with or without assistance.
• Must be able to bend, stoop, kneel, reach overhead, and perform repetitive motions involving the hands, wrists, and arms.
• Must have manual dexterity and hand/eye coordination sufficient to safely use knives, slicers, grinders, and other kitchen tools and equipment.
• Must be able to withstand exposure to hot kitchen environments (ovens, grills, fryers, steam), cold environments (walk-in coolers and freezers), wet floors, and strong food aromas.
• Must have visual acuity (with or without correction) sufficient to evaluate food quality, read recipes and labels, and inspect for cleanliness and safety.
• Must have taste and smell senses sufficient to evaluate food quality, flavor, and freshness.
• Must be able to work in close proximity to open flames, sharp objects, hot surfaces, and slippery floors with full awareness of safety protocols.

Working Conditions

• Hotel is a 24/7 operation; must be available to work flexible shifts, including early mornings, late nights, weekends, and public holidays based on business demands.
• Must be available to work extended hours during peak seasons, special events, and banqueting functions.
• Will work in close proximity to guests and must maintain a professional, courteous demeanor at all times.
• Required to wear and maintain designated chef uniforms, hair restraints, slip-resistant footwear, and all required PPE.
• Must comply with all health, safety, and sanitation regulations at all times.

Disclaimer

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Duties, responsibilities, and activities may change at any time, with or without notice, in accordance with the needs of the business. Employees are required to perform any other job-related duties assigned by their supervisor.

Comfort Suites Paradise Island Bahamas is an equal opportunity employer and is committed to providing a work environment that is free from discrimination and harassment of any kind. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by applicable law.