Sous Chef

Job Description

Job Description

Overview:

Bolongo Bay Beach Resort is located on the serene island of St. Thomas in the United States Virgin Islands and is a family-owned and managed beach resort nestled in a beautiful sandy bay along the Caribbean Sea. Known for our famous all-inclusive package, friendly hospitality, exciting experiences and one-of-a-kind guest amenities, there’s no better place to see life in the Virgin Islands than at Bolongo Bay. Our small, fun, lively and personable atmosphere allows us to offer guest and employee experience that is unlike any other big all-inclusive resort and it’s what makes us so unique and popular to this day. We are currently the only all-inclusive resort in the U.S. Virgin Islands. 

Position Summary:

The Sous Chef assists the Executive Chef in overseeing all kitchen operations, ensuring that meals are prepared to the highest quality and presentation standards. This role includes supervising kitchen staff, managing food preparation, and maintaining a clean, safe, and efficient work environment. The Sous Chef helps develop menus, coordinates special events, and ensures a memorable dining experience for resort guests.

• Prepare and cook high-quality meals in accordance with resort standards and guest preferences.
• Assist in menu planning, including daily specials and seasonal offerings.
• Ensure consistency in taste, portioning, and presentation of all dishes.
• Oversee the preparation of meals for special functions and events.
• Supervise, train, and mentor kitchen staff to maintain high performance and morale.
• Delegate tasks effectively and ensure timely execution during service.
• Support the Executive Chef in maintaining staffing schedules and labor cost control.
• Assist in ordering, receiving, and storing food and kitchen supplies
• Monitor stock levels to minimize waste and control food costs.
• Ensure proper rotation and labeling of all food items
• Maintain cleanliness and organization in all kitchen areas.
• Enforce compliance with health, safety, and sanitation regulations.
• Conduct regular checks to ensure kitchen equipment is in good working condition.
• Work closely with the restaurant team to ensure smooth coordination between kitchen and service staff.
• Communicate effectively with management regarding kitchen operations, challenges, and improvements.
• Able to work all shifts in both restaurants. 

Education & Experience:

• Minimum 3 years of culinary experience, with at least 1 year in a supervisory or leadership role.
• Experience in resort, hotel, or fine dining kitchen preferred.
• Culinary school diploma or equivalent professional training a plus.
• Knowledge of international and local cuisine.

Skills & Abilities:

• Strong cooking and presentation skills.
• Ability to manage a fast-paced kitchen environment.
• Excellent leadership and team-building skills.
• Creative approach to menu development and problem-solving.
• Physical stamina to stand for long periods and handle kitchen demands.