Executive Sous Chef - Luxury Caribbean Resort

Executive Sous Chef – Luxury Caribbean Resort

Location: Bahamas

Property Type: International Major Luxury Hotel & Resort

Department: Culinary Operations

Reports To: Executive Chef

An exceptional opportunity exists for an accomplished and highly experienced Executive Sous Chef to join the culinary leadership team of a prestigious luxury resort in the Caribbean. This world-class property is renowned for its elevated hospitality standards, state-of-the-art culinary facilities, diverse international dining concepts, and uncompromising commitment to culinary excellence.

The ideal candidate is a polished and highly disciplined culinary leader with extensive luxury hotel experience, exceptional operational expertise, and a passion for delivering world-class dining experiences across multiple venues. This individual must possess the leadership maturity, culinary sophistication, and operational strength required to support one of the Caribbean’s premier luxury resort destinations.

We are seeking a refined culinary professional with an extensive background in large-scale luxury hotel operations, ideally gained within internationally recognized five-star resorts, Michelin-starred environments, or globally acclaimed fine dining establishments. The successful candidate will bring strong operational leadership, advanced culinary expertise across multiple cuisines, and proven experience managing complex multi-outlet food operations at the highest level.

The Executive Sous Chef will serve as the key operational partner to the Executive Chef, overseeing day-to-day culinary execution across multiple restaurants and outlets while ensuring consistency, innovation, quality, and exceptional guest experiences throughout the resort.

Key Responsibilities:

• Assist the Executive Chef in directing all culinary operations across multiple restaurants, fine dining venues, lounges, banquet operations, and specialty outlets.
• Lead daily kitchen operations in a high-volume luxury environment while maintaining Michelin-star-level quality, presentation, and consistency.
• Ensure seamless coordination and execution across all culinary outlets, maintaining the highest standards of food quality and guest satisfaction.
• Supervise and support Executive Sous Chefs, Sous Chefs, Chef de Parties, and kitchen brigades throughout the property.
• Maintain operational excellence during peak service periods, VIP functions, special events, and large-scale banquets.
• Support menu development and culinary innovation across international and world cuisine concepts.
• Uphold elevated standards in flavor profiles, plating presentation, ingredient sourcing, and modern culinary techniques.
• Ensure all culinary offerings align with the luxury positioning and reputation of the resort.
• Collaborate with outlet chefs to drive creativity, consistency, and continuous improvement throughout all dining experiences.
• Mentor, coach, and develop culinary teams to achieve exceptional performance and professional growth.
• Foster a disciplined, respectful, and high-performing kitchen culture focused on excellence and accountability.
• Participate in recruitment, succession planning, training, and performance evaluations for culinary staff.
• Promote strong communication and collaboration between culinary, stewarding, purchasing, and front-of-house teams.
• Ensure strict adherence to all HACCP, sanitation, food safety, and occupational health standards throughout the property.
• Conduct regular inspections to maintain cleanliness, organization, and operational readiness in all kitchen areas.
• Assist in managing food costs, labor costs, inventory control, and waste reduction initiatives.
• Monitor kitchen productivity and operational efficiencies while maintaining uncompromising quality standards.
• Ensure proper receiving, storage, rotation, and quality control of all food products.

Required Qualifications & Experience:

• Minimum 8–12 years of progressive culinary leadership experience within luxury hotels, international resorts, or globally recognized fine dining establishments.
• Previous experience as an Executive Sous Chef or senior culinary leader within:
• Luxury five-star hotels or resorts
• Multi-restaurant properties
• Michelin-starred or Michelin-quality culinary environments
• High-volume luxury food & beverage operations
• Proven experience overseeing multiple culinary outlets simultaneously within large-scale hotel operations.
• Extensive expertise in international cuisine, fine dining standards, and modern culinary techniques.
• Strong leadership presence with exceptional organizational, communication, and team management skills.
• Demonstrated ability to perform successfully in demanding, fast-paced luxury hospitality environments.
• HACCP Certification required.
• Culinary diploma, degree, or recognized professional culinary certification preferred.
• Experience working within internationally recognized luxury hospitality brands.
• Caribbean or remote island resort experience considered an asset.
• Strong understanding of luxury guest expectations and ultra-premium service standards.
• Ability to inspire and lead large multicultural culinary brigades.

Compensation: Competitive executive compensation package, housing assistance, and expatriate benefits where applicable.

Please forward your resume in English to View email address on click.appcast.io

Regards,

Brian

Brian Renard, Executive Director of Recruitment

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

601 – 121 Richmond Street West

Toronto, ON Canada M5H 2K1

Tel.: View phone number on click.appcast.io

Email: View email address on click.appcast.io

Websites:

Recipient of the 31st Annual Pinnacle Awards: "Hotelier Magazine, 2019 Supplier of the Year"