Jr Sous Chef- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality•Jacksonville, FL

3d•KYD 10 - KYD 14•Onsite

About The Position

The talented Jr Sous Chef will support the Resort’s culinary leadership to ensure consistent and high-quality culinary experiences for our guests. The Jr Sous Chef will contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout our luxury kitchen environments.

Requirements

Minimum 3-4 years of culinary experience as Jr Sous Chef in Luxury Resort Kitchen environments.
Culinary Degree or Diploma required.
Must demonstrate knife skills and ability to operate kitchen equipment effectively.
Solid understanding of the fundamentals of food preparation required.
Knowledge of accepted sanitation standards and ability to maintain a clean and safe kitchen environment.
Ability to work in confined spaces and maintain composure under pressure.
Basic understanding of food cost management and the ability to implement strategies to reduce food waste.
Must be able to stand for extended hours.
Ability to lift, push, pull or carry up to 50 lbs.
Microsoft Office Proficiency required.
Must be flexible to work early mornings, late evenings, weekends and public holidays.

Nice To Haves

ServSafe and Food Handler’s Certifications preferred.

Responsibilities

Support the preparation and quality control of various cuisines, under the guidance of senior chefs.
Monitor inventory levels of ingredients and supplies and assist in stock rotation to minimize waste.
Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
Perform regular quality checks during food preparation and before service to ensure dishes meet the hotel’s standards.
Provide guidance and support to Line Cooks, fostering a positive work environment.
Ensure adherence to food safety and sanitation standards.
Assist in managing food costs and minimizing waste, under the supervision of senior chefs.
Support the completion of assigned prep lists, ensuring accuracy in food preparation and delivery.
Help maintain the freshness and quality of all products used in the kitchen.
Communicate effectively with team members and supervisors to address needs, requirements, and potential issues.
Assist in resolving any issues that arise during daily operations, ensuring smooth kitchen performance.
Support the training and development of kitchen staff, helping to plan, assign, and direct work under the guidance of senior leadership.
Occasionally interact with guests, when necessary, to ensure satisfaction with the culinary offerings and address specific dietary needs or requests.
Other duties may be assigned as business need demands.