Food & Beverage Hospitality-Tourism

Sous Chef

Lead daily kitchen operations, elevate culinary standards, and deliver exceptional beachfront dining experiences.
Aruba Fulltime Associate's degree

About this job

Take the next step in your culinary career as a Sous Chef at a premier beachfront dining destination. Lead a talented kitchen team, deliver exceptional dining experiences, and bring creativity, passion, and excellence to a vibrant, upscale hospitality environment.
  • Lead and participate in daily kitchen operations, ensuring high standards of food quality, consistency, presentation, and efficiency.
  • Oversee food preparation, service execution, and special events while maintaining compliance with company standards, food safety regulations, and operational procedures.
  • Support the development of seasonal menus, chef specials, promotional offerings, and innovative culinary concepts aligned with the brand.
  • Coach, train, and develop culinary team members, fostering a positive, high-performing, and guest-focused work environment.
  • Conduct daily team briefings, monitor kitchen performance, and ensure adherence to recipes, presentation standards, and operational guidelines.
  • Maintain proper inventory levels, food storage, sanitation, and stock rotation while ensuring a clean, safe, and organized kitchen environment.
  • Assist in managing food costs, waste control, purchasing, inventory counts, and other initiatives that support departmental profitability and operational efficiency.
  • Collaborate closely with restaurant, banquet, bar, stewarding, and events teams to deliver seamless operations and exceptional guest experiences.
  • Respond professionally to guest feedback, dietary requests, and service recovery opportunities to ensure guest satisfaction.
  • Support VIP events, media activations, special functions, and community engagements.
  • Associate Degree in Culinary Arts or a related field.
  • Valid Food Safety & Sanitation certification, Health Certificate (Green Card), HACCP, and ServSafe certifications.
  • Minimum of 5 years of experience in a Sous Chef or similar culinary leadership role.
  • Strong leadership, communication, and interpersonal skills with the ability to motivate and develop culinary teams.
  • Proven experience managing high-volume à la carte operations within a luxury, upscale, or premium casual dining environment.
  • Excellent organizational, planning, and time management skills.
  • Ability to perform effectively under pressure while maintaining exceptional food quality and service standards.
  • Creative and innovative mindset with a passion for culinary excellence, menu development, and guest experience.
  • Proficient in Microsoft Office Suite and hospitality systems such as BirchStreet, PayClock, HotSOS, menu engineering, and inventory management software.

Is this role a good fit for you?

  • Proven leadership experience in high-volume, upscale or resort kitchen environments
  • Strong expertise in food safety, inventory management, cost control & menu development
  • Passion for coaching culinary talent, team briefings & maintaining high presentation standards
  • Collaborative mindset to seamlessly partner with F&B, banquet, and events teams
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Sous Chef

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