Job Title: Executive Sous Chef – Health & Wellbeing Resort

Salary & Benefits

Up to USD 5,600/month (Gross)
Elgible for Commissions
USD 1,100 Housing Allowance
USD 740 Transportation Allowance
Holidays & Vacation Days
Annual Round Trip Ticket Home
Health & Life Insurance
Dependents Eligible for Visa

Job Overview
The Executive Sous Chef plays a key leadership role in driving all culinary operations within a health and wellbeing-focused resort environment. This position is responsible for maintaining exceptional food quality standards, overseeing daily kitchen operations, managing costs and inventory, and supporting the development and performance of the culinary team. With a strong emphasis on wellness, nutrition, and global cuisine, the role requires hands-on leadership, creativity, and commercial awareness to deliver a consistently high-quality, profitable culinary offering aligned with the resort’s wellbeing philosophy.

Key Responsibilities

Oversee day-to-day kitchen operations, ensuring smooth execution across all outlets while maintaining quality, consistency, and operational efficiency
Lead menu planning, recipe development, and culinary execution with a strong focus on health-conscious, wellness-driven, and nutritious offerings
Ensure strict adherence to food quality standards, portion control, hygiene, and food safety regulations at all times
Manage food cost control, inventory, and budgeting to support profitability without compromising quality
Train, mentor, and supervise kitchen teams, fostering skill development, professionalism, and a culture of continuous improvement
Demonstrate strong expertise in gluten-free, vegan, and special dietary cuisine, catering to diverse guest requirements
Collaborate closely with senior management to enhance the overall culinary concept, guest experience, and financial performance
Promote a positive, structured, and collaborative working environment within the kitchen brigade

Qualifications & Requirements

Culinary degree from an accredited culinary institute
Minimum 7 years’ experience as an Executive Chef in a 4-star all-inclusive resort environment
Proven background in wellness-focused menu development and nutritious cuisine
Strong understanding of food cost control, budgeting, and operational efficiency
Advanced expertise in gluten-free and vegan culinary preparation
Previous Caribbean resort experience preferred

B - Executive Sous Chef