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

The Junior Sous Chef will be responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience.

Responsibilities

Assist in the training and coordination of kitchen staff; actively participate in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience; Prepare, cook, and conduct quality checks on soups, stocks, sauces, and outlet dishes; Supervise, train, and assign work to Cooks, Pantry Cooks, and Prep Cooks; Oversee daily prep lists, monitor stock rotation, minimize food waste, and manage inventory to control food costs; Enforce health and safety codes, manage proper sanitation documentation, and ensure flawless kitchen hygiene; Resolve operational issues under the guidance of senior chefs and communicate with guests regarding dietary requirements

Requirements

3–4 years of culinary experience in a high-volume, high-quality professional kitchen, including at least 1 year in a supervisory role; valid Food Handler’s Card required; Mastery of knife skills, kitchen equipment operation, basic culinary math (for recipe scaling), and a strong grasp of food cost management; Ability to solve practical problems, stay calm under pressure in confined spaces, and communicate clearly with guests and teams; Full-time availability to work a flexible schedule including days, nights, weekends, and holidays

Nice to have

Graduate of an accredited culinary school or apprenticeship program; ServSafe certified

Benefits

Robust wage package; excellent benefit plans; professional development; generous bonuses; travel perks; opportunity to grow across a portfolio of 100 hotels and resorts