Executive Sous Chef: Lead Culinary Innovation & Ops

Fairmont Hotels And Resorts; Southampton; On-site; GBP 59,000 - 89,000; Full time

Benefits offered by this job

Health insurance

Travel discounts

Staff lodging discounts

Career growth

Job summary

Fairmont Southampton in Bermuda seeks an Executive Sous Chef, second-in-command of culinary operations. You will support the Executive Chef in menu development, training, and ensuring exceptional quality across all kitchens.

You will lead high-volume service, manage budgets, inventory, and food cost controls, and ensure HACCP compliance and allergen management. This role requires 8+ years of leadership, a culinary degree, and outstanding English communication.

Qualifications

• Minimum 8+ years of progressive culinary leadership experience, ideally within luxury hotels, resorts, or fine-dining environments.
• Proven experience managing high-volume and multi-outlet culinary operations.
• Experience leading banquets, large-scale events, and multi-venue resort operations is an advantage.
• Bachelor's degree in Culinary Arts or related field, or equivalent professional certification/experience.

Responsibilities

• Assist and support the Executive Chef in daily operations across all kitchens and stewarding.
• Oversee kitchen operations and ensure flawless service delivery.
• Ensure food quality, presentation, consistency, and creativity across outlets.
• Maintain brand standards, health & safety compliance, and allergen management.
• Lead recruitment, training, coaching, and talent development.
• Manage budgets, costs, inventory, and forecasting.
• Ensure HACCP compliance and safety documentation.

Skills

Culinary leadership

Menu development

Budgeting & cost control

Food safety & HACCP

Team development

Guest relations

English fluency

Education

Bachelor's degree in Culinary Arts

Job description

Fairmont Southampton in Bermuda seeks an Executive Sous Chef, second-in-command of culinary operations. You will support the Executive Chef in menu development, training, and ensuring exceptional quality across all kitchens.

You will lead high-volume service, manage budgets, inventory, and food cost controls, and ensure HACCP compliance and allergen management. This role requires 8+ years of leadership, a culinary degree, and outstanding English communication.