Island Luxury Sous Chef - Lead Gourmet, Multi-Outlet

Redmore Recruitment limited; Greater London; On-site; GBP 37,000 - 50,000; Full time

Benefits offered by this job

Fully furnished accommodation

Island vehicle

International private medical 보험

Two international return flights per 1

Meals provided on duty

4 weeks annual leave

2-year renewable contract

Discounted or free food

Gym membership

Job summary

Redmore Recruitment Limited is seeking an experienced Sous Chef to lead culinary operations on a private Caribbean island. This hands-on role requires strong leadership, menu creativity, and the ability to manage a 20-25 person brigade across multiple outlets.

You will oversee high-volume service, ensure consistency in quality and presentation, and collaborate with the Head Chef to develop menus while embracing island life and guest experiences.

Qualifications

• Proven experience as a Sous Chef or strong Junior Sous Chef in hotel or resort environments.
• Hands-on leadership and clear communication in a busy kitchen.
• Experience across multi-outlet or high-volume operations.
• Creative approach to menus and dish development.
• Able to perform under pressure in a fast-paced setting.

Responsibilities

• Support the Head Chef in day-to-day kitchen operations.
• Work hands-on across all sections including cooking and prep.
• Oversee service across multiple outlets and peak periods.
• Manage and support a kitchen brigade of 20-25 staff.
• Maintain high standards of hygiene, safety and waste management.
• Contribute to cost control and operational efficiency.

Skills

Leadership

Multi-outlet ops

High-volume service

Menu development

Quality & presentation

Relocation willingness

DBS check

Driving licence

Job description

Redmore Recruitment Limited is seeking an experienced Sous Chef to lead culinary operations on a private Caribbean island. This hands-on role requires strong leadership, menu creativity, and the ability to manage a 20-25 person brigade across multiple outlets.

You will oversee high-volume service, ensure consistency in quality and presentation, and collaborate with the Head Chef to develop menus while embracing island life and guest experiences.