Culinary Leader | Executive Sous Chef, Luxury Resort

The Pyrmont Curaçao Beach Resort; Netherlands; Remote; EUR 90,000 - 120,000; Full time

Job summary

The Pyrmont Curaçao Beach Resort is seeking an Executive Sous Chef to join our luxury culinary team. As second in command to the Executive Chef, you will supervise daily operations across multiple outlets, drive menu design, ensure top-tier food quality, and mentor a large kitchen staff in line with Marriott standards.

You will manage food costing, budgeting and inventory, uphold HACCP and sanitation, and collaborate with Stewarding and events teams to deliver memorable guest experiences.

Qualifications

• Degree or certification in Culinary Arts or equivalent professional training.
• Minimum of 7-10 years of progressive culinary experience in a Sous Chef or Executive Sous Chef role in a luxury resort or high-volume upscale environment.
• Proven ability to oversee multi-outlet kitchen operations at scale.
• Strong leadership, organizational, and coaching skills.
• Advanced knowledge of food safety, sanitation, and HACCP standards.
• Creativity and innovation in menu design, with attention to detail and quality.
• Financial acumen in food costing, budgeting, and inventory control.
• Ability to work in a fast-paced, multicultural, and guest-focused environment.
• Flexibility to work evenings and holidays as required.
• Strong communication skills. Proficiency in English, Spanish. Papiamentu preferred.
• Proven ability to develop and mentor a multi-level culinary team.
• Skilled in collaborating with Stewarding to ensure sanitation and equipment readiness.
• Engages with guests and promotes culinary concepts effectively.
• Knowledge of culinary management systems and digital tools.
• Maintains high standards consistent with luxury resort operations.

Responsibilities

• Oversee daily kitchen operations across multiple restaurants, banquets, and in-room dining.
• Support the Executive Chef in menu design, recipe development, and food costing.
• Monitor production, portioning, and plating to ensure brand standards and consistency.
• Maintain compliance with Marriott International’s policies, HACCP, and local food safety regulations.
• Ensure proper use and maintenance of kitchen equipment and facilities.
• Collaborate with the Stewarding department to maintain sanitation, equipment readiness, and efficient back-of-house workflow.
• Coordinate and supervise Chef de Cuisines and Sous Chefs to ensure smooth operations and consistent performance.
• Coach and train culinary staff to continuously uphold quality, efficiency, and consistency.

Skills

Leadership

Menu design

Food safety HACCP

Cost control

Multi-outlet ops

Staff development

Communication

English & Spanish

Education

Culinary Arts degree

Job description

The Pyrmont Curaçao Beach Resort is seeking an Executive Sous Chef to join our luxury culinary team. As second in command to the Executive Chef, you will supervise daily operations across multiple outlets, drive menu design, ensure top-tier food quality, and mentor a large kitchen staff in line with Marriott standards.

You will manage food costing, budgeting and inventory, uphold HACCP and sanitation, and collaborate with Stewarding and events teams to deliver memorable guest experiences.