Executive Sous Chef

The Pyrmont Curaçao; 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

Set to debut in Q2 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connections and leave lasting impressions. We celebrate individuality and curate every guest's journey with care, authenticity, and purpose.

Every unforgettable experience atThe Pyrmont Curaçao Beach Resortbegins with leaders who live our Leadership Essentials. We believe true leadership shines through curiosity, courage, and authentic connections – qualities that inspire our teams and elevate every guest experience.

Position Summary

The Executive Sous Chef is the second in command of the Culinary team, working hand-in-hand with the Executive Chef to oversee all kitchen operations at The Pyrmont Curaçao Beach Resort. This leader ensures food quality, consistency, and creativity across multiple outlets, while inspiring and developing a large culinary team in line with Marriott’s standards of excellence. With a strong focus on operational efficiency, guest experience, and associate development, the Executive Sous Chef plays a vital role in bringing the soul of The Pyrmont to life through food. Additionally, this role collaborates closely with the Stewarding department to ensure proper sanitation, equipment maintenance, and workflow support for all kitchen operations.

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.

Key Responsibilities

Operational Excellence

• 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.
• Monitor kitchen organization, cleanliness and compliance with food safety and sanitation standards (HACCP and local regulations).
• Conduct regular quality checks on food preparation, portioning, and presentation.
• 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.
• Monitor key operational metrics such as food cost, waste, and productivity, reporting findings to the Executive Chef.

Culinary Creativity & Brand Expression

• Partner with the Executive Chef to create menus that reflect the soul of The Pyrmont.
• Drive innovation in food offerings while maintaining authenticity and quality.
• Lead tastings, presentations, and special events to highlight the resort’s culinary identity.
• Oversee execution of menu concepts by Chef de Cuisines and Sous Chefs across all outlets.
• Ensure food quality exceeds guest expectations at all touchpoints.
• Contribute to seasonal, themed, and special event menus, enhancing guest experience.
• Showcase local ingredients and techniques in a way that tells the culinary story of Curaçao and The Pyrmont.
• Engage with guests and participate in culinary promotions to showcase the resort’s offerings
• Supervise, train, and mentor Chef de Cuisines, Sous Chefs, and line staff.
• Build a high-performance culinary team that embodies passion, professionalism and pride.
• Provide coaching and performance feedback, supporting career progression within the team through cross-training for succession planning.
• Foster an inclusive, respectful, and motivating work environment.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervise and manage employees. Manage all day-to-day operations. Understand employee positions well enough to perform duties in employees' absence.
• Recruit, interview, select, hire, and promote employees in the organization.
• Ensure the team is properly trained in sanitation, equipment handling, and chemical usage.
• Provide the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensure and maintain the productivity level of employees.
• Serve as a role model to demonstrate appropriate behaviors.
• Communicate performance expectations in accordance with job descriptions for each position.
• Review employee satisfaction results to identify and address employee problems or concerns.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Recognize team achievements and foster engagement to maintain motivation and morale.
• Partner with the Executive Chef, F&B leadership, and restaurant managers to deliver integrated dining experiences.
• Engage with guests when appropriate to share culinary stories, explain menu concepts, and personalize experiences.
• Personalize offerings for VIPs, weddings, and special events.
• Work closely with Banquets and Events team to deliver exceptional culinary experiences.
• Analyze guest feedback and take appropriate action where needed to continuously improve culinary offerings and service.
• Manages day-to-day operations, ensures the quality, standards, and meeting the expectations of the customers on a daily basis.
• Coordinate with Chef de Cuisines and Sous Chefs to ensure seamless execution of guest-facing experiences across all outlets.
• Collaborate with Stewarding and kitchen teams to ensure timely preparation and service during high-volume or special events.
• Support promotional and culinary engagement events to enhance guest satisfaction and resort reputation.
• Assist the Executive Chef in budgeting, food cost management, and labor planning.
• Implement systems to reduce waste, optimize efficiency, and maintain profitability.
• Evaluate suppliers, manage purchasing, and ensure quality control in sourcing.
• Support sustainability initiatives aligned with the resort’s vision and value.
• Monitor inventory levels, storage practices, and equipment usage to minimize loss and optimize resources.
• Track key financial metrics (food cost, labor, waste) and report findings to the Executive Chef.
• Collaborate with Sous Chefs and Chef de Cuisines to ensure adherence to portion control and cost standards.
• Recommend process improvements to enhance operational efficiency and cost-effectiveness

Why Join Us?

At The Pyrmont Curaçao Beach Resort, a career is more than a job; it’s an opportunity to create moments that are warm, soulful, and unforgettable. Here, history and modernity meet within the walls of a landmark brought back to life with unique energy. As we build a bold new vision of hospitality, every team member plays a part in shaping experiences that celebrate Curaçao’s heritage while embracing its future. We believe true hospitality comes from genuine connections, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont Curaçao Beach Resort, authenticity inspires, and every encounter leaves a lasting impression. Be part of something inspiring, and truly extraordinary, be part of a legacy in the making.