Caribbean Resort Sous Chef | Lead Kitchen & Menu Innovation

Davidson Hospitality Group; Charlotte Amalie (United States Virgin Islands); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Medical Coverage (Multiple Tiers)

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

The Westin at Frenchman's Reef in St. Thomas is seeking a passionate Sous Chef to lead a busy, hotel kitchen and deliver exceptional dining experiences.

You will collaborate with the culinary team to drive quality, consistency, and innovation across outlets. As a key member of Davidson Hospitality Group, you will work closely with the Executive Chef on planning, staffing, and training, while upholding food safety and menu execution.

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum 2 years in high-volume kitchen, hotel or resort.
• Knowledge of diverse culinary techniques and cuisines.
• Strong leadership to motivate and inspire a team.
• Excellent verbal and written communication skills.
• Ability to manage inventory including ordering and receiving.
• Able to work in fast-paced environment and multitask.
• Understanding of food safety and sanitation regulations.

Responsibilities

• Lead and manage culinary operations to deliver exceptional dining experiences.
• Communicate daily with the Executive Chef for planning, staffing and procedures.
• Complete daily food requisitions and daily specials; assist in hiring, training and coaching the team.
• Contribute to menu development, manage inventory and ensure kitchen cleanliness.
• Ensure all dishes meet quality standards and safety regulations.

Skills

Leadership

Communication

Multitasking

Food safety

Inventory management

Education

Culinary degree

Job description

The Westin at Frenchman's Reef in St. Thomas is seeking a passionate Sous Chef to lead a busy, hotel kitchen and deliver exceptional dining experiences.

You will collaborate with the culinary team to drive quality, consistency, and innovation across outlets. As a key member of Davidson Hospitality Group, you will work closely with the Executive Chef on planning, staffing, and training, while upholding food safety and menu execution.