Executive Sous Chef — Beachfront Culinary Leader

Morningstar Buoy Haus Beach Resort; Charlotte Amalie (United States Virgin Islands); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Morningstar Buoy Haus Beach Resort in St. Thomas, US Virgin Islands, seeks a Task Force Executive Sous Chef to lead our culinary team, oversee kitchen operations, and ensure quality and consistency across menu items while delivering exceptional dining experiences in a beachfront setting.

You will work with a talented team to source fresh ingredients, plan menus, manage costs, and elevate guest experiences through creative cuisine and strong leadership.

Qualifications

• 5+ years cooking experience, with at least 2 years in a leadership role.
• College degree or certification in culinary field/hospitality field preferred.
• Experience in menu planning and development.
• Strong leadership and team‑building skills.
• Excellent communication and organizational skills.
• Ability to manage multiple priorities in a fast‑paced environment.
• Ability to understand financial goals and accomplish them.
• Food/Beverage Service Worker Permit, where applicable.

Responsibilities

• Lead culinary team to deliver exceptional dining experiences.
• Oversee kitchen operations and ensure quality across all menu items.
• Maintain consistency and high standards in food preparation.
• Collaborate with suppliers to source fresh ingredients and control costs.

Skills

Leadership

Menu planning

Communication

Organizational skills

Multi-priority management

Financial goal awareness

Education

Culinary/hospitality degree or certification

Tools

Food/Beverage Service Permit

Job description

Morningstar Buoy Haus Beach Resort in St. Thomas, US Virgin Islands, seeks a Task Force Executive Sous Chef to lead our culinary team, oversee kitchen operations, and ensure quality and consistency across menu items while delivering exceptional dining experiences in a beachfront setting.

You will work with a talented team to source fresh ingredients, plan menus, manage costs, and elevate guest experiences through creative cuisine and strong leadership.