Sous Chef

COREcruitment Ltd; Town of Florida (NY); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Housing provided for 2 months

Relocation support up to $1,500 USD

Company cellphone

Visa/labour permit assistance

Job summary

COREcruitment Ltd is seeking an experienced Sous Chef for a well-established beachfront resort in St. Maarten. The role involves overseeing daily kitchen operations, ensuring high standards in food quality, and leading a culinary team. Ideal candidates should have previous Sous Chef experience, particularly in resort-style environments, along with strong knowledge of food safety standards and the ability to lead in fast-paced settings. Benefits include medical insurance, relocation support, and a company cellphone.

Qualifications

• Previous Sous Chef experience within resort, hotel, or high-volume hospitality environments.
• Strong understanding of public health and food safety standards.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations across multiple food and beverage outlets.
• Lead, train, and motivate kitchen teams, fostering a positive and productive working environment.
• Maintain compliance with food safety, sanitation, and public health standards at all times.

Skills

Culinary operations

Team leadership

Food safety standards

Communication skills

Inventory management

Job description

Benefits: Medical insurance under SZV, housing provided for 2 months, relocation support up to $1,500 USD, company cellphone, and visa/labour permit assistance

We are recruiting on behalf of a well-established beachfront resort in St. Maarten seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a culinary professional with a strong background in high-volume resort operations, multi-outlet environments, and elevated guest service standards within hospitality-driven settings.

Key Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations across multiple food and beverage outlets
• Ensure consistency in food quality, presentation, and execution while maintaining established culinary standards
• Lead, train, and motivate kitchen teams, fostering a positive and productive working environment
• Assist with scheduling, inventory management, ordering, and cost control initiatives to support operational performance
• Maintain compliance with food safety, sanitation, and public health standards at all times
• Collaborate closely with front‑of‑house and leadership teams to ensure seamless guest dining experiences
• Support menu execution, recipe consistency, and operational organization across all culinary outlets
• Assist in driving kitchen efficiency while maintaining high standards in quality and guest satisfaction

Ideal Candidate Profile

• Previous Sous Chef experience within resort, hotel, or high-volume hospitality environments
• Multi‑outlet culinary experience is required
• Strong understanding of public health and food safety standards
• Proven ability to lead and develop culinary teams in fast‑paced operational settings
• Strong organizational and communication skills with a hands‑on leadership approach