Executive Sous Chef

About the role

The Executive Sous Chef is the second‑in‑command of the culinary team at Fairmont Southampton, Bermuda’s largest resort. Reporting to the Executive Chef, you will help drive culinary excellence across all dining venues, ensuring every dish meets the brand’s high standards of quality, creativity, and guest satisfaction.

Key responsibilities

• Assist the Executive Chef in daily management of all kitchen and stewarding operations.
• Lead kitchen teams in the Executive Chef’s absence, maintaining flawless service execution.
• Oversee food quality, presentation, consistency, and innovation across all outlets.
• Ensure compliance with brand standards, health & safety regulations, and allergen management protocols.
• Support menu development, culinary training, and financial controls such as cost control and budgeting.
• Address guest feedback and resolve culinary‑related issues promptly.

Required profile

• Proven culinary leadership experience in a luxury hotel or resort environment.
• Strong organizational and communication skills with a focus on teamwork.
• Ability to mentor staff and drive continuous improvement.
• Commitment to upholding the highest standards of food safety and guest service.

Required skills

• Menu development
• Culinary training
• Operational oversight
• Financial management (cost control, budgeting)
• Food safety compliance
• Allergen management

What we offer

• Competitive compensation package.
• Comprehensive benefits and wellness programs.
• Opportunities for professional growth within a global luxury brand.
• A collaborative, inclusive work environment that celebrates diversity.