Executive Sous Chef – Luxury Resort

About the role

The Executive Sous Chef is the second‑in‑command of the culinary division at Fairmont Southampton, a luxury resort in Bermuda. This leader supports the Executive Chef in menu development, operational oversight, financial management and ensures the highest quality and presentation of all food offerings across the resort.

Key responsibilities

• Assist the Executive Chef in daily operations of all culinary areas, overseeing kitchens and stewarding.
• Manage kitchen operations in the Executive Chef’s absence, guaranteeing flawless service execution.
• Maintain food quality, presentation, consistency and creativity across all outlets while complying with brand standards and health & safety regulations.
• Support menu development, testing innovative dishes, and documenting standardized recipes, yield tests and plating guides.
• Control costs through inventory management, waste reduction, portion control and budgeting, analysing variances and implementing corrective actions.
• Lead, coach and develop culinary staff, oversee recruitment, onboarding, performance evaluation and execute training programmes, including the Culinary Apprenticeship Programme.

Required profile

• Minimum 8 + years progressive culinary leadership experience, preferably in luxury hotels or fine‑dining environments.
• Proven ability to manage high‑volume, multi‑outlet operations and large‑scale events.
• Strong understanding of HACCP, food safety regulations and health & safety standards.
• Excellent communication skills in English and a collaborative, inclusive mindset.
• Commitment to professionalism, reliability and delivering luxury hospitality experiences.

Required skills

• HACCP compliance
• Budgeting and financial management
• Inventory control and cost analysis
• Menu development and recipe standardisation