Sous Chef – Luxury Resort Kitchen

About the role

The Sous Chef will support the Executive Sous Chef and Executive Chef in delivering high‑quality, consistent culinary experiences across multiple outlets at Fairmont Southampton, Bermuda’s largest resort.

Key responsibilities

• Assist in daily kitchen operations and independently oversee assigned outlets, ensuring timely and efficient food production.
• Maintain food quality, consistency, creativity, and presentation while adhering to brand and LQA standards.
• Contribute to menu development, testing new recipes and incorporating guest feedback and trends.
• Train, mentor and supervise culinary team members, fostering a respectful and inclusive culture.
• Monitor food cost, labour productivity, inventory levels and waste, using kitchen systems for accurate reporting.

Required profile

• Minimum 5 + years progressive culinary experience in a high‑volume, luxury hotel or resort environment.
• Formal culinary training (Red Seal, Journeyman papers or equivalent) and experience supervising kitchen staff.
• Strong understanding of kitchen operations, cost control and food safety standards.
• Excellent leadership, communication and ability to work under pressure.

Required skills

• Food safety certification (HACCP or equivalent).
• Proficiency with MS Office applications for reporting and inventory management.