Sous Chef.

Role Purpose

This is not a standard Sous Chef role. It is an opportunity for a chef with real craft, presence, and purpose to help shape the next generation of kitchen talent at Mise en Place. If you take pride in great food, strong standards, and bringing out the best in others, this role gives you the platform to do all three.
At Mise en Place, we believe exceptional kitchens are built on more than technical skill. They are built on pride, consistency, curiosity, and a genuine respect for the craft, the ingredients, and the people behind every service. What began as a chef-led vision for doing things properly has grown into a business known for quality, creativity, sustainability, and high standards across every kitchen we operate.

This is a role for a chef who loves the buzz of a busy kitchen but also knows how powerful it is to teach, coach, and lift others. Working closely with the Leadership Team and Executive Chef, you will help turn great standards into everyday habits, raw potential into real confidence, and strong culinary ideas into skills that show up consistently on the plate.
You’ll bring energy, structure, creativity, and calm authority to how culinary knowledge is shared across our teams. From sharpening core techniques to building confidence in diverse kitchens, this role is about making learning practical, inspiring, and properly embedded in the day-to-day rhythm of Mise en Place.

What This Role Contributes
• Raises the baseline of culinary excellence across Mise en Place
• Creates a clear, engaging, and practical training framework
• Ensures learning is not theoretical, but lived on the kitchen floor
• Helps teams work better, smarter, and more consistently
You’ll have real room to shape how training looks, feels, and lands across the business, bringing your own style and ideas while staying closely connected to the company’s values, standards, and long-term vision.
Key Responsibilities; Training Scope & Design
• Build a deep, practical understanding of Mise en Place standards, culture, operations, and kitchen realities
• Partner with the Founder, Executive Chef, and managers to identify skills gaps, development needs, and future requirements
• Design a clear, structured culinary training strategy aligned with company goals and the aspiration to delight
• Conduct ongoing training needs analysis to ensure learning remains relevant and responsive
• Create and present training programs for review and sign off, with clear learning outcomes
• Develop a cohesive training curriculum that blends theory with hands on cooking across core culinary disciplines
Training Delivery
• Design and deliver creative, engaging, and practical training across technical and soft skills
• Cover areas including culinary techniques, international cuisine, food preparation, costing, menu development, leadership, and team effectiveness
• Adapt training to suit diverse cultures, backgrounds, experience levels, and learning styles
• Deliver learning through workshops, demonstrations, one to one coaching, and on the job application
• Consistently reinforce best practice in food safety, hygiene, and kitchen discipline

Continuous Improvement & Research
• Measure training effectiveness through follow ups, audits, and performance reviews
• Provide constructive feedback, coaching, and targeted development plans where required
• Evaluate the return on investment of training initiatives and refine programs accordingly
• Gather and incorporate employee feedback into future training design
• Stay current with culinary trends, industry best practice, and food safety regulations
• Translate external insights into practical learning that strengthens Mise en Place kitchens
Skills, Experience & Attributes
• Proven experience as a chef with responsibility for training, mentoring, or developing others
• Formal culinary qualification (Diploma, Degree, Professional Cookery or Hospitality equivalent)
• Food safety and catering health & safety certification
• Strong understanding of culinary fundamentals, food trends, and kitchen systems
• Experience designing and facilitating both structured and informal learning
• Clear, confident communicator with strong interpersonal skills
• Highly organised, adaptable, and calm under pressure
Personal Attributes
• Curious, creative, and driven by improvement
• Practical problem solver who uses insight and observation to guide decisions
• Comfortable working independently while collaborating closely with leadership
• Able to balance structure with flexibility
• Respected as a leader through consistency, clarity, and professionalism

Physical & Operational Requirements
• Ability to stand for extended periods
• Ability to lift up to 50 lbs
• Comfortable working in fast paced, high temperature kitchen environments
• Flexible to meet operational deadlines

Other Requirements
• Valid Cayman Islands Driver’s License
• Clear Police Clearance
• Salary commensurate with experience