Sous Chef.

Requirements are:
At least 5 years culinary experience in a high-volume kitchen is essential
Must have computer literacy
Proficient in verbal and written communication
Extensive knowledge in preparing Caribbean and International cuisine
Must be able to prepare a wide array of meats, seafood, poultry, vegetables, and chilled food items
Plan and coordinate menus
Plan, create, and prepare desserts
Have knowledge of food portions and temperatures
Preparing sauces and marinades
Prepare and manage food condiments
Food monitoring for spoilage etc.
Oversee inventory levels of ingredients and supplies
Serve food in keeping with the standards of the establishment
Preparing staff lunches
Preparation of monthly food cost control reports
Responsible for upkeep and functionality of own workstation
Use of heavy duty/industrial kitchen equipment
Flexibility to work am/pm shifts, weekends, and public holidays

This job opening is for a full-time experienced Sous Chef and is not suitable for apprenticeship; therefore, applicants who meet the requirements, experience and qualifications below will be considered for an assessment.

Benefits Include:
Base Wages per Week: CI $500.00 to CI $1,200.00 (based on experience)
Scheduled Work Week: 45 Hours
Monthly Food Sales Incentive
Health Insurance + employer contributions
Pension Plan + employer contributions
10 Days Paid Vacation
Staff Meals