Jr Sous Chef

The Brasserie is an award-winning fine dining restaurant in Grand Cayman, known for its farm-to-table cuisine. Adjacent to the restaurant are a bistro-style market, coffee shop, juice bar, and open-air BBQ grill.

We are seeking an experienced candidate to join our diverse and expanding team in the following position:

JR Sous Chef

The Junior Sous Chef assists the Head Chef and Sous Chef in the daily operation of the kitchen, ensuring the consistent preparation and presentation of high-quality food. This role involves supporting the supervision of kitchen staff, assisting with food preparation, and helping to maintain efficient kitchen operations.

Responsibilities include, but are not limited to:

Preparation and production of all Brasserie meals, food quality and presentation

Compliance with all safety and sanitation standards and regulations, team member productivity and performance

Implementation of policies and procedures, cost controls and overall profitability

Create and implement menu selections based on current food trends and regional tastes in partnership with the Sous Chef and Head Chef as needed

Ensure compliance with local and company laws, health & safety, sanitation awareness standards

Assist in monitoring and developing team member performance

Provide supervision, conduct coaching and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward.

Answer, report, and follow executive and sous chef’s instructions

Show a willingness to learn

To manage your station on fine dining line production

To assist in the preparation of fine dining food and menu items for The Brasserie and Market

Uphold the company’s importance on cleanliness

Maintain an immaculate kitchen, storage areas, personal presentation, and uniforms

Great attitude with “can do” approach to instructions and work

Be well organized and able to effectively manage workspace

Be energetic, enthusiastic, and able to work under pressure

Be able to work cohesively with multicultural co-workers

Stock inventory appropriately

To serve market customers in a pleasant and professional manner

To be knowledgeable about all menu items and daily specials

Other related duties may be assigned to you from time to time.

The successful candidate will:

Be a culinary school graduate.

Have a minimum of 3 years’ international work experience in a similar environment.

Be familiar with best practices in the industry.

Possess an understanding of various cooking methods, ingredients, equipment, and procedures.

Be well organized and able to effectively manage their workspace.

Have excellent time management skills and the ability to prioritize tasks.

Be energetic, enthusiastic, and able to work under pressure.

Be proficient in Microsoft Office, POS, and restaurant management software.