Executive Sous Chef

At Hotel Indigo, we serve the curious – people who are inspired by new places, new people, and new ideas. With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We're a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.

How We're Different

Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck, and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life's true riches.

Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike. We are looking for bright, confident, and free-spirited people to join our team

What You'll Do

Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and problem resolution; all the while providing fantastic service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• The application of culinary science and food chemistry principles, along with sensory analysis, is crucial in the preparation and presentation of food and beverages.
• Develop and implement budget.
• Innovate with new culinary ingredients.
• Integrate business continuity management into organization's operations.
• Oversee food and beverage hygiene policies, cost and quality controls, high volume production operations, inventory control systems, loss prevention, and site/outlet and equipment maintenance.
• Plan and develop menus for food service establishments.
• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.
• Assist Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining how food should be presented and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Perform all duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavor.
• Ensure compliance with food handling and sanitation standards, as well as all relevant laws and regulations.
• Follow proper handling and right temperature of all food products.
• Operate and maintain all department equipment and report malfunctions.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Oversee and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate behaviors and setting a positive example for guest relations.
• Maintain the productivity level of employees.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Communicate performance expectations in accordance with job descriptions for each position.
• Ensure employees understand expectations, administering property policies fairly and consistently, and providing exceptional customer service.
• Recognize success performance and produce desired results.
• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.
• Interact with guests to obtain feedback on product quality and service levels.
• Handle guest problems and complaints.
• Maintain Culinary Goals.
• Achieve and exceed goals including performance goals, budget goals, team goals, etc.
• Develop specific goals and plans to prioritize, organize, and accomplish your work.
• Utilize the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Train employees in safety procedures.
• Manage and Conduct Human Resource Activities.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Bring issues to the attention of the department manager and People and Culture as necessary.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Attend and participate in all pertinent meetings.
• Manage food inventory, food costs, operating costs, labor costs.
• Assist in budgeting process and forecasting of business volumes.

What You Bring

• Minimum of 5-7 years of previous Sous Chef experience in a high-volume, full-service restaurant or Luxury Hotel and Resort.
• 2 or 4 year degree in Culinary Arts or Hospitality Management.
• Pre-opening experience.
• Overall understanding of planning/development, mentorship, coaching, property ambassador.
• Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding.
• Thorough background in banquets, fine dining, and line cooking.
• Food and Beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Understanding of Restaurant, Bar/Lounge, and Banquet and catering operational procedures.
• Strong Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of most hotel operations as they affect kitchen and related areas.
• Ability to effectively manage labor productivity.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Advanced computer skills with MS Office applications.
• Innovative, detail-oriented, and quality conscious.
• Displays the ability to recognize, influence, and follow food-service trends in preparation and presentation.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

The salary range for this role is $95,000 to $115,000 per annum. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including vacation, medical/dental/vision insurance, pension, free meal at our cafeteria, and many other benefits to eligible employees.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities, and genders.

Be Yourself. Lead Yourself. Make it Count.