About this role
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:
Senior Sous Chef
1 Vacancy
As a Senior Sous Chef, you will be a results-driven culinary professional with a strong focus on operational excellence, food quality, menu development, and team leadership within a high-volume, upscale dining environment.
You will support the Head Chef in overseeing daily kitchen operations, ensuring consistent execution of exceptional dishes, maintaining food safety and sanitation standards, and delivering outstanding guest dining experiences that align with The Brasserie's reputation for excellence.
Duties and responsibilities may include, but are not limited to:
• Report to the immediate supervisor
• Assist with the establishment and enforcement of The Brasserie policies
• Work closely with other team members and other departments to ensure department-specific procedures, tasks, and goals are met consistently and positively
• Support the concept development and overall operating plan establishment for all food areas
• Assist with driving the menu and recipe development through the venue
• Responsible for ensuring consistent food quality in presentation and production
• Follow and enforce policies associated with the safe service of all foods
• Assist in the training and development of BOH staff
• Assist in scheduling BOH staff
• Ensure the BOH team has the tools needed to complete their work
• Ensure consistent execution of all menus and recipes, training, and accountability of the culinary team in execution
• Responsible for enforcing, executing, and maintaining all safety, security, and sanitation standards throughout the venue
• Conduct routine staff meetings to discuss procedures, problems, policy changes, daily & event activity, and any other department-specific items.
• Ensure that daily walkthroughs are conducted throughout the venue with consideration to sanitation, safety, inventory levels, etc.
• Thoroughly and accurately use all selected systems.
• Conduct and oversee the ordering and inventory management aspects of the culinary department in each of their given areas of responsibilities.
• Other responsibilities and tasks as deemed appropriate by the Head Chef/Manager.
• Oversees and ensures the workstation is clean, sanitized, and immaculate at all times.
• Assist with the preparation of fine dining cuisine and menu items for The Brasserie outlets as instructed by the Head Chef.
• Attend to Market customers in a friendly and professional manner when needed.
• Always maintain a positive “can-do” attitude.
• Be a cohesive, energetic team member.
• Be knowledgeable about all daily specials and menu items.
• Ensure that line stations are set up for service and always maintain cleanliness.
• Ensure that recipes are followed.
• Rotate between Market, Restaurant, Caboose, Juiced and KPMG
• Ensure back areas and appliances are well maintained and always cleaned (fridge, coolers etc.).
• Ensure all merchandise has been ordered by the end of the day.
• Other related duties that may be assigned to you from time to time.
Applicant must have:
• Culinary School Diploma, Associate Degree in Culinary Arts, or equivalent professional culinary qualification.
• Minimum 5 to 8 years of progressive culinary experience in a fine dining, upscale restaurant, luxury resort, or high-volume kitchen.
• Minimum 3 years of supervisory experience in a Sous Chef or Senior Sous Chef capacity.
• Valid Food Safety Certification.
• Strong knowledge of food preparation techniques, menu planning, inventory control, and kitchen operations.
• Thorough understanding of food safety, sanitation, HACCP standards, and workplace health and safety regulations.
• Experience training, mentoring, and supervising culinary team members.
• Proficiency in cost control, waste management, purchasing, and inventory management.
• Strong understanding of modern culinary trends, seasonal menu development, and quality standards.
• Excellent communication, leadership, organizational, and time management skills.
• Ability to work efficiently in a fast-paced, high-volume environment while maintaining exceptional food quality and presentation.
• Fluency in spoken and written English.
• Ability to work flexible schedules, including early mornings, evenings, weekends, split shifts, and public holidays.
• Physical capability to stand for extended periods and lift up to 50 lbs.
$2000- $2500