Executive Sous Chef

Company Overview:

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake.  We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.  

We are seeking an Executive Sous Chef to join our dynamic team in one of our restaurants and play a key role in supporting the Food & Beverage Function within our organisation.  In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The Executive Sous Chef is responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Create an Exceptional Memorable Experience (EME) for each and every guest while interacting on a daily basis.

Main Key Responsibilities:

Reviews the daily activities; check the following:

Housecount

Forecasted covers for each outlet

Catering activity

Purchases

Meetings

Appointments

VIPs/special guest

Establishes the day's priorities and assign production and prep task to staff to execute.

Meets with Sous Chef to review schedules, assignments, anticipated business levels, discuss changes, and other information pertinent to the job performance.

Requisitions the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

Meets with the Chief Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety, and sanitation follow up.

Conducts a frequent walk- through of each Kitchen area and directs respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

Develops new menu items, test, and write recipes.

Assists Marketing and Sales Departments with developing special menus for functions; meet with clients as requested.

Supervises and directs the organization and preparation of food for the Employee Cafeteria.

Required Skills & Qualifications:

Menu preparation analysis and recipe costing.

Computes basic arithmetic.

Knowledge of food cost controls.

Operates, cleans and maintains all equipment required in job functions.

Plans and develops menus and recipes.

Expands and condenses recipes.

Ability to prioritize and organize tasks.

Ability to follow specific directions thoroughly.

Desires to understand guests’ service needs.

Ability to work cohesively with co-workers as part of a team.

Ability to ascertain departmental training needs and provide such training.

Willing to direct performance of staff and follow up with corrections when needed.

Ability to input and access information in the property management system/computers/point of sales system.

Desired Qualities:

Must be in good physical condition.

Must be able to stand for long periods of time.

Endure various physical movements throughout the work areas.

Must be able to walk, lift, stretch, push, and bend.

Deadline for applications: March 20, 2026

Please note that only suitably qualified applicants will be invited to interview.