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.