Junior Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Junior Sous Chef supports the Sous Chef and Executive Chef in supervising daily kitchen operations, food preparation, service, and kitchen staff. Requirements typically include professional culinary training, several years of experience in a hotel, resort, or high-volume restaurant kitchen, strong knowledge of food safety and sanitation standards, and the ability to lead a team during busy service periods. The successful candidate is expected to maintain consistent food quality, follow recipes and portion controls, assist with menu preparation, monitor stock, reduce waste, and ensure a clean, organized workplace. Flexibility for shifts, weekends, and public holidays is essential. International candidates may also need to meet Cayman Islands work-permit requirements.

About the employer

Grand Cayman Marriott Beach Resort is a full-service beachfront resort located on Seven Mile Beach in Grand Cayman, Cayman Islands. The resort forms part of the Marriott International portfolio and serves leisure travelers, families, business guests, and events. Its operations typically include guest rooms and suites, restaurants and bars, banquet facilities, recreation, wellness services, and guest activities. As an international hospitality employer, the resort generally follows established Marriott service, safety, training, and operational standards. Culinary team members work in a fast-paced environment serving resort guests, restaurant customers, and private functions. The property offers exposure to international hospitality practices and a multicultural workplace, while the island location provides a distinctive Caribbean lifestyle. Benefits and staff support vary by position and should be confirmed directly with the employer.