Close Date: June 5, 2025

Job Title: Junior Sous Chef

Location: Guana Island, British Virgin Islands

Reports to: Head Chef

About Guana Island

Guana Island is a private island paradise nestled in the British Virgin Islands. It is known for its pristine beaches, lush landscapes, and luxurious accommodations. Committed to providing an unparalleled guest experience, the island combines natural beauty with exceptional service and culinary offerings. The island Orchard grows a wide variety of fruits and vegetables, allowing for a unique farm-to-table offering in the region.

Position Overview

The Junior Sous Chef at Guana Island is a crucial role reporting to the Head Chef, responsible for supporting the overall kitchen operations and ensuring the delivery of high-quality, innovative, and memorable dining experiences for guests. The Junior Sous Chef will bring culinary expertise, creativity, and leadership skills to contribute to the island’s reputation for exceptional cuisine. It is a hands-on position, working with the whole kitchen team daily. Support of the Head and Senior Sous Chef will be required to cover leave and days off, assisting where appropriate with food cost, menu planning and coming up with new ideas and recipes. The location of the property and the team size mean that everyone is hands-on, including assisting with unpacking all food deliveries and ensuring that the proper storage is given. The person will be involved in maintaining the highest level of hygiene as per the standards of the BVI Health Department.

Key Responsibilities

    1. Food Service & Menu Development:

• Ensure all food prepared and served follows all guidelines, including menu packs, dish specification sheets, and recipes, and will be produced to the highest standards using the appropriate ingredients.
• Ensure all food requests, intolerances, and allergens will be shared with the team, and that the team follows the safety procedures described in the Allergen SOP.
• Maintain the highest standards of consistency, quality and presentation.
• Support the Head Chef in maintaining strict adherence to health and safety standards in the kitchen.
• Assist in conducting regular quality checks to ensure consistency and excellence in food preparation.
• Contribute creative ideas to enhance menu offerings and maintain seasonally inspired dishes.

   2. Kitchen Management:

• Assist the Head Chef in leading and inspiring the culinary team to uphold high standards of quality and service.
• Run pre-service briefings.
• Ensure that the kitchen is a productive and positive environment that works well with each other and the other departments.
• Foster a collaborative environment within the kitchen team, ensuring effective communication and coordination.
• Facilitate communication between kitchen and front-of-house teams to enhance the overall guest experience.

      3. Procurement & Inventory Management:

• Aid the Head Chef in monitoring stock levels, managing deliveries, and overseeing inventory.
• Ensure all storage areas are well-maintained and organized.
• Carry out monthly stock takes.
• Ensure all wastage and food transfers are recorded.

      4. Safety and Hygiene:

The Junior Sous Chef will work with the Head Chef to ensure the highest level of food hygiene and safety is always maintained. This includes, but isn’t limited to:

• All foods are stored, prepared, cooked and handled in accordance with all food safety policies and laws.
• All team members are following food safety policies and laws. Any team member failing to follow these is disciplined and retrained, with records kept.
• All kitchen areas are kept clean and tidy.
• All cleaning schedules are followed and completed.
• All daily paperwork is completed. Temperatures are recorded, and any issues are noted.
• All Food Allergy procedures are followed, and records are kept.

       5. Team Meals:

The Junior Sous Chef will manage the team meal production kitchen and ensure that all meals are prepared on-time, to specification and to the highest quality. The will include:

• Ensuring the correct number of meals are prepared for breakfast, lunch and dinner.
• Managing the inventory and working with the Head Chef to ensure orders are correctly placed.
• Ensuring the kitchen is kept clean and tidy at all times. All paperwork is completed and is accurate.

KPIs & Targets

• Guest food cost is to be $70 per person/per night.
• Staff food cost is to be $25 per person/per day.
• The average F&B offering is to be 4+ on the guest feedback forms..
• Sales – 4 each of the following sold each month:

1. 1. Castaway (including the evolution as a picnic).
   2. Garden of Eden dinners.
   3. Sunset Cruise Snacks.
   4. Daytime Snack Menu.

Requirements

• At least two years of experience in a similar position, or multiple years as a proven senior chef de partie.
• Experience in luxury resorts and/or hotels.
• Level 3 or equivalent Food Hygiene certification.
• Overseas or Caribbean experience is an advantage.
• Flexible and able to cook in different environments
• Excellent knowledge of food safety, storage, health standards and nutrition
• Versatile in providing different styles of cuisine (i.e. Asian, Italian, etc.)

Behaviours / Skills

• A working chef who is totally hands-on.
• Able to work with and accommodate different cultures.
• Excellent guest contact skills/ socially confident.
• Plans and organises effectively.
• High degree of attention to detail.
• Passion and pride in their work.

Please be advised that this job description is not exhaustive, and additional responsibilities may be assigned as needed to support the dynamic and collaborative environment of Guana Island’s culinary team.

To Apply: Send resumes to smaina@hirebvi.com