SOUS CHEF (Chef de Cuisine) of BYU (ONE GT, Grand Cayman)

Position Summary: As the SOUS CHEF (Chef de Cuisine) of BYU you will be responsible for leading the culinary vision and daily operations of BYU, a rooftop dining destination that blends island-Asian fusion cuisine with high-energy ambiance and striking design. You will craft innovative, sensory-driven menus, oversee kitchen staff, and ensure flawless execution of dishes that match the restaurants bold identity. Your role includes maintaining the highest standards of quality, safety, and presentation, while collaborating with mixologists, music curators, and the hospitality team to deliver an unforgettable, immersive guest experience.

Core Responsibilities:

• Lead Kitchen Operations: Oversee daily culinary activities across BYU, ensuring smooth and efficient service.
• Menu Development: Create innovative, seasonal, and locally inspired menus in collaboration with the Executive Chef.
• Team Leadership: Assist with Hiring, train, and manage kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
• Kitchen Operations Management Oversee day-to-day culinary operations for BYU, ensuring smooth service and adherence to SOPs. Collaborate closely with FOH management to ensure smooth communication between BOH and FOH. Be involved in overall Planning of Style of service and Steps of Service for Both FOH and BOH.
• Quality Control & Cost Management: Maintain high standards of food quality, presentation, and consistency. Manage ordering, stock rotation, manage inventory, and waste reduction; monitor food and labor costs and work within budget parameters set by the Executive Chef.
• Compliance & Safety: Enforce health, safety, and sanitation regulations in all kitchen areas.
• Vendor Relations: Build and maintain strong relationships with suppliers to ensure quality and sustainability.
• Event Support: Contribute to the planning and execution of special events, tastings, and promotional activities.
• Guest Interaction Engage with guests as needed to receive feedback and enhance the dining experience.
• Innovation & Trends Introduce new techniques, recipes, and plating styles, keeping the offering fresh and competitive.

Knowledge & Skills Minimum & Preferred

• Minimum three (3) years of experience in a senior culinary leadership role, preferably in high-end, concept-driven restaurants.
• Formal culinary education or equivalent professional training.
• Deep understanding of Asian and island-inspired cuisines, with a passion for fusion and innovation.
• Proven ability to lead and inspire diverse kitchen teams in a fast-paced, high-energy environment.
• Strong knowledge of food safety, sanitation standards, and kitchen operations.
• Excellent organizational, communication, and time management skills.
• Experience with cost control, inventory management, and vendor relations.
• Ability to collaborate across departments to deliver a cohesive and immersive guest experience.
• Strong computer skills in Microsoft Suite, Point of Sale systems, Inventory systems, Reservation systems, Efficiency/scheduling systems.
• Required to work extended hours, including weekends, public holidays, and late nights.

Physical Requirements:

• Sit, stand and walk for varying lengths of time.
• Lift approximately fifteen (15) pounds.
• Good communication skills, both written and verbal.
• Focus and maintain attention to multiple tasks in a short time period, and complete work assignments within deadline demands, despite frequent interruptions.
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line tone phone, filing cabinets, photocopiers and other office equipment as needed.

Additional Requirements: This job description is not an exhaustive list of all job functions required for this position. Additional duties may be assigned as needed based on business demands.

**Preference will be given to Caymanians and Permanent Resident Holders (P.R. & RERC Holder)**

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