Senior Sous Chef – Luxury Bar & Grill / Western Cuisine Restaurant at a luxury hotel in the Bahamas
We are seeking an accomplished and highly driven Senior Sous Chef to join the culinary leadership team of a prestigious luxury hotel and resort recognized internationally for its elevated dining experiences, vibrant Bar & Grill concept, and exceptional guest service standards.
This role is designed for a culinary professional with a proven background in high-volume premium dining environments, ideally gained within Celebrity Chef restaurants, Michelin-starred establishments, internationally recognized luxury hotels, or award-winning fine dining operations. The successful candidate will possess refined culinary expertise in modern Western cuisine, strong operational leadership, and the ability to execute consistently at the highest level within a fast-paced, luxury hospitality setting.
The Senior Sous Chef will support the Executive Chef in leading all back-of-house culinary operations while ensuring excellence in food quality, consistency, team leadership, sanitation, profitability, and guest satisfaction.
Key Responsibilities
- Oversee daily kitchen operations across the Bar & Grill and Western cuisine outlets, ensuring seamless execution during high-volume service periods.
- Maintain exceptional culinary standards with a strong focus on presentation, flavor profiles, consistency, and premium ingredient utilization.
- Lead, motivate, and mentor kitchen brigades while fostering a culture of professionalism, accountability, and continuous improvement.
- Collaborate with the Executive Chef on menu development, seasonal offerings, signature dishes, and innovative culinary concepts aligned with luxury hospitality standards.
- Ensure all dishes are executed according to established recipes, specifications, and plating standards.
- Monitor and manage service flow to maintain efficiency and excellence during peak operating periods.
- Uphold strict compliance with food safety, HACCP, sanitation, and occupational health & safety standards.
Candidate Profile
- Minimum 5–8 years of progressive culinary leadership experience in luxury hotels, upscale restaurants, or internationally recognized dining establishments.
- Previous experience as a Senior Sous Chef or Sous Chef within:
- Michelin-starred restaurants
- Celebrity Chef concepts
- Luxury hotel brands
- High-volume fine dining or premium Bar & Grill operations
- Extensive expertise in Western cuisine, premium grilling techniques, steakhouse operations, and contemporary culinary trends.
- Strong background managing high-volume service without compromising quality or presentation standards.
- Exceptional leadership, communication, and organizational skills.
- Proven ability to lead multicultural kitchen brigades in demanding service environments.
- Solid understanding of financial controls, food costing, inventory management, and labor planning.
- Culinary degree, diploma, or recognized professional culinary certification preferred.
- Food Safety & HACCP certification required.
Compensation: Salary plus company benefits.
Please forward your resume in English to [email protected].
Regards,
Brian
Brian Renard, Executive Director of Recruitment
RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS
601 – 121 Richmond Street West
Toronto, ON Canada M5H 2K1
Tel.: 416-364-8325, ext. 226
Email: [email protected]
Websites: www.renardinternational.com www.renardnewsletter.com
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