Senior Sous Chef – Luxury Bar & Grill / Western Cuisine Restaurant at a luxury hotel in the Bahamas (Miami)
Senior Sous Chef – Luxury Bar & Grill / Western Cuisine Restaurant at a luxury hotel in the BahamasWe 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 ResponsibilitiesOversee 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 ProfileMinimum 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 restaurantsCelebrity Chef conceptsLuxury hotel brandsHigh-volume fine dining or premium Bar & Grill operationsExtensive 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 brian@renardinternational.com.Regards,BrianBrian Renard, Executive Director of RecruitmentRENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS601 – 121 Richmond Street WestToronto, ON Canada M5H 2K1Tel.: 416-364-8325, ext. 226Email: brian@renardinternational.comWebsites: www.renardinternational.com www.renardnewsletter.comRecipient of the 31st Annual Pinnacle Awards: Hotelier Magazine, 2019 Supplier of the Year