Sous Chef

Company Snapshot

Bucuti & Tara Beach Resort is consistently recognized as one of the world’s leading luxury, adults-only resorts. Our property has earned international acclaim for exceptional service, romance, sustainability, and wellness. We cultivate a forward-thinking, inclusive workplace where passionate associates share a commitment to creating meaningful moments for every guest, proudly maintaining a strictly smoke- and drug-free environment that values equality and continuous improvement.

Position Highlights

Sous Chef. As an energetic and forward-thinking culinary leader, your core purpose is to support the Director of Food & Beverage and Director of Operations in leading the resort’s diverse culinary venues, including Elements Restaurant, SandBar, Tara Lounge, and the Cafeteria. You will combine culinary excellence with hands-on coaching, ensuring every meal reflects our luxury Forbes Travel Guide standards while fostering a culture of innovation, consistency, and exceptional guest satisfaction.

Key Responsibilities

• Lead daily culinary operations across multiple venues, supporting the Director of Food & Beverage and Director of Operations
• Drive menu development, recipe standardization, and seasonal menu planning with a strong focus on culinary creativity
• Cater flawlessly to special dietary requirements, exhibiting a strong understanding of advanced vegan and gluten-free cuisine
• Maintain strict financial control over food costs, labor management, budgeting, and overall operational performance
• Ensure rigorous compliance with HACCP food safety standards, sanitation practices, and quality assurance procedures
• Coach, inspire, and develop the kitchen team to foster a culture of continuous improvement and operational excellence

Requirements, Skills & Traits

Requirements:

A Bachelor’s degree or equivalent qualification in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field is required. Must possess a minimum of 2 years of leadership experience in a luxury 5-star resort, Forbes Recommended/Five-Star property, or an internationally recognized fine dining establishment. All applicants must successfully complete a pre-employment drug screening and may be subject to random testing during employment.

Core Skills:

Fluency in English and Spanish is required. Exceptional knowledge of HACCP, sanitation practices, and food cost control. Proficient in Microsoft Office and restaurant management software, with experience in POS systems, OpenTable, and Optimum Control considered a strong advantage. Certification in nutrition, allergen management, or special dietary requirements is a highly valued asset.

Soft Skills:

A passionate, positive, and solutions-oriented culinary leader who thrives in a dynamic luxury environment. Highly adaptable with exceptional organizational, communication, and problem-solving skills. A creative thinker who leads by example and is eager to contribute new ideas that elevate the resort’s culinary identity while respecting established luxury standards.

Success Metrics

Culinary venues consistently deliver exceptional, high-quality experiences that meet and exceed Forbes luxury service standards. Food costs, labor budgets, and sanitation protocols are meticulously managed and optimized. The kitchen team is motivated, engaged, and actively contributing to a supportive culture of continuous culinary innovation.