Sous Chef

Company Snapshot

Divi Resorts Aruba is an established collection of beachfront resort properties known for warm Caribbean hospitality and a diverse culinary offering. The resorts provide a structured, high-standard kitchen environment where culinary professionals can focus on quality, teamwork, and building a stable, long-term career.

Position Highlights

Sous Chef. As the Executive Chef’s right hand, your core purpose is to keep the kitchen running to a consistent standard of quality, cost, presentation, and flavor. You will help supervise the culinary team, plan menus and production, control food and payroll costs, and take full oversight of food production and kitchen personnel whenever the Executive Chef is absent.

Key Responsibilities

• Assist the Executive Chef with the supervision of kitchen employees, sanitation and safety, menu planning, and related production activities
• Ensure proper staffing for productivity and high quality standards, while controlling food and payroll costs
• Prepare, or directly supervise the preparation of, a wide variety of soups and sauces according to prescribed recipes
• Assist with inventories, pricing and cost controls, and the requisitioning and issuing of supplies and equipment for food production
• Assume oversight of food production and kitchen personnel in the absence of the Executive Chef
• Keep food costs within budget and consistently maintain standards of quality, cost, presentation, and flavor
• Prepare reports and menu costings, create schedules, and perform administrative duties as assigned
• Resolve day-to-day matters concerning kitchen equipment and food supplies
• Clean and maintain work areas, utensils, and equipment, and recommend maintenance, repair, and upkeep of the main kitchen and its equipment
• Be familiar with the property’s fire and emergency program

Requirements, Skills & Traits

Requirements:

Culinary degree or specialized training from an accredited institution, with at least 3 years of experience in a similar position. Fluency in English, Papiamento, Spanish, and Dutch. Knowledge and implementation of HACCP guidelines. Availability to work weekends, shifts, and overtime as required. Must possess a valid Health Card (Carchi berde). Must hold a Dutch passport or a valid Aruban work permit.

Core Skills:

Kitchen supervision, production planning, and menu planning. Food cost control, inventory management, pricing, and menu costing. HACCP food safety, sanitation, and kitchen safety standards. Staff scheduling, reporting, and kitchen administration.

Soft Skills:

Strong leadership and planning skills. Excellent communication across a multilingual team. A focus on detail, with the ability to solve problems and follow up on them.

Success Metrics

Dishes are consistently delivered to the kitchen’s standards of quality, presentation, and flavor. Food and payroll costs remain within budget, supported by accurate inventories, costings, and reports. The kitchen is properly staffed and scheduled, sanitation and HACCP standards are maintained, and production continues smoothly whenever the Executive Chef is away.

Benefits

• Life and Disability Insurance
• Full Attendance and Year-End Bonus
• Vacation Savings Plan
• Dental and Vision Insurance
• Training and Education Allowance

Employment Culture & Growth

At Divi Resorts Aruba, the kitchen works as a well-organized brigade with clear responsibilities and shared standards. As Sous Chef, you step into a senior leadership position with direct exposure to menu planning, cost management, and team supervision, supported by a training and education allowance that helps you continue developing your craft.

How To Apply

Send your Cover Letter and CV to email recruiter@megaresorts.com or pass by the HR Office located at the Tamarijn Beach Resort