Blue Marlin All-inclusive Seascape Resort is a premier South Coast holiday destination with a long-standing legacy. Situated at Blue Flag-certified Scottburgh Beach, this multi-room hotel is family-friendly and plays host to weddings and conferences.
The Blue Marlin falls within Dream Hotels & Resorts, a mixed-use accommodation group working towards greater accountability and local impact. Together, we’re on a mission to actively create a brighter future. 

Dream Hotels & Resorts strives to embody its 8 core values, including reliability, accountability, empathy, collaboration, sustainability, humanity, trust, dynamism, excellence, and joy. We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These values guide our decision-making and operational requirements. 

Job Description

The position of Resort Sous Chef is a pivotal role within the resort's culinary team, working under the direction of the Executive Chef. The Sous Chef plays a crucial role in overseeing daily kitchen operations, managing staff, and ensuring the quality and consistency of food production across various dining outlets within the resort.

Kitchen Management: As a Resort Sous Chef, you will assist the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation. Your expertise and attention to detail will help maintain high standards of food quality, taste, and presentation across the resort's different dining venues.

Staff Supervision: In this role, you will supervise and coordinate the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants. Your guidance, training, and support will ensure the team performs efficiently and effectively.

Menu Planning and Development: Working closely with the Executive Chef, the Resort Sous Chef may be involved in menu planning, recipe development, and creating daily specials. Your culinary expertise and creativity will enhance the resort's dining offerings and guest experience.

Food Safety and Sanitation: As a Resort Sous Chef, you will ensure compliance with food safety standards, sanitation regulations, and hygiene practises. You will oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.

Inventory and Cost Control: You will assist in managing kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Your role in controlling food costs, portion sizes, and inventory rotation will help optimise kitchen efficiency.

Quality Assurance: As a Resort Sous Chef, you will conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. You will taste and adjust dishes as needed to maintain quality and flavour profiles.

Collaboration with Culinary Team: Effective communication and teamwork are essential to a successful kitchen operation. In this role, you will collaborate closely with other members of the culinary team, including chefs, cooks, and kitchen staff, to coordinate food preparation, timing, and presentation during service times.

Customer Service: As a Resort Sous Chef, you will play a vital role in ensuring guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed guest expectations. You may interact with guests, receive feedback, and address any concerns related to food quality or presentation.

Problem Solving: The Resort Sous Chef must be able to think quickly on their feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. Your strong problem-solving skills will help address challenges effectively during service.

Leadership and Mentoring: In this role, you will serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. You will foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.

Food Quality and Presentation: You will maintain high standards of food quality, taste, and presentation, conducting regular quality checks to ensure consistency and adherence to recipes.

Health and Safety Compliance: As a Resort Sous Chef, you will ensure compliance with all health and safety regulations and sanitation standards. You will conduct regular inspections to maintain a clean and safe working environment.

Creativity and Innovation: You will bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Your knowledge of culinary trends and best practises worldwide will help enhance the resort's menu.

Cost Control: Managing food costs through efficient menu planning, inventory control, and waste reduction will be a key responsibility in this role. You will collaborate with the management team to set and achieve budgetary targets.

Staff Training and Development: As a Resort Sous Chef, you will train, mentor, and develop kitchen staff to enhance their skills and performance. You will foster a positive and collaborative work environment within the kitchen.

Supplier Relations: You will establish and maintain relationships with food suppliers and vendors, sourcing high-quality ingredients at competitive prices.

Experience:

• A minimum of 4 years in a similar senior position in the kitchen in a 4-star environment.
• Proven track record in kitchens, food development, and people management experience.
• Working knowledge of various computer software programmes (MS Office, restaurant management software, POS).
• Culinary science or related certificate.
• Up-to-date knowledge of cooking trends and best practises worldwide.
• Strong problem-solving skills.
• Proficiency in delegating multiple tasks.
• Effective communication and leadership skills.
• Customer service-oriented and service-minded.
• Culinary school diploma or degree in Food Service Management or a related field.