SOUS CHEF/Chef De Cuisine

Flowers Restaurateurs
(The Brasserie)
Seeks applications from suitably qualified candidates.

The Brasserie Restaurant on Grand Cayman Island in the Caribbean is currently accepting applications for the position of SOUS CHEF with American bbq style experience.

A one - two-year commitment is required.

The Brasserie is a privately owned 80 seat fine dining restaurant with busy adjoining Market (upscale Bistro style lunch space and coffee shop), as well as a lively outdoor juice bar on Grand Cayman Island. With the expansion of this progressive and highly modern culinary campus, we are adding a stand alone bakery and bread shop, a high quality BBQ restaurant, as well as expanding our event space to host events up to 200 seated persons. It is a well-established restaurant with a very loyal and discerning clientele. The Brasserie enjoys a fantastic reputation on the island, voted best restaurant in The Cayman Islands, best place for lunch and best Farm to Table. It features a state-of-the-art exhibition kitchen and an adjacent organic garden. We have our own fishing boats, chicken coop, home to our laying hens and apiary. We take local and sustainable very seriously and special attention will be given to applicants with experience that suggests the same.

Chef Dean James Max of DJM Restaurants guides the culinary concept for the Brasserie Restaurant, a James Beard recognized chef, who has been with The Brasserie for 10 years.

We are looking for a professional Sous Chef with American bbq style experience. The successful candidate will employ it’s culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

The successful applicant will:
• Highly experienced Sous Chef, ideally culinary school diploma or degree;
• Minimum of 3 years’ previous work experience in similar environment;
• Understanding of various cooking methods, ingredients, equipment and procedures;
• Knowledge of deli as well as meat department operations;
• Demonstrate ability and willingness to learn multiple tasks and technical requirements at the job;
• To personally demonstrate superior guest service at all times;
• Provide guidance, orientation, training and feedback to ensure The Caboose staff achieves satisfactory performance standards;
• Perform product preparation, receiving, ordering, stocking and guest service as necessary to achieve standards;
• Previous meat cutting/trimming experience;
• Accuracy and speed in handling emergency situation and providing solutions;
• Familiar with industry’s best practices;
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Be skilled in all aspects of food preparation, inc. grill/line, cold station etc;
• Ability to handle food purchasing and storage activities;
• Ensure that quality and cost standards are maintained constantly;
• Assist in interviewing, hiring and training kitchen staff;
• Great attitude with "can do" approach to instructions and work;
• Have previous international experience;
• Be well organized and able to effectively manage their workspace;
• Have excellent time management skills and the ability to prioritize tasks;
• Be energetic, enthusiastic and able to work under pressure;
• Be able to work cohesively with multicultural co-workers;
• Respects the head chef and wants to learn;
• Be able to adjust to new cultures and environments;
• Enjoy weekends off;
• Enjoy tax-free salary. English language is required.

Starting salary US$46,000.00 – US$50,000.00 per annum depending on experience. Benefits include medical, pension and vacation.
How to Apply:
Please send resume, 3 professional references and a brief covering letter addressing the above criteria to careers@orchiddevelopment.com. Applicants are strongly encouraged to visit our website (www.brasseriecayman.com) or Facebook page (facebook.com/brasseriecayman) before submitting their application.

The successful applicant will need to provide a clean police record.