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Sous Chef

https://www.marriott.com Logo

Marriott Bonvoy

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Location:
Curaçao

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Sous Chef is a key member of our Culinary team, supporting the Senior Culinary Leadership in overseeing the kitchen operations while bringing expertise and passion to a designated cuisine. This role ensures that every dish reflects the Autograph Collection promise of originality, craftmanship, and unforgettable experiences. The Sous Chef will supervise daily kitchen operations, lead culinary associates, uphold food quality and safety standards, and contribute creative ideas to menus that bring the soul of The Pyrmont to every guest’s dining experience.

Job Responsibility:

  • Supporting the Senior Culinary Leadership in overseeing the kitchen operations while bringing expertise and passion to a designated cuisine
  • Supervising daily kitchen operations
  • Leading culinary associates
  • Upholding food quality and safety standards
  • Contributing creative ideas to menus that bring the soul of The Pyrmont to every guest’s dining experience

Requirements:

  • Degree or certification in Culinary Arts or equivalent professional training
  • Minimum of 3-5 years of experience as Sous Chef, Junior Sous Chef, or Specialty Chef in a luxury hotel or high-volume upscale restaurant
  • Proven expertise in one or more specialty cuisines (e.g. Italian, Asian, Caribbean, Grill, Pastry)
  • Strong leadership, coaching, and team-building skills
  • Solid knowledge of food safety, sanitation, and kitchen operations
  • Creativity, innovation, and attention to detail
  • Ability to work in a fast-paced, multicultural, and guest-focused environment
  • Flexibility to work evenings and holidays as required
  • Strong communication skills
  • Proficiency in English, Spanish and Papiamentu
  • Ability to support menu development and execute culinary direction provided by the Executive Chef, Executive Sous Chef, and Chef de Cuisine
  • Proven ability to lead a kitchen, station, or section independently while supporting broader resort-wide culinary operations
What we offer:
  • All costs associated with your work and resident permits to be paid by the hotel
  • Private health insurance plan fully covered by the employer for the first year of employment
  • Company phone
  • A vacation allowance of 5% of the net total salary, pro-rated as per your start date payable in June of every year
  • On the job coverage AD&D insurance
  • A pension plan will be available upon entering an indefinite work agreement
  • Participation in Management Bonus Program

Additional Information:

Job Posted:
January 03, 2026

Employment Type:
Fulltime
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