🌴 Executive Sous Chef – Salterra Island Resort, Turks & Caicos

🍽 Opportunity Salterra's culinary team is expanding, and this Executive Sous Chef role is the second-in-command seat in a kitchen feeding six outlets on one of the Caribbean's quietest islands. The package is the hook: USD 60,000–70,000, described as tax-free, with free accommodation, free meals and flights at both ends of the contract. The hotel is operated by franchisee JEM Hospitality Ltd., which is the employer for this role. 👨‍🍳 Role The posting doesn't list a duty breakdown (gap noted). The skills required point to the following scope: - Food production and presentation across the hotel's outlets - Menu engineering and food cost/budget management - Leading and developing a multicultural kitchen team 🌎 ChefJobs Abroad Analysis This is a proper stepping-stone role. Salterra's food spans Brine's seasonal Caribbean menu (conch fritters, snapper ceviche), Latin-inspired pool dining and cay barbecues, so you'd see range most hotel sous chefs don't. South Caicos itself is remote and low-key — the island's only hotel outside private villas — so you're trading nightlife for quiet days, ocean access and a very low cost of living when housing and meals are covered. For a hotel sous chef or CDM with fine dining and island experience, working directly under an executive chef while managing budgets is a genuine trade-up toward your own kitchen. ✅ Best Fit - This opportunity is ideal for chefs with fine dining backgrounds who are ready to step up to executive sous level - Perfect for cooks with prior island-resort experience who know the logistics of remote supply - Ideal for chefs who like running a multicultural brigade - Suited to numbers-minded cooks comfortable with food cost and menu engineering - Great for savers: tax-free pay, housing and meals included - Not for those who need an active city social scene