Job Profile
Level: Management
Department: Culinary
Reports to: Executive Sous Chef
About The Pyrmont Curaçao Beach Resort
Set to debut in Q2 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connections and leave lasting impressions. We celebrate individuality and curate every guest's journey with care, authenticity, and purpose.
Every unforgettable experience at the Pyrmont Curaçao Beach Resort begins with leaders who live our Leadership Essentials. We believe true leadership shines through curiosity, courage, and authentic connections – qualities that inspire our teams and elevate every guest experience.
Position Summary
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.
Qualifications
- 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.
- Strong communication skills. Proficiency in English, Spanish; Papiamentu preferred.
- 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.
Key Responsibilities
Operational Excellence
- Oversee daily kitchen operations for assigned outlet(s), ensuring smooth workflow and timely service.
- Supervise mise-en-place, cooking, plating, and service execution for consistency and excellence.
- Maintain kitchen organization, cleanliness and compliance with food safety and sanitation standards (HACCP and local regulations).
- Conduct regular quality checks on food preparation, portioning, and presentation.
- Support the Chef de Cuisine and Executive Sous Chef in monitoring food cost, waste, and recipe adherence.
- Coordinate with Stewarding to maintain cleanliness, equipment readiness, and efficient back-of-house flow.
Culinary Creativity & Brand Expression
- Support the development, testing, and implementation of menu items aligned with The Pyrmont’s identity and Autograph Collection standards.
- Innovate within assigned cuisine or section, balancing authenticity with contemporary trends as directed by senior culinary leadership.
- Contribute to seasonal, themed, and special event menus, enhancing guest experience.
- Showcase local ingredients and techniques in a way that tells the culinary story of Curaçao and The Pyrmont.
- Lead tastings and recipe training for Chef de Parties, Cooks and Commis Chefs to ensure accurate execution.
People Leadership & Development
- Lead, train, and coach culinary associates in both technical skills and service philosophy.
- Foster a positive, respectful, and inclusive kitchen culture that motivates associates.
- Utilize interpersonal and communication skills to lead and influence others; demonstrate honesty and integrity; leads by example.
- Supervise and manage employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Participate in interviewing and selection of culinary associates, with hiring decisions made by senior culinary leadership.
- Ensure that the team is properly trained regarding sanitation, equipment handling, and chemical usage.
- Support the execution of departmental goals and contribute ideas to improve workflow and efficiency.
- Ensure and maintain the productivity level of employees.
- Serve as a role model to demonstrate appropriate behaviors.
- Communicate performance expectations in accordance with job descriptions for each position.
- Provide performance input and feedback to Chef de Cuisine and Executive Sous Chef for evaluations and development plans
- Review employee satisfaction results to identify and address employee problems or concerns.
- Help identify employee concerns and collaborate with senior chefs to resolve issues.
- Support documentation of disciplinary actions as directed by senior culinary leadership, ensuring adherence to SOPs and LSOPs.
Collaboration & Guest Experience
- Partner with culinary leadership, F&B leadership, and restaurant managers deliver integrated dining experiences.
- Engage with guests when appropriate to share culinary stories, explain menu concepts, and personalize experiences.
- Coordinate with banquets and event teams for high-quality catering, weddings, and special occasions.
- Ensure dietary needs and special requests are handled with care, creativity, and precision.
- Manage day-to-day operations, ensure quality, standards, and guest expectations are met on a daily basis.
- Emphasize on guest satisfaction during all departmental meetings and focus on continuous improvement.
- Collaborate across departments to ensure smooth communication between BOH and FOH teams
Financial & Resource Management
- Understand the impact of the department's operation on the overall property's financial goals and objectives.
- Assist in monitoring food costs, inventory, and purchasing in line with budgeted targets.
- Implement portion control and waste management strategies to maximize profitability.
- Evaluate supplier quality and recommend improvements or alternatives when necessary.
- Support sustainability practices in sourcing, waste reduction, and energy efficiency.
- Assist with inventory counts and ensure proper storage, labeling, and rotation (FIFO).
Why Join Us?
At The Pyrmont Curaçao Beach Resort, a career is more than a job; it’s an opportunity to create moments that are warm, soulful, and unforgettable. Here, history and modernity meet within the walls of a landmark brought back to life with unique energy. As we build a bold new vision of hospitality, every team member plays a part in shaping experiences that celebrate Curaçao’s heritage while embracing its future. We believe true hospitality comes from genuine connections, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont Curaçao Beach Resort, authenticity inspires, and every encounter leaves a lasting impression. Be part of something inspiring, and truly extraordinary, be part of a legacy in the making.