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Chef In The Caribbean Jobs (NOW HIRING)

Pauline

Sous Chef

Miami Beach, FL · On-site

$49K - $66K/yr

... the Caribbean and Latin America. The menu highlights the ocean's best: Jonah Crab Claws, Conch ... Job Summary: The Sous Chef is responsible for supporting the Executive Chef or Head Chef in ...

Pauline

Sous Chef

Miami Beach, FL

$49K - $66K/yr

... the Caribbean and Latin America. The menu highlights the ocean's best: Jonah Crab Claws, Conch ... Job Summary: The Sous Chef is responsible for supporting the Executive Chef or Head Chef in ...

Hotel Figueroa

Kitchen 1 Chef/Sous Chef

Los Angeles, CA · On-site

$27/hr

... the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property ...

Hotel Figueroa

Junior Sous Chef

Los Angeles, CA · On-site

$53K - $72K/yr

... the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property ...

Highgate Hotels

Junior Sous Chef

Los Angeles, CA

$53K - $72K/yr

... the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property ...

Hotel Figueroa

Junior Sous Chef

Los Angeles, CA · On-site

$53K - $72K/yr

... the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property ...

the Chef Agency

Executive Sous Chef

Eagle Pass, TX · On-site

$70K - $75K/yr

Employer-paid benefits (100% for employee); relocation assistance available The Executive Sous Chef supports the Executive Chef in leading all culinary operations for a casino restaurant in Eagle ...

rock steady

Executive Chef

Atlanta, GA · On-site

$67K - $93K/yr

The ideal candidate is passionate about food, creative with menus, and confident in managing a high ... Company Description Rock Steady is Atlanta's premier Afro-Caribbean dining and nightlife ...

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Chef In The Caribbean information

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How much do chef in the caribbean jobs pay per hour?

As of Sep 11, 2026, the average hourly pay for chef in the caribbean in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is a chef in the Caribbean?

A Chef in the Caribbean is a culinary professional who prepares and cooks food, often specializing in Caribbean cuisine which features bold flavors, fresh seafood, tropical fruits, and a variety of spices. These chefs may work in resorts, restaurants, private villas, or even on yachts, creating dishes that reflect the diverse cultural influences of the region. In addition to cooking, they are often responsible for menu planning, sourcing local ingredients, and ensuring food safety standards are met. Working as a chef in the Caribbean can be both rewarding and challenging due to the unique ingredients and sometimes remote locations.

What are the key skills and qualifications needed to thrive as a chef in the Caribbean?

To thrive as a Chef in the Caribbean, you need culinary expertise, a strong understanding of local and international cuisines, and formal culinary training or certification. Familiarity with commercial kitchen equipment, food safety standards, and inventory management systems is typically required. Creativity, adaptability, and strong leadership skills help you stand out by managing diverse teams and catering to a multicultural clientele. These abilities are crucial for maintaining high-quality dining experiences and meeting the region's unique culinary demands.

What unique challenges might a chef face when working in the Caribbean, and how can they adapt?

Chefs in the Caribbean often encounter challenges such as limited access to certain imported ingredients, seasonal variability in local produce, and the need to adapt menus to accommodate local tastes and dietary preferences. To succeed, chefs should build strong relationships with local suppliers and farmers, embrace creativity with available ingredients, and stay flexible in their menu planning. Being open to incorporating regional flavors and techniques not only helps overcome supply challenges but also enhances the dining experience for both locals and tourists.

What is the difference between Chef In The Caribbean vs Cook?

AspectChef In The CaribbeanCook
CredentialsCulinary degree or equivalent experience, certifications often preferredHigh school diploma or equivalent, on-the-job training common
Work EnvironmentLuxury resorts, fine dining restaurants, cruise ships in Caribbean regionsHotels, casual restaurants, catering services, various settings
Industry UsageHigh-level culinary roles, menu planning, kitchen managementFood preparation, basic cooking tasks, assisting chefs

While both roles involve preparing food, a Chef In The Caribbean typically holds advanced culinary credentials and manages kitchen operations in Caribbean hospitality settings. A Cook generally performs basic food prep and cooking tasks, often with less formal training. The main difference lies in responsibility level, credentials, and work environment.

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Chef In The Caribbean jobs near you
Infographic showing various Chef In The Caribbean job openings in the United States as of September 2026, with employment types broken down into 90% Full Time, and 10% Part Time. Highlights an 100% In-person job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Jr. Sous Chef

Sullivans Island, SC

The Longboard [Sullivans Island]
See more jobs at The Longboard [Sullivans Island]external

$47K - $63K/yr

Full-time

Medical, Dental, Vision, Life, PTO

Re-posted 8 days ago

Key responsibilities

  • Support day-to-day kitchen operations by executing menu specifications, preparing ingredients, and ensuring food quality and presentation.

  • Assist in maintaining food safety, sanitation standards, and cleanliness in the kitchen.

  • Collaborate with kitchen leadership to plan menus, manage inventory, and mentor staff to ensure high standards during service.

Job description

THE LONGBOARD [SULLIVANS] – JR. SOUS CHEF

[Full-Time Qualification Required. Terms and Conditions Apply]

♦ NO LATE NIGHTS
♦ HOLIDAY CLOSURES [THANKSGIVING DAY amp; CHRISTMAS DAY]

PERKS
  • Group Health Insurance - 50/50 Employee/Employer Contribution
  • Access to Group Plan(s) including health, dental, vision, life AD amp;D
  • Paid Time Off / Unpaid time off / Paid Sick Days
  • Dining discounts at home establishments amp; cross company locations.

THE ATMOSPHERE
The Longboard Sullivan’s Island is the second iteration of our celebrated coastal dining concept, first launched in 2015 on St. John, USVI. Echoing the island vibes of our flagship, the Sullivan’s Island location offers refined, seafood-forward fare alongside a vibrant bar program featuring Caribbean-inspired craft cocktails. Our setting blends laid-back Lowcountry charm with spirited Caribbean energy to create a relaxed, yet elevated dining experience. Our restaurants are more than places to eat— they’re destinations to experience. We bring the vibes, the views, and the hospitality to match. With locations across the U.S. Virgin Islands and beyond, we’re all about blending world-class service with the soul of the Caribbean.
THE IDEAL MATCH
The ideal candidate is an ambitious, high-performing culinary professional ready to take the next step in kitchen leadership. This person must thrive under the pressure of a fast-paced, high-volume line, leading by example through exceptional execution, station organization, and will maintain an energetic, positive attitude during busy services. The Jr. Sous Chef will drive team success and employee retention by coaching prep cooks and line staff, fostering a supportive, growth-oriented kitchen culture. Working directly alongside the Executive Chef and Executive Sous Chef, you will support day-to-day BOH operations, champion culinary quality, and embody the vibrant, coastal energy of The Longboard. This role will work actively with the culinary team to help execute daily service goals and elevate our food, guest experience, and kitchen culture.

BALANCED HOSPITALITY
The Longboard Sullivans Island brings a fresh, vibrant take on coastal Caribbean dining—where tropical, casual vibes meet elevated experiences. Our restaurants are destinations that blend music, sunshine, island flavors, and top-tier hospitality into unforgettable moments. We’re laid-back but dialed-in. Professional but never stuffy. Every guest is welcomed like family and we take that seriously.

KEY ACCOUNTABILITIES
  • Collaborate with the Executive Chef kitchen team to plan and develop innovative recipes, seasonal menus, and daily food specials.
  • Knowledge of seasonal product trends, local ingredients, and vendor relations.
  • Execute menu specs flawlessly with culinary pride, ensuring every dish leaving the line is flavorful, beautiful, and consistent with Chefs' exact standards.
  • Move with speed and precision without ever compromising on quality, portioning, or plate appeal.
  • Own your prep, mise en place, and station setup so your line is fully dialed and ready for seamless service execution.
  • Partner with kitchen leadership to maintain precise recipe books, portion specs, and ingredient consistency.
  • Work alongside the Sous Chef in pacing tickets, orchestrating line flow, and keeping service running smoothly.
  • Monitor food safety and cleanliness standards to ensure a safe, compliant kitchen.
  • Run airtight operational systems to guarantee an immaculate, "A-Grade" health inspection environment. Maintain appropriate cleaning schedules for all areas in the kitchen.
  • Take charge of key operational needs—including opening up the kitchen, closing down service, and making sure the line ends spotless.
  • Assist with admin duties, inventory, scheduling and paperwork with complete accuracy and timely turnarounds.
  • Support inventory tracking, vendor ordering, and waste reduction to keep COGS in check.
  • Inspire a high-performing kitchen team ensuring seamless timing, incredible food execution, and high standards during every rush.
  • Mentor with empathy and hospitality, building clear pathways for staff growth and promotion.
  • Set the tone for a collaborative environment with clear, open communication between all restaurant staff.
  • Be a culture builder—bring positive energy, authenticity, reliability, and pride in how you show up every day.

ROLE REQUIREMENTS
  • At least 1 year of related experience required.
  • General knife handling, food safety amp; sanitation knowledge.
  • High volume restaurant experience required.
  • Excellent written and verbal communication
  • A passion for food, exceptional work ethics, and dedication.
  • Attention to details of food quality, preparation, and presentation.
  • Flexible and adaptive to rapidly changing priorities and work demands.
  • Ability to stand/walk for extended periods of time.
  • Able to take constructive criticism, learn quickly, demonstrate leadership, and constantly improve.
  • Promote, work, and act in a manner consistent with the mission of Ballast Hospitality, always setting a professional example.

OUR DNA
At our core, we live by values that shape every interaction, decision, and experience. We offer competitive pay and a culture that values growth. From day one, we’re committed to your personal and professional development through hands-on experience, ongoing training, and clear opportunities to advance. At Ballast Hospitality, when you grow, we grow.
  • Integrity is everything. Without it, nothing else matters. We lead with honesty, accountability, and trust. Always doing the right thing, even when no one’s watching.
  • We invest in growth. Continuous training and development aren’t extras; they’re essential to our shared success. We see ongoing learning and development as an investment, not just in our team, but in our future.
  • Creativity drives innovation. Innovation starts with imagination. We embrace fresh ideas and bold thinking to stay ahead and stand out.
  • Happy teams serve better. A happy, supported, and professional team creates the kind of guest experience that sets us apart and empowers us to deliver exceptional experiences.
  • We deliver legendary service. The kind of personalized care that turns moments into memories, experiences guests can’t forget, and rave about long after they leave.
  • Work hard, stay sharp, and have fun. We bring passion and professionalism to everything we do while keeping it light, positive, and full of energy. Excellence and enjoyment go hand-in-hand.

EQUAL OPPORTUNITY EMPLOYER | COME AS YOU ARE
At The Longboard Sullivans, we believe great hospitality starts with great people, and that means all people. We don’t care what you look like, where you’re from, who you love, or how you identify. If you have good energy and a passion for making people feel welcome, you’ve got a spot on our team. No judgment. No discrimination. Just good vibes and equal opportunity for all.
READY TO SET THE VIBE?
If you’re a passionate hospitality-driven leader with a creative eye and ready to help shape the experience at one of Sullivans Island’s most exciting destinations—this is your moment.

Join Ballast Hospitality in creating standout dining experiences that celebrate sunshine, culture, and connection—one guest at a time. We look forward to meeting you!

Apply