Why We're Here At Hotel Indigo® we serve the curious – people who are inspired by new places, new people and new ideas. With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We’re a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.
How We're Different Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life’s true riches.
Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike. We are looking for bright, confident, and free-spirited people to join our team!
What You'll Do Some of your responsibilities include:
- Create world class tasting menus for our guests to be paired along with the beverage team.
- Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Sous Chef and Executive chef.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including
- Refrigerators and storerooms and that food products are rotated to ensure high standards of freshness, ensuring refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health regulations.
- Supervise and participate in the production and presentation of all food products to maintain the best quality food style possible.
- Aids in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Executive Sous Chef and Chef De Cuisine and Executive Chef.
- Provide ongoing input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
- Aid the Executive Sous Chef / Chef De Cuisine, in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
- Conduct yourself as the Chef De Cuisine in their absence.
- Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Aid the Executive Sous Chef and Chef De Cuisine in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
- Ensure that the morale of the kitchen staff is maintained by practicing positive strategies
What You Bring:
- Candidates must have been in similar role for 3-5 years in luxury Hotels and Resorts.
- Pre-opening experience is preferred.
- Experience working in Michelin, Forbes star rated establishments.
- Ability to create international tasting menu concepts in high level of quality execution.
- Ability to adjust and create custom menus for guests.
- Ability to lead teams in daily exhibition-open-kitchen style setting.
- Overall understanding of basic planning/development, mentorship, coaching.
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Ability to provide legible communication.
- Thorough background in banquets, fine dining, and line cooking.
- Food and Beverage culinary management experience with demonstrated leadership.
- Extensive knowledge of food handling and sanitation standards in large volume and fine dining.
- Understanding of purchasing and maintenance of kitchen equipment.
- Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Ability to effectively manage labor productivity.
- Strongly demonstrated creativity in all areas relating to food to motivate staff, encourages self-esteem and efficiency.
- Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
- Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food throughout the restaurant and any events or functions.
- Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy .
Be Yourself. Lead Yourself. Make it Count
