Kitchen Team Leader – Resort Kitchen Operations

About the role

The Kitchen Team Leader supports the Sous Chef in supervising daily kitchen operations at Couples Resorts in Negril. This role ensures food is prepared to the highest standards of quality, consistency, hygiene and safety while delivering an exceptional guest experience.

Key responsibilities

• Supervise and coordinate kitchen team members during assigned shifts.
• Assist the Chef with daily organization, workstation assignments and production planning.
• Ensure all food preparation follows approved recipes, portion control and HACCP standards.
• Monitor mise en place, food quality, temperature, presentation and consistency throughout service.
• Maintain cleanliness, sanitation and proper storage practices, applying FIFO principles.
• Support opening and closing procedures, inventory counts and food requisitions.
• Coach, train and orient new kitchen staff, promoting teamwork and professional standards.
• Communicate staffing, operational and guest‑related concerns to the Chef and ensure effective shift handovers.

Required profile

• Diploma or certificate in Culinary Arts, Hospitality Management or related field.
• Minimum 3 years’ experience in a professional kitchen, with at least 1 year in a supervisory role.
• Experience in a hotel, resort or high‑volume all‑inclusive environment is preferred.
• Food Safety/HACCP certification is an asset.

Required skills

• Strong knowledge of food preparation, cooking techniques and portion control.
• Understanding of food safety, sanitation and HACCP principles.
• Leadership, coaching and team‑development abilities.
• Excellent communication, problem‑solving and decision‑making skills.