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Executive Sous Chef


Oetker Collection hotels are true masterpieces located in the world’s most desirable destinations. Each property is a landmark and a timeless icon of elegance. With deep devotion to local culture and community, our Hosts of Choice preserve a tradition of legendary European hospitality and genuine family spirit that began in 1872.

The collection includes L’Apogée Courchevel, Le Bristol Paris, Brenners Park-Hotel & Spa in Baden-Baden, Hôtel du Cap-Eden-Roc in Antibes, Château Saint-Martin & Spa in Vence, The Lanesborough in London, Eden Rock-St Barths, Jumby Bay Island in Antigua, Palácio Tangará in São Paulo, The Woodward in Geneva, Hotel La Palma in Capri, The Vineta Hotel in Palm Beach, and more than 150 private villas around the globe. 


Jumby Bay Island – a private and heavenly island in the Caribbean; its personality knows how to capture the imagination and reveals the island’s natural beauty.

Jumby Bay Island invites you to join its teams and offers you the best opportunities for career and development within the amazing Oetker Collection Hotels.

The team of Jumby Bay Island are waiting for you to have an exceptional experience!




01. Permanent

Start Date



Antigua, West Indies


The Executive Sous Chef is responsible for supporting all kitchen and culinary operations within the Resort, ensuring excellent preparation and presentation of the food product, as well as menu design and development in keeping with a luxury environment. The Executive Sous Chef also ensures that all ingredients and other items needed for smooth meal service are available, through thorough knowledge of the purchasing process and management of storage and usage of items.

At Jumby Bay Island we require our managers to not only be highly competent in their field, but also thrive on being accountable and responsible for the success, performance and welfare of their team and their area of the operation.

Competitive remuneration package. 

  • A minimum of 3-5 years’ culinary experience in a similar environment

  • A minimum of 3-5 years’ experience in a culinary leadership with a luxury/ultra-luxury resort.

  • Proven track record of menu and recipe design and development, as well as thorough knowledge of restaurant, room service and catering operations.

  • Bachelor’s degree in Culinary Arts, Hotel Management or relevant field of work.

  • Full Fluency of the English language, both written and spoken.

  • This role requires the job holder to be able to work flexible hours.


If you wish to invest in Oetker Collection, we encourage you to take this opportunity and we would be very happy to have you as member of our team.