Company Description Jumba Ruins Monsoon is a beachfront restaurant located in a tranquil, less-crowded part of the Kenyan coast, with tables set just steps from the sand and waves. Known for its relaxed, informal atmosphere, guests often spend full days here enjoying the setting in casual attire. The kitchen focuses on top-quality, locally sourced seafood, featuring an elaborate menu that includes specialties such as fresh Kilifi oysters, lobster with seafood pasta, and grilled octopus in garlic butter. Service is attentive, and the restaurant is recognized as a hidden gem with a wine selection that surpasses many beach venues in East Africa. Due to its popularity with business guests and expatriate families, advance bookings are common, especially on weekends. Role Description The A La Carte Executive Sous Chef is a full-time, on-site role based at Jumba Ruins Monsoon in Mombasa County, Kenya. This role supports the Executive Chef in leading the a la carte kitchen operations, ensuring high standards of food quality, consistency, and presentation for all made-to-order dishes. Daily responsibilities include planning and executing seafood-focused menus, supervising food preparation and cooking, and managing kitchen sections during busy service periods. The Executive Sous Chef trains and mentors kitchen team members, oversees mise en place, and enforces food safety, hygiene, and cost control standards. The role also involves collaborating on menu development, coordinating with front-of-house teams to ensure smooth service, and adapting to guest feedback and seasonal ingredient availability. Qualifications Strong a la carte cooking expertise with proven experience in seafood, grilled dishes, and fine or high-quality casual dining. Leadership and team management abilities, including training, scheduling, and performance oversight of kitchen staff. Menu planning and costing skills, with the ability to work with seasonal, locally sourced ingredients. Knowledge of food safety, hygiene regulations, and best practices in kitchen sanitation and HACCP or equivalent standards. Capability to work efficiently in a high-volume, fast-paced environment while maintaining consistency and quality. Excellent communication and collaboration skills to coordinate effectively with front-of-house and management teams. Relevant culinary education or certification and several years of progressive kitchen experience, including in a Sous Chef or similar leadership role. Flexibility to work weekends, holidays, and extended hours as required by business needs.

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