We are looking for a Sous Chef who leads from the front—someone who takes ownership of the kitchen, sets the culinary standard and is equally comfortable planning, cooking, supervising and engaging with the team.

At The Postcard, the kitchen is an expression of the destination. The ideal candidate should bring strong culinary fundamentals while understanding the importance of local produce, seasonality, authenticity and thoughtful presentation.

Key Responsibilities:

Take ownership of day-to-day kitchen operations, food quality, preparation and service, leading the team with a hands-on approach.
Plan and execute daily menus, mise en place and service while ensuring consistency in taste, presentation and Postcard standards.
Lead, train and develop the kitchen team, creating a disciplined, collaborative and respectful working environment.
Manage food costs, portion control, inventory, wastage and ordering with strong commercial awareness.
Maintain the highest standards of hygiene, food safety, kitchen organisation and operational discipline.
Work closely with the property leadership to create food experiences that reflect the destination, local culture and seasonal produce.

What We're Looking For:

Proven experience as a Sous Chef / Senior Chef in a luxury hotel, resort or high-end independent restaurant.
Strong command of kitchen operations with the confidence to lead the kitchen independently and hands-on.
A leader who is present on the floor, understands the details and leads by example rather than from behind a desk.
Good understanding of local and seasonal ingredients, with an appreciation for authentic, ingredient-led cuisine.
Strong team management, communication and organisational skills.
A genuine passion for food, hospitality and creating memorable guest experiences.

The Postcard Way

We believe great food does not need to be complicated. It needs to be honest, thoughtful and rooted in its place. The Sous Chef will play a central role in bringing that philosophy to life every day.