Bay Gardens Resorts
Online Reservation

Online Reservation

Saint Lucia s Most Rewarding Opportunities

Careers at Bay Gardens Resorts

As the friendliest and most inviting family of hotels in St. Lucia, Bay Gardens Resorts is powered by its dedicated hospitality staff. We are always looking for talented professionals with an attention to detail, focus on providing the best service, and love of authentic St. Lucian hospitality. If that sounds like you, we’d love to hear from you! 

Browse our current job openings and career opportunities. 

Current Openings


Housekeeping Supervisor

Department: Housekeeping

Job Title: Housekeeping Supervisor

Reports to: Executive Housekeeper

Position Summary:

  • Supervise, direct and coordinate all housekeeping functions in guest rooms, laundry and public areas to maintain the highest level of cleanliness, hygiene and attractiveness.

Duties and Responsibilities Include:

  • Check room attendants’ carts/baskets to ensure that they are stocked in accordance with departmental standards.
  • Ensure that night room attendants and housemen are provided with all supplies needed to perform their functions.
  • Floor, laundry and public areas supervision.
  • Check all vacant rooms and notify the Executive Housekeeper and the Front Office immediately of rooms shown vacant which are occupied.
  • Check rooms that are reported as check outs but still have luggage and report to Front Office.
  • Check all public areas, e.g. lobby, meeting rooms, public restrooms, room attendants’ closets, which are within the assigned area to ensure that they are clean and free of equipment.
  • Inspect check out rooms to ensure that they are prepared in accordance to standards before they are approved for occupancy. Notify the Executive Housekeeper and the Front Office when they are satisfactory and available.
  • Inspect ALL rooms DAILY to ensure that room attendants and house men are performing their duties efficiently. The Room Quality Control Checklist must be used to evaluate the room objectively.
  • Supervise the completion of short notice requests for room changes.
  • Ensure that all employees assigned to a shift are present.
  • Ensure that employees keep the laundry room and equipment clean and organized.
  • Maintain equipment preventative and routine maintenance records.
  • Check supply levels.
  • Give job training when evidence indicates it is needed.
  • Keep abreast of industry trends and new management techniques.
  • Assist room attendants in emergencies.
  • Return room keys/cards left by guests.
  • Notify Maintenance via Work Order of any repairs needed.
  • Report all accidents or incidents to the Executive Housekeeper.
  • Forward all Lost and Found to the Front Office/Housekeeping Office.
  • Check equipment at the end of all shifts. Ensure they are clean and properly stored. Check all unused supplies.


  • Must be able to understand and communicate oral/written instructions in English.
  • Must possess the ability to plan, organize, supervise, inspect and evaluate work of subordinates.


  • Education: High school graduate or equivalent.
  • Experience: Prior experience in a related role in a 4 or 5 Star resort for a minimum of two (2) years is required

Persons interested in joining our growing team may submit their applications to no later than Friday, November 08, 2019. Only suitably qualified applicants may be contacted for interview.


    Sous Chef

    Department: Kitchen

    Job Title: Sous Chef

    Reports to: Executive Chef

    Position Summary:

    • To maintain company standards in food production and manage the performance of kitchen personnel.

    Duties and Responsibilities Include:

    • Ensure all food menus are available with quality ingredients.
    • Ensure that all kitchen personnel are groomed as per company standards and in accordance to HACCP requirements.
    • Ensure that all kitchen equipment is in working order and liaise with Maintenance Manager if there is any ma functioning.
    • Ensure that standard recipes are followed for all dishes and dish specification met by all cooks during service.
    • Ensure that the kitchen is maintained in a hygienic condition at all times.
    • Ensure that all kitchen staff are trained and follow HACCP manual of the resort at all times.
    • All required documents must be completed on a daily basis and checked by the Sous Chef.
    • Conduct daily shift briefings before each meal period and ensure all staff are knowledgeable of food menu and standard practices.
    • Lead by example on the floor through good working habits and practices.
    • Ensure all guest orders get number one priority and liaise with the Restaurant Manager in achieving the company objective.
    • The Sous Chef is responsible for ensuring that the buffets are well maintained at all times, labels are correctly placed and in neat condition, replenishing or redressing of all dishes in a timely manner to maintain a quality buffet.
    • The Sous Chef is in responsible for scheduling staff for kitchen and stewarding team members on a fortnightly basis in accordance to manning guide.
    • Responsible for stewarding staff issues, cleaning schedules and cleaning supplies.
    • Responsible for daily food requisitions and safe keeping of all food items.
    • Assist the senior chefs in training and developing culinary standards on a regular basis.
    • Assist the Food & Beverage Director with conducting monthly inventory of food stores, operating equipment and kitchen supplies.
    • Any other task assigned during the working hours relating to food production areas.


    • Extensive Food and Beverage Knowledge
    • Strong Organizational Skills
    • Attention to Detail, Positivity
    • Ability to Work Under Pressure
    • Self-Motivated
    • Creative Problem-Solving Skills
    • Strong Verbal and Written Communication Skills
    • Exceptional Customer-Service Skills
    • Strong leadership skills to motivate your brigade of chefs
    • First- Rate culinary skills
    • Familiarity with menu costing procedures.


    • Education: High school graduate or equivalent and a foundation degree in culinary arts would be an asset.
    • Experience: Minimum of 2 to 5 years’ experience in a supervisory role within the kitchen of a high-volume, full-service restaurant is required.

    Applications may be sent to no later than Friday, November 08, 2019. Only suitably qualified applicants may be contacted for interview.