Executive Chef (Pre-Opening) Confidential Island Resort Bahamas
About The Position
Executive Chef (Pre-Opening) Confidential Island Resort — Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you’ll do Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent Engineer wellness-forward menus; maintain consistent execution at the pass Control COGS, labor, and waste; standardize recipes with costing and plating guides Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance Collaborate with Bar Lead on pairings; support events (weddings, community gatherings) Advance sustainability: responsible seafood, minimized single-use, waste-to-value practices What we’re looking for Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred) Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery) Proven pre-opening track record: SOPs, training, costing, go-live Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls HACCP certification; allergy management rigor People-first leader committed to developing local talent Comfortable with island logistics, weather contingencies, and hands-on service
Requirements
- Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred)
- Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery)
- Proven pre-opening track record: SOPs, training, costing, go-live
- Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls
- HACCP certification; allergy management rigor
- People-first leader committed to developing local talent
- Comfortable with island logistics, weather contingencies, and hands-on service
Responsibilities
- Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening
- Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent
- Engineer wellness-forward menus; maintain consistent execution at the pass
- Control COGS, labor, and waste; standardize recipes with costing and plating guides
- Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions
- Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance
- Collaborate with Bar Lead on pairings; support events (weddings, community gatherings)
- Advance sustainability: responsible seafood, minimized single-use, waste-to-value practices
Benefits
- Base Salary: $130,000–$135,000 (USD/BSD)
- Bonus: 10% annual target (performance-based)
- Housing: Fully furnished house provided
- Relocation: Full relocation package
- Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable
- Health Insurance Start: TBD (typically 60–90 days after start)
- Time Off: PTO + public holidays (TBD)
- Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law
- Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
