Executive Chef (Pre-Opening) Confidential Island Resort Bahamas
$130,000 - $135,000 / year
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Job Description
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
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
Benefits
Compensation & 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.Reports to: General Manager/Managing Director.EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need.
How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.
Automate your job search with Sonara.
Submit 10x as many applications with less effort than one manual application.