Executive Chef (Pre-Opening) Confidential Island Resort Bahamas

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

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

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.