Executive Chef – Private Island Resort

About the role

The Executive Chef will lead all culinary operations for a private island resort located in Nassau. This full‑time, on‑site position is responsible for creating memorable dining experiences while maintaining the highest standards of quality, safety and cost efficiency.

Key responsibilities

• Oversee kitchen operations, including menu planning, recipe development, food preparation and plating standards.
• Manage inventory, order supplies and control costs to ensure profitable use of ingredients.
• Supervise, schedule and train kitchen staff, fostering a collaborative and high‑performing team.
• Enforce food safety, hygiene and sanitation regulations in compliance with local standards.
• Collaborate with resort management on guest experience, catering, special events and continuous improvement of the culinary offering.

Required profile

• Proven experience as an Executive Chef or Head Chef in a busy, high‑quality kitchen environment.
• Strong expertise in menu planning, recipe creation, food presentation and quality control.
• In‑depth knowledge of food safety standards and regulatory compliance.
• Ability to lead, train and motivate diverse kitchen teams with effective delegation and conflict resolution.
• Competence in inventory management, cost control and vendor coordination.
• Excellent organization, time‑management and attention to detail in fast‑paced settings.
• Formal culinary training or certification preferred; equivalent experience considered.
• Flexibility to work evenings, weekends and holidays as required.
• Experience in resort or hospitality settings in Nassau or similar markets is an advantage.

Required skills

• Menu planning
• Recipe development
• Food safety compliance
• Inventory management
• Cost control
• Vendor coordination