Lead Chef – Grand Bahama

About the role

The Lead Chef will oversee all kitchen operations on Grand Bahama, ensuring high‑quality food production, safety, and customer satisfaction. This position combines culinary leadership with purchasing, menu development, and staff management.

Key responsibilities

• Set kitchen priorities, production goals, and schedules; supervise chefs, cooks, storekeepers, and dietary assistants.
• Maintain food safety compliance, cleanliness, and organization of kitchen and storage areas.
• Ensure equipment is functional, properly maintained, and replaced when needed.
• Coordinate timely ordering and procurement of food products; manage vendor relationships.
• Develop accurate meal pricing in the POS system to meet profitability targets.
• Lead menu and recipe creation for the cafeteria, working with dietitians on therapeutic meals.
• Plan production, sales, and labor goals with the Department Manager; schedule shifts and verify time worked.
• Conduct inventory counts, handle unusable food items, and oversee disposal procedures.
• Provide courteous service to patients, customers, and staff, delivering clear information on ingredients and dietary attributes.

Required profile

• Effective supervision through clear, direct, and respectful communication.
• Consistent punctuality and adherence to scheduled work hours.
• Wearing of identification badge while on duty.
• Professional representation of the organization at all times.
• Compliance with all organizational policies, ethical standards, and quality‑improvement initiatives.
• Maintaining professional attire in the workplace.

Required skills

• Operation of Point‑of‑Sale (POS) systems for pricing and sales tracking.
• Food safety regulations compliance and documentation.
• Inventory management and stock control.
• Menu planning and recipe development.
• Procurement and vendor relationship management.