Cook for Half Moon Cay – Bahamas

About the role

The Cook will plan, prepare, and cook three daily meals for staff and crew at Half Moon Cay, ensuring high‑quality service, food safety, and efficient kitchen operations in a remote, off‑grid environment.

Key responsibilities

• Prepare balanced meals on a rotating weekly menu, adjusting for supply and dietary restrictions.
• Maintain kitchen cleanliness, conduct daily sanitation, weekly deep cleaning, and monitor refrigeration temperatures.
• Manage inventory of food, supplies, and equipment using FIFO practices and produce monthly inventory reports.
• Support group functions, special events, and act as lead cook during the chef’s absence.

Required profile

• High school diploma or equivalent with formal culinary training or comparable experience.
• Minimum 2 years of experience in a high‑volume or institutional kitchen.
• Ability to work physically demanding shifts, lift up to 50 lb, and stand for extended periods.
• Valid medical certificate updated bi‑annually and adherence to personal hygiene standards.

Required skills

• Cooking techniques: grilling, baking, sautéing, boiling.
• Operation of commercial kitchen equipment: ovens, grills, deep fryers, mixers.
• Food safety knowledge, including HACCP and sanitation regulations.
• Inventory management and food ordering processes.
• Proficiency with Microsoft Office Suite and basic data‑entry/reporting tools.