Executive Chef – Boutique Luxury Resort & Marina (Harbour Island, Bahamas)

About the role

The resort is reopening in mid‑November 2026 after a major renovation and seeks an Executive Chef to lead all food‑and‑beverage operations across two outlets. This is a hands‑on, resident position on a small island, reporting directly to the General Manager and Owner.

Key responsibilities

• Oversee culinary operations for a casual waterfront bistro and a rooftop fine‑dining venue with breakfast service.
• Control inventory, food‑costs, payroll and labor expenses while maintaining consistent quality.
• Develop, refresh and price menus to increase dinner volume and create event and catering packages.
• Supervise, train and develop kitchen staff across both outlets.
• Lead pre‑opening activities, write SOPs, hire and onboard new team members.

Required profile

• Minimum 5 years as an Executive Chef or Senior Sous Chef in a 4‑star/5‑star hotel or resort.
• Experience managing multiple restaurant concepts simultaneously.
• Proven ability to work in remote or island locations.
• Fluent English and eligible for a Bahamian work permit.
• Formal culinary education or equivalent training.

Required skills

• Food‑cost control
• Payroll and labor management
• POS system menu building and updating

What we offer

• Total compensation package US$100,000‑120,000 per year (base US$65k‑85k plus gratuity pool and bonuses).
• Provided housing on the island.
• Opportunity to shape culinary direction for a luxury resort relaunch.
• Supportive team environment with a focus on high service standards.