Marvin Love and Associates
Executive Chef (Pre-Opening) Confidential Island Resort Bahamas
Marvin Love and Associates, San Juan, San Juan, us, 00902
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
disputes?? 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_alignment: 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 անցկաց (typically 60–90 days after start)
Time Off:
PTO + public holidays
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 andегов two recent menu/food-costing samples.
#J-18808-Ljbffr
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
disputes?? 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_alignment: 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 անցկաց (typically 60–90 days after start)
Time Off:
PTO + public holidays
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 andегов two recent menu/food-costing samples.
#J-18808-Ljbffr