Executive Chef — Open-Kitchen Leader for Caribbean-Med Concept

COREcruitment Ltd; Miami (FL); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Performance-based bonus

Accommodation provided

Flights provided

Work permit provided

Job summary

COREcruitment Ltd is seeking an experienced Executive Chef to lead the kitchen opening and ongoing culinary operations for a new 120-seat casual-elevated restaurant in Barbados. The role requires hands-on leadership, menu development, and the establishment of kitchen systems from the ground up.

You will recruit and mentor a team of about 10 chefs, set standards for Mediterranean-Caribbean cuisine, and manage food cost, ordering and kitchen controls to deliver exceptional guest experiences.

Qualifications

• Proven experience as an Executive Chef, Head Chef or Senior Sous Chef.
• Experience developing menus and culinary concepts, especially for openings.
• Strong leadership, training and team development skills.
• Solid understanding of food cost, purchasing and kitchen operations.

Responsibilities

• Develop opening menu and culinary concept.
• Establish kitchen systems, recipes, standards and procedures.
• Set up kitchen and prepare for opening.
• Recruit, train and mentor a team of ~10 chefs.
• Lead hands-on kitchen operations across lunch and dinner.
• Oversee food quality, consistency, presentation and portions.
• Manage ordering, stock, food cost and kitchen controls.
• Develop Mediterranean cuisine with Caribbean influences.
• Lead service during peak periods and ensure high standards.
• Support events, entertainment and potential Sunday brunch.

Skills

Executive Chef

Menu development

Kitchen operations

Team leadership

Cost control

Pre-opening experience

Education

Culinary degree

Tools

Food cost software

Job description

COREcruitment Ltd is seeking an experienced Executive Chef to lead the kitchen opening and ongoing culinary operations for a new 120-seat casual-elevated restaurant in Barbados. The role requires hands-on leadership, menu development, and the establishment of kitchen systems from the ground up.

You will recruit and mentor a team of about 10 chefs, set standards for Mediterranean-Caribbean cuisine, and manage food cost, ordering and kitchen controls to deliver exceptional guest experiences.