Job Description

Island Naturals is located in the Cayman Islands. We are seeking a senior leader to join our team as a Chef De Cuisine to run our two restaurant locations.



Please note this is a genuine job opportunity to live and work in the Cayman Islands!



Join our dynamic hospitality and retail group, featuring two vibrant outlets and expanding catering operations. We operate a popular restaurant and cafe, supported by two skilled kitchen teams and diverse menus. Our team of 20-30 culinary professionals is adaptable to seasonal demands, driving exceptional guest experiences. We're passionate about growth and excellence--come be part of our exciting journey!



The functions of this role will include, but not be limited to, the following duties & responsibilities:



General Duties

Develop and design innovative menus that balance creativity with brand image, cost efficiency, considering current market prices and ingredient availability. Oversee food preparation, cooking, and plating, ensuring all dishes meet the established standards of excellence. Consistently calculate and monitor food costs to ensure profitability, adjusting recipes and portions as needed. Implement cost-saving strategies, such as portion control, waste reduction, and supplier negotiations, to optimize expenses without compromising quality. Oversee inventory management, including ordering, receiving, and storage, to prevent spoilage and reduce unnecessary expenditures. Delegate tasks effectively to ensure smooth kitchen operations and timely service delivery. Lead, train, and motivate kitchen staff, fostering a collaborative and disciplined team environment, aligning with Island Naturals culture and expectations Conduct interviews for new hires, support team development through mentorship, and address disciplinary issues in a professional and constructive manner Conduct regular staff performance evaluations and provide ongoing training to enhance skills and maintain high standards. Create and refine policies and procedures for kitchen operations to foster continuous improvement in efficiency, quality, and safety. Ensure compliance with health, safety, and sanitation regulations to provide a safe working environment. Coordinate with suppliers and vendors to secure quality ingredients at favorable prices and establish strong supply relationships. Monitor kitchen workflows, identify bottlenecks, and implement process improvements for efficiency and cost reduction. Collaborate with and advise the owner on strategic planning, market conditions, competitors, and opportunities for process improvement. Collaborate closely with the F&B leader on strategic planning, managing costs, developing talent, and exceeding customer expectations. Work collaboratively with front-of-house teams to ensure seamless service and guest satisfaction. Collaborate effectively as a member of the broader leadership team at Island Naturals, exemplifying professionalism, strong leadership, and teamwork.

The incumbent must have the following skills and experience:

2+yrs in a leadership role at a multi-location business, including experience with scheduling, process improvement, costing, and menu creation 5+ yrs experience working as a professional chef Extensive culinary expertise and knowledge of various cooking techniques and cuisines. 2+ yrs managing a diverse team of 10+ professionals Strong leadership and team management skills, with the ability to motivate and develop staff. Excellent organizational and time-management abilities to oversee multiple tasks simultaneously. Excellent knowledge of food safety, sanitation standards, and regulatory compliance, and experience of managing inspections & implementing recommendations/process changes. Budgeting and cost control skills, including food costing, waste management, and profit maximization. Effective communication skills for interacting with team members, management, suppliers, and customers. Ability to work under pressure and adapt quickly to changing circumstances. Experience in menu development, innovation, and keeping up with current food trends. Strong problem-solving skills and the ability to handle conflicts or disciplinary issues professionally. Basic proficiency with inventory management and ordering software. A culinary qualification or certification from a recognized institution is preferred Ability to work flexible hours, including evenings, weekends, and holidays as required.

Please note the salary listed is in Canadian dollars; however, we pay in KYD (Cayman Islands dollar). There is no tax on any earnings in the Cayman Islands. The only salary deduction is health insurance, for which the company contributes 50%, and 5% pension contributions.