Chef de Cuisine

About the role

The Loren Hotel in Bermuda is looking for a passionate and experienced Chef de Cuisine with strong culinary leadership, creativity and a commitment to world-class dining. The role reports to the Executive Chef and covers the kitchen and commissary, with the ability to step into Executive Sous Chef duties when needed.

Key responsibilities

• Support the Executive Chef and Executive Sous Chef in overseeing daily kitchen and commissary operations
• Maintain culinary systems, standards and standard operating procedures
• Oversee food preparation, commissary production and menu execution
• Work with the Executive Chef and Director of Food & Beverage to ensure operational excellence across culinary outlets
• Help maintain quality, consistency, presentation and portion control
• Lead, coach, train and mentor kitchen staff, and take part in performance management and counseling
• Hold accountability for food cost, labor cost and direct operating expenses, and develop cost-control initiatives
• Assist with labor scheduling and staffing for daily operations and special events
• Ensure compliance with HACCP, food safety, sanitation and company policies
• Contribute to menu development and keep close communication with front-of-house and leadership teams

Required profile

• Minimum of 2 years' international experience as a Chef de Cuisine or 3 years as a Sous Chef in a luxury or first-class restaurant
• Certification from a recognized culinary school preferred
• Proven experience in American, European and Asian cuisine
• Strong leadership, delegation and team-development skills
• Ability to work in a fast-paced, high-pressure environment and in remote or island destinations
• Willingness to work evenings, weekends, holidays and extended hours

Required skills

• HACCP, food safety and kitchen systems
• Food cost control and budget awareness
• Microsoft Word, Excel, Outlook and Margin Edge