Executive Kitchen Lead
On-siteJamaica, New York, United States
Job Summary
Lead day-to-day kitchen operations across multiple dining outlets, driving food quality, consistency, and presentation standards while managing labour, scheduling, and workforce planning. Oversee food cost controls, inventory, purchasing, and waste reduction initiatives to ensure compliance with health regulations. Mentor culinary teams, support recruitment and succession planning, and collaborate on menu development and operational improvements. Deliver exceptional standards during peak trading periods and special events. This role fits an experienced Executive Chef or Kitchen Manager seeking career growth within a growing hospitality organization in the Caribbean.
Required Qualifications
- Previous experience as an Executive Chef, Executive Sous Chef, Head Chef, Kitchen Manager, or similar leadership role
- Strong background in high-volume hospitality, restaurants, resorts, entertainment venues, or multi-outlet operations
- Proven ability to lead and develop culinary teams
- Strong understanding of kitchen financials, food cost management, and inventory controls
- Excellent organisational and communication skills
- Ability to perform effectively in a dynamic, guest-focused environment
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