Head Chef
On-sitePorters, Saint James, Barbados or Porters, Virginia, United States
Job Summary
Lead the daily operations of the culinary team, ensuring the highest standards of food quality, presentation, consistency, and service excellence across all three restaurants. Support menu development and culinary innovation while maintaining Fairmont brand standards and incorporating local Caribbean influences. Inspire, coach, and develop chefs and culinary colleagues through effective leadership, training, and mentorship. Ensure compliance with all food safety, sanitation, HACCP, and hygiene standards. Monitor food preparation, production, and service standards across all culinary outlets. Collaborate with the Executive Chef and Food & Beverage leadership team to enhance the overall dining experience. Maintain strong relationships with suppliers and support effective procurement practices. Manage kitchen financial performance through effective budgeting, food cost control, inventory management, and waste reduction strategies to maximize profitability. Previous experience as a Head Chef or Executive Sous Chef within a luxury hotel or resort is required.
Required Qualifications
- Previous experience as a Head Chef or Executive Sous Chef, within a luxury hotel or resort
- Minimum of 5–7 years' progressive culinary leadership experience
- Strong knowledge of modern culinary techniques, menu creation, and food presentation
- Demonstrated ability to lead, motivate, and develop a diverse culinary team
- Strong financial acumen with experience managing food costs, budgets, and kitchen operations
- Excellent knowledge of food safety standards and HACCP practices
- Culinary qualification from a recognised culinary institution preferred
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