Head Chef

Our client is seeking a Head Chef for their busy restaurant. The ideal candidate is passionate about their career in the hospitality industry and the art they create in the Kitchen. You are a proven Head Chef who thrives on working under pressure in a busy kitchen. This opportunity will allow you to use your knack of creative culinary skills supervisory experience, coaching skills, passion for hospitality and business acumen, all while managing a busy kitchen in the Cayman Islands.


Managing of the day-to-day operations of the Kitchen. The organization of back of house and liaison with Front of house Manager to ensure the kitchen, its staff and culinary experience runs smoothly, profitably and to the highest standard.


The ultimate goal of the Head Chef is to create well operated, revenue producing kitchen.  This position is obviously critical to the successful operation of the restaurant. As such, your performance is a very important part of our ongoing goal to exceed customer’s expectations.

You will report directly to the Restaurant Manager and you will work closely with the Management Team to continue to raise the bar in what is one of the best restaurants on the Island!  As the Head Chef you will be responsible for day to day operations of the kitchen with the primary responsibility of assuring the highest quality of all food-related tasks, especially those that relate to the successful operation of our kitchen.

Responsibilities include, but not limited to:

  • Inventory ordering and cost control
  • Preparing all menu items
  • Hiring and training of kitchen staff
  • Opening and closing duties
  • Maintaining Controls other departments
  • Menu item costing
  • Daily specials development
  • Kitchen equipment cleaning and maintenance
  • Safety and security of the kitchen

Experience Requirements:

Due to the wide range of responsibilities we require that the ideal candidate will be professional, reliable, fun and possess excellent interpersonal skills.

Schedule Requirements:  

This position requires maintaining flexibility in regards to scheduling.  Initially, you will have one day off per week, though this is not guaranteed if the successful operation of the kitchen requires you to be present. 

Apply Now

Mark Hogan