Chef De Cuisine - Carna Steakhouse

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive. 

We have an exciting job opportunity to join our Culinary team as a Chef De Cuisine at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

The Chef de Cuisine is responsible for the day-to-day management and leadership of all kitchen operations at Carna Steakhouse. This role ensures the consistent delivery of exceptional food quality, presentation, and guest satisfaction while maintaining the highest standards of food safety, cleanliness, and team performance. The Chef de Cuisine leads, develops, and inspires the culinary brigade, driving operational excellence and profitability while preserving the unique identity and standards of the Carna brand. 

• Lead all kitchen operations, ensuring consistency in food quality, presentation, and taste. 

• Execute and maintain Carna culinary standards, recipes, and specifications. 

• Collaborate with the Executive Chef on menu development, seasonal offerings, and special events. 

• Monitor food production to ensure quality, freshness, and proper portion control. 

• Conduct regular tastings and quality assessments. 

• Recruit, train, mentor, and evaluate culinary team members. 

• Foster a positive, professional, and high-performance kitchen culture. 

• Schedule labor effectively to meet operational needs while controlling costs. 

• Conduct daily briefings, culinary training sessions, and performance reviews. 

• Promote teamwork, accountability, and continuous improvement. 

• Oversee opening and closing kitchen procedures. 

• Ensure compliance with all food safety, HACCP, sanitation, and company standards. 

• Monitor equipment maintenance and coordinate repair requirements. 

• Manage inventory, ordering, receiving, and storage processes. 

• Maintain cleanliness and organization throughout all kitchen areas. 

• Control food cost through proper purchasing, inventory management, and waste reduction initiatives. 

• Monitor labor costs and productivity targets. 

• Analyze sales trends and forecast operational requirements. 

• Support budgeting and financial planning objectives. 

• Ensure proper portioning and recipe adherence to maximize profitability. 

• Ensure every dish exceeds guest expectations. 

• Respond professionally to guest feedback and special dietary requirements. 

• Collaborate with front-of-house leadership to deliver outstanding dining experiences. 

• Participate in VIP events, promotions, and guest engagement opportunities when required. 

• Maintain full compliance with local health regulations and company policies. 

• Ensure safe handling, preparation, and storage of food products. 

• Conduct regular kitchen inspections and corrective action plans. 

• Promote a culture of workplace safety and accident prevention. 

• Minimum 5 years of progressive culinary leadership experience in an upscale steakhouse, fine-dining restaurant, or luxury hotel environment. 

• Previous experience as Sr. Sous Chef or Chef de Cuisine required. 

• Strong knowledge of premium beef programs, dry-aging methods, grilling techniques, and modern steakhouse operations. 

• Strong leadership and people-management abilities. 

• Excellent culinary, butchery, and steakhouse preparation skills. 

• Proven ability to manage food and labor costs. 

• Strong organizational and time-management skills. 

• Excellent communication and interpersonal skills. 

• Ability to perform effectively in a fast-paced, high-volume environment. 

• Strong problem-solving and decision-making capabilities. 

• Culinary degree or professional culinary certification preferred. 

• Food Safety/HACCP Certification required. 

• Additional culinary certifications are advantageous. 

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

• The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

• Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.