Chef De Cuisine - Cleo Mediterranean

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 leading all culinary operations at Cleo Mediterráneo, ensuring the delivery of exceptional Mediterranean cuisine inspired by the diverse flavors and traditions of the Mediterranean region. This role oversees kitchen operations, culinary team development, food quality, cost control, and guest satisfaction while maintaining the restaurant's culinary vision and operational excellence.

The Chef de Cuisine serves as a hands-on leader who inspires creativity, drives consistency, and fosters a culture of passion, teamwork, and hospitality.

Culinary Leadership

• Direct and manage all daily kitchen operations.
• Execute and maintain Cleo Mediterráneo culinary standards, recipes, and presentation guidelines.
• Ensure authenticity and consistency of Mediterranean flavors, techniques, and ingredients.
• Collaborate with the Executive Chef on menu development, seasonal offerings, tasting menus, chef's specials, and promotional events.
• Conduct regular food tastings and quality audits to ensure excellence.
• Lead menu innovation while preserving brand identity and culinary integrity.

Team Leadership & Development

• Recruit, train, mentor, and develop culinary team members.
• Foster a positive and collaborative kitchen culture focused on learning and professional growth.
• Conduct daily pre-service briefings and culinary training sessions.
• Establish performance expectations and conduct regular evaluations.
• Promote teamwork, accountability, and operational excellence.
• Build a succession pipeline through coaching and development of Sous Chefs and supervisors.

Operational Management

• Oversee food preparation, production, and service execution.
• Ensure efficient kitchen workflow during all meal periods.
• Develop and manage staffing schedules according to business volumes.
• Monitor inventory levels and ordering practices.
• Ensure all kitchen equipment is maintained and operating efficiently.
• Maintain cleanliness, organization, and sanitation standards throughout the kitchen.

Financial Performance

• Manage food cost through proper purchasing, portion control, and waste reduction initiatives.
• Analyze food cost reports and implement corrective action plans when required.
• Monitor labor costs and productivity levels.
• Participate in budget planning and forecasting.
• Optimize profitability while maintaining quality standards.
• Control inventory variances and minimize losses.

Guest Experience & Brand Standards

• Ensure every dish reflects the restaurant’s Mediterranean dining philosophy.
• Partner with restaurant leadership to deliver exceptional guest experiences.
• Respond professionally to guest feedback and special dietary requests.
• Support VIP dining experiences, culinary showcases, and special events.
• Maintain strong collaboration with Front-of-House leadership to ensure seamless service.

Health, Safety & Compliance

• Ensure full compliance with food safety regulations, HACCP standards, and company policies.
• Conduct regular sanitation audits and food safety inspections.
• Promote workplace safety and accident prevention.
• Ensure proper food handling, labeling, storage, and allergen management procedures.
• Maintain a safe and professional working environment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participating in community events and ensuring corporate social responsibility goals of SLS are met.
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secure area.
• When disposing of confidential documents that contain any personal identifiable information, they must be shredded or pulverized.
• Complete other duties as assigned by the Ownership or Corporate Offices.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Ensure that all staff follow and are in compliance with SLS policies and procedures.

OTHER DUTIES

Assimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

EDUCATION

• Minimum 5 years of progressive leadership experience within upscale Mediterranean, fine-dining, luxury hotel, or destination restaurant environments.
• Previous experience as Sr. Sous Chef or Chef de Cuisine required.
• Strong knowledge of Mediterranean cuisines, including Greek, Italian, Turkish, Lebanese, North African, Spanish, and coastal Mediterranean culinary traditions.
• Experience in high-volume luxury hospitality operations preferred.

Skills & Competencies

• Strong culinary expertise in Mediterranean cuisine and modern dining concepts.
• Excellent leadership and team development skills.
• Proven ability to manage food and labor costs.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.
• Strong planning, problem-solving, and decision-making capabilities.
• Ability to thrive in a fast-paced and guest-focused environment.

Education & Certifications

• Culinary degree or professional culinary certification preferred.
• HACCP and Food Safety Certification required.
• Additional culinary or leadership certifications are considered an asset.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Exceptionally strong ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Proficient in Windows Office: Word, Excel, PowerPoint, Publisher, etc.
• Dynamic, proven leaders demonstrate entrepreneurial spirit, innovative thinking, change leadership and focus on coaching and team motivation.
• Experience managing luxury brands.
• Must be innovative, organized, efficient and able to prioritize multiple projects while working with a team
• Exceptional interpersonal skills required, must be able to always present self professionally
• Must be able to effectively communicate with all levels of an organization
• Strong work ethic and self-starter who is a team player and comes with a can-do attitude

• Ability to implement and maintain quality and service standards to produce a consistent product.
• Improve and promote quality and demonstrate accuracy and thoroughness.
• Problem-solving ability. Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully

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.