Executive Chef

Carnivale Paradise Island has an exciting opportunity for an experienced Executive Chef. Featuring energetic colors, glamour, photography, and wild design, Carnivale engages all of the senses with global flavors, Latin music, savory aromas and luxurious comfort.

Great opportunity for an experienced, creative, and dynamic Executive Chef with an eye for detail to help open and lead the back of the house operations for this exciting waterfront restaurant which will be located Hurricane Hole Marina. The ideal candidate will have prior experience in a similar role and operation, proven leadership and training & development, hands-on operator, ability to control expenses, and strong commitment to drive performance and delivering memorable guest experiences. We are looking for a creative culinary leader who has a passion for food and delivering exceptional culinary experiences to each and every guest.

Additional responsibilities include:

• Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs

• Collaborate with General Manager and Corporate Director of F&B to design menus to be current and provide unique culinary experience while maximizing profits and controlling costs.
• Seek opportunities to maintain restaurant’s prominent position within the competitive market. 
• Participate in special events and promotional functions, maintaining a high profile with current and prospective guests.
• Remain current with culinary trends in the industry and local market.
• Provide direction and general supervision to culinary team; ability to develop and mentor internal talent.
• Direct the daily execution of all assigned kitchen’s food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff.
• Establish and ensure compliance with health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Exhibit good working knowledge of meeting budgeted labor/food cost.
• Ensure that kitchen equipment is maintained and repaired as needed.

• Partner with the General Manager to perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with General Manager, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues