Executive Chef

Executive CHEF

The Executive Chef at BAMSI’s Cascarilla Café is responsible for leading all aspects of kitchen operations, menu development, food preparation, and culinary innovation, ensuring high-quality meals that reflect BAMSI’s “farm-to-table” philosophy. The Chef will integrate locally grown and harvested ingredients into a diverse, nutritious, and appealing menu that meets the dietary needs of students, faculty, staff, and guests. This leadership role supports the Institute’s vision of promoting sustainable agriculture, healthy living, and culinary excellence.

Key Responsibilities:

Leadership & Management

• Lead and supervise all kitchen staff, including cooks, prep staff, and dishwashers.
• Maintain a collaborative, positive kitchen culture that emphasizes excellence, cleanliness, and efficiency.
• Provide training and mentorship to staff, including student interns, in proper cooking techniques and kitchen safety.

Menu Planning & Execution

• Design innovative, seasonal menus utilizing produce, meats, and seafood sourced from BAMSI’s farms and local suppliers.
• Ensure meals are nutritionally balanced, culturally relevant, and aligned with dietary requirements (vegetarian, gluten-free, etc.).
• Oversee daily meal preparation and ensure consistent quality and portion control.

Procurement & Inventory

• Coordinate with BAMSI’s Farm and Marine Divisions for sourcing ingredients.
• Manage food purchasing, receiving, and inventory control within budgetary guidelines.
• Minimize waste through effective portioning and creative use of surplus produce.

Quality Assurance & Compliance

• Maintain the highest standards of food safety, hygiene, and sanitation in compliance with national food safety regulations.
• Ensure proper maintenance and cleanliness of all kitchen equipment and areas.

Strategic & Culinary Innovation

• Contribute to the development of culinary programs or workshops for students.
• Participate in BAMSI events, VIP catering, and showcase Bahamian cuisine with a modern twist.

Qualifications:

• Degree or certification in Culinary Arts from an accredited institution.
• Minimum of 5 years’ experience as an Executive Chef or Senior Sous Chef in a high-volume, institutional, or hospitality setting.
• Proven knowledge of farm-to-table concepts and sustainable food practices.
• Excellent leadership, organizational, and interpersonal skills.
• Strong budgeting, inventory management, and vendor relations experience.
• ServSafe or equivalent food safety certification preferred.

Desirable Attributes:

• Passionate about Caribbean cuisine, sustainable agriculture, and food innovation.
• Experience working in educational or campus environments.
• Commitment to mentoring and student development.