Executive Chef

Position Overview

The Cove is seeking an inspired and experienced and hands on Executive Chef to lead and shape the culinary program at our luxury resort in Eleuthera, The Bahamas.

As a Relais & Châteaux property, The Cove is committed to exceptional cuisine, personalized hospitality and an authentic sense of place. This position requires a creative, hands-on culinary leader who can develop a distinctive island dining experience inspired by the waters, farms, ingredients and culture of The Bahamas.

The Executive Chef will oversee every aspect of the culinary operation, including menu development, team leadership, food quality, financial performance, sanitation and the overall guest experience. The ideal candidate will balance culinary creativity with strong operational discipline and consistent execution.

Key Responsibilities

• Provide overall leadership and direction for The Cove’s culinary program.
• Create seasonal menus that celebrate local seafood, island-grown ingredients and the flavors of The Bahamas.
• Uphold Relais & Châteaux and company standards throughout the culinary operation.
• Maintain exceptional standards for food quality, presentation, consistency and sanitation.
• Build a culinary culture focused on teamwork, accountability, creativity and professional development.
• Recruit, train, mentor and retain a talented culinary team.
• Maintain a visible, hands-on presence in the kitchens, restaurants and overall guest experience.
• Engage personally with guests, gather feedback and customize dining experiences whenever possible.
• Collaborate closely with the Food & Beverage and resort leadership teams.
• Oversee restaurant dining, special events, private dinners, weddings, group programs and resort buyouts.
• Develop memorable culinary experiences that reflect the destination and strengthen the resort’s identity.
• Manage food costs, labor, purchasing, inventory and departmental budgets.
• Build strong relationships with local fishermen, farmers, artisans and specialty suppliers.
• Ensure proper receiving, storage, labeling and handling of all food products.
• Maintain compliance with all health, safety and company standards.

Qualifications

• Previous experience as an Executive Chef, Executive Sous Chef or senior culinary leader within a luxury resort or high-end restaurant.
• Strong knowledge of seafood, seasonal cooking and ingredient-driven cuisine.
• Demonstrated success leading, developing and retaining culinary teams.
• Excellent menu-development, organizational and financial-management skills.
• Ability to manage purchasing, inventory and supply-chain challenges in an island environment.
• Ability to balance creativity with consistency and operational excellence.
• Strong communication skills and a genuine desire to engage with guests.
• Experience within Relais & Châteaux or a comparable luxury hospitality environment strongly preferred.
• Caribbean or international resort experience is an advantage.
• Culinary degree or equivalent professional experience preferred.

Leadership Profile

The successful candidate will be:

• A visible, hands-on and approachable leader.
• Passionate about food, hospitality and creating a strong sense of place.
• Creative, resourceful and adaptable.
• Calm and organized in a high-expectation resort environment.
• Skilled at building relationships across culinary, service and resort teams.
• Dedicated to developing others and creating a positive, accountable workplace culture.
• Comfortable living and working in a remote island destination.