{"id":2963473,"url":"https://alion.io/job/accor-chef-de-cuisine-10","title":"Chef De Cuisine","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":82,"open_postings":11,"ghost_share":0,"stale_share":0.727,"repost_share":0,"time_to_fill_p50_days":24,"computed_at":"2026-10-23T05:54:15Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Nassau, Bahamas"],"countries":["BS"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":34000,"max_usd":86000,"period":"year","method":"global_role_cell_scaled_by_country","sample_n":342},"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false},{"name":"Outlook","optional":false},{"name":"Windows","optional":false}],"status":"live","first_seen_at":"2026-10-20T22:08:30Z","employer_posted_date":"2026-10-20","last_verified_at":"2026-10-23T03:58:16Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"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.\nWe have an exciting job opportunity to join our Culinary team as a Chef De Cuisine at SLS Baha Mar, Nassau, The Bahamas.\nJOIN THE ENNISMORE FAMILY TODAY!\n Under the general guidance of the Executive Sous Chef, responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.\nDuties & Functions\nExhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems\nRole models company quality standards and service\nConstantly growing and coaching lower management and line level staff\nProvides clear direction and achievable goals for their entire team\nFully supportive of and cognizant of all Corporate Programs\nSupervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with the highest standards\nSupervises all kitchen areas to ensure a consistent high-quality product is produced\nAssists the Regional/Corporate Chef with menu planning\nAccountable for overall success of the culinary operations\nOptimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives\nEnsures all staff in the department adheres to SLS policy as outlined in the employee handbook\nResponsible for maintaining staffing levels through pro-active recruiting\nSupervises new team member training of all junior level staff ensuring they understand the high standards expected by them\nUses ongoing training and support to develop and maintain a motivated kitchen team, documenting sessions & assessing staff progress with regular appraisal & one to one discussion\nEnsure that performance management and colleague training/development occurs in a timely and consistent manner\nADDITIONAL RESPONSIBILITIES\nCommunicate effectively, both verbally and in writing, to provide clear direction to the venue teams.\nCommunicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.\nRemain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.\nMake decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.\nDevelop and implement cost saving and profit enhancement measures within your scope of responsibility.\nTo be aware of and ensure constant compliance with all necessary operational policies including:\nHealth and Safety\nFood Hygiene\n\nMaintenance\nEmergency Procedures\nLiquor Licensing\n\nSUPPORTIVE FUNCTIONS\nIn 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.\nAttend mandatory meetings including divisional meetings, staff meetings, etc.\nParticipating in community events and ensuring corporate social responsibility goals of SLS are met.\nUtilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.\nKeep work area clean and organized.\nEnsure confidential documents are kept in a secure area.\nWhen disposing of confidential documents that contain any personal identifiable information, they must be shredded or pulverized.\nComplete other duties as assigned by the Ownership or Corporate Offices.\nDemonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.\nEnsure that all staff follow and are in compliance with SLS policies and procedures.\nOTHER DUTIES\nAssimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.\nRegular 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.\nDue to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.\n EDUCATION\nCulinary Arts or Bachelor’s Degree preferred.\nStrong knowledge of food safety and sanitation.\nMust be Servsafe certified.\nEXPERIENCE\nAt least 5 or more years of Culinary experience in a supervisory role in a restaurant kitchen, Chef de Cuisine or Senior Sous Chef level, preferably in an upscale or lifestyle brand hotel.\nStrong financial, budgetary, and cost control practices.\nSPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY\nThe 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.\nConsiderable skill in math and algebraic equations using percentages.\nAbility to walk, stand, and/or bend continuously to perform essential job functions.\nExceptionally 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.\nAbility to work under pressure and deal with stressful situations during busy periods.\nAbility to access and accurately input information using a moderately complex computer system.\nProficient in Windows Office: Word, Excel, PowerPoint, Publisher, etc.\nDynamic, proven leaders demonstrate entrepreneurial spirit, innovative thinking, change leadership and focus on coaching and team motivation.\nExperience managing luxury brands.\nMust be innovative, organized, efficient and able to prioritize multiple projects while working with a team\nExceptional interpersonal skills required, must be able to always present self professionally\nMust be able to effectively communicate with all levels of an organization\nStrong work ethic and self-starter who is a team player and comes with a can-do attitude\nAbility to implement and maintain quality and service standards to produce a consistent product.\nImprove and promote quality and demonstrate accuracy and thoroughness.\nProblem-solving ability. Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully\n SAFETY REQUIREMENTS\nPersonal 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.\nRequires 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.\nGROOMING/UNIFORMS\nAll 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.\nOTHER\nAdditional language ability preferred.\nNOTICE\nThe 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.\nUpon 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.\nThis 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. 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