At The Loren, we believe hospitality is more than service; it's a calling to inspire, elevate, and leave the world better than we found it. We believe in creating more than just exceptional hotels, residences, and restaurants, we build experiences that celebrate culture, beauty, community, and conservation.
We are seeking a passionate and experienced Chef de Cuisine with exceptional culinary leadership skills, creativity, and a commitment to delivering world-class dining experiences.
Location: Bermuda | Department: Kitchen| Reports to: Executive Chef
YOUR RESPONSIBILITIES
- Support the Executive Chef and Executive Sous Chef in overseeing daily kitchen and commissary operations.
- Ensure all culinary systems, standards, and standard operating procedures are consistently maintained.
- Oversee all aspects of food preparation, commissary production, and menu execution to the highest standards.
- Work closely with the Executive Chef and Director of Food & Beverage to ensure operational excellence across all culinary outlets.
- Assist in maintaining quality, consistency, presentation, and portion control standards.
- Lead, coach, train, and mentor culinary team members and kitchen assistants. Participate in staff development, performance management, and counseling where required.
- Maintain accountability for food cost, labor cost, and direct operating expenses within the culinary department.
- Assist with labor scheduling and staffing requirements for daily operations and special events.
- Develop and implement labor and cost-control initiatives while maintaining exceptional quality standards.
- Ensure compliance with HACCP standards, food safety regulations, sanitation procedures, and company policies.
- Support menu development and contribute innovative ideas aligned with The Loren brand and guest experience.
- Maintain strong communication and collaboration with front-of-house and leadership teams.
- Step into Executive Sous Chef responsibilities when operationally required.
- Promote and uphold the company’s culture, mission, and philosophy in all aspects of leadership and operations.
YOUR QUALIFICATIONS
- Minimum of 2 years’ international experience as a Chef de Cuisine or 3 years’ experience as a Sous Chef in a luxury or first-class restaurant environment.
- Certification from a recognized culinary school preferred.
- Strong culinary knowledge with proven experience in American, European, and Asian cuisine.
- Passion for culinary excellence with exceptional palate, creativity, and presentation skills.
- Strong leadership, delegation, and team development abilities.
- Excellent organizational, multitasking, and time management skills.
- Ability to work effectively in a fast-paced, high-pressure environment.
- Strong understanding of HACCP, food safety, sanitation, and kitchen systems.
- Financial awareness with the ability to support budgets, food cost controls, and labor management.
- Proficiency in Microsoft Word, Excel, Outlook, and Margin Edge.
- Excellent troubleshooting and problem-solving skills.
- Experience working in remote or island destinations preferred.
- Flexible to work evenings, weekends, holidays, and extended hours as operationally required.
WHY JOIN THE LOREN:
This is not simply a role—it’s an invitation to join a purpose-driven collective. Our hotels are sanctuaries where design meets nature, and service meets soul. Here, you’ll have the opportunity to lead with heart, innovate with intention, and help shape a hospitality legacy built on care, creativity, and contribution.
