You will be responsible for creating innovative, high-quality menus, enforcing top-tier kitchen standards, and guiding the team to become a focused, respectful, and high-performing unit.

Head Chef

Job Summary

RawBar seeks a dynamic and disciplined Head Chef to fully command our kitchen operations. This is more than a cooking role — we need a culinary leader who can inspire change. The ideal candidate brings a mix of gourmet expertise, strong team leadership, and a deep respect for professionalism. You will be responsible for developing innovative menus, maintaining uncompromising standards, and mentoring a disorganized team into a high-functioning culinary brigade.

Key Responsibilities

• Lead, train, and instill discipline and professionalism across the kitchen team

• Develop and execute gourmet menus aligned with RawBar’s premium brand

• Maintain impeccable standards of food safety, hygiene, and presentation

• Oversee daily kitchen operations, including prep planning, inventory, and scheduling

• Identify and close performance gaps within the team through hands-on coaching

• Drive food cost control, waste reduction, and sourcing efficiency

• Collaborate with the Operations Manager and ownership on product innovation

•Set the tone for a respectful, clean, and focused work environment

• Conduct regular team briefings, debriefs, and ongoing culinary training

• Uphold all health department and food safety regulations without compromise

Requirements

• Minimum 3–5 years of experience as a Head Chef in a high-end or premium dining environment

• Meal Planning for catered events

• Strong leadership with a no-nonsense approach, balanced by mentorship and patience

• Culinary degree or equivalent hands-on training and certifications

• Highly skilled in menu creation, gourmet plating, and portioning control

• Exceptional organizational, problem-solving, and communication skills

• Deep knowledge of kitchen SOPs, food safety, and HACCP principles

• Ability to thrive in fast-paced, high-stakes environments

Preferred Qualifications

• Experience in Caribbean or seafood-forward cuisine (an asset, not a must)

• Training in food safety, staff development, or kitchen operations

• Familiarity with modern culinary trends and sustainable kitchen practices

• Experience with menu costing, GP targets, and waste tracking

What We Offer

• Competitive salary based on experience and impact

• Full creative control of the kitchen with strong support from management

• Opportunity to lead a culture shift and build your legacy in a respected brand

• Career development and long-term growth opportunities

• Recognition and reward for excellence in leadership and performance