Head Chef

Job Purpose

The Head Chef is responsible for leading the day-to-day culinary operations across all Mise en Place kitchens and event venues, ensuring excellence in food quality, consistency, safety, and presentation. This role oversees production, staff management, and kitchen systems, while also supporting the planning and execution of catering and event operations. The Head Chef ensures that all protocols related to food preparation, service, safety, and hygiene are fully implemented and maintained across every event and kitchen site. Working closely with the Executive Chef, Operations, and Events teams, the role drives consistency, compliance, and creativity across selected Mise en Place brands.

Responsibilities

Food Production & Quality Control

• Oversee daily production at Mise en Place kitchen, ensuring standardized recipes, portion control, and plating presentations are followed.
• Conduct daily taste checks and quality audits before service.
• Supervise event and catering production to ensure consistency and flawless presentation.
• Monitor cooking methods, yields, and production efficiency to reduce waste.
• Support menu development, innovation, and R&D through recipe testing, costing, and documentation.
• Ensure that all food served at events and client locations meets Mise en Place’s quality and safety standards.

Events & Protocol Management

• Act as the culinary lead for all Mise en Place events, ensuring menus, production, and service align with client expectations.
• Work closely with the Events Manager and Operations team to plan logistics, staffing, and kitchen setup for each event.
• Ensure all necessary health, safety, and hygiene protocols are in place before, during, and after every event.
• Verify that event prep, transport, and service comply with DEH and company food safety standards.
• Support live events, tastings, and catering activations as required, ensuring smooth communication between the kitchen and front-of-house teams.

Systems, Documentation & Compliance

• Maintain and update kitchen management systems including MarketMan, recipe costing sheets, HACCP logs, prep lists, and production sheets.
• Verify that temperature logs, cleaning logs, and delivery checklists are completed and signed daily.
• Ensure production summaries, yield reports, and waste records are accurately submitted to the Executive Chef and Operations.
• Maintain and enforce both digital and physical recipe binders, SOPs, and allergen documentation.
• Ensure full compliance with Department of Environmental Health (DEH) standards and company food safety policies.
• Support the Executive Chef during internal audits, DEH inspections, and corrective action processes.

Inventory & Procurement

• Oversee daily requisitions and ensure proper transfer documentation between kitchens.
• Maintain accurate stock rotation, labeling, and FIFO practices.
• Monitor MarketMan inventory counts and ensures all entries align with physical stock.
• Track and control food costs and gross profit percentages (GP%), reporting variances weekly.
• Liaise with suppliers to verify product quality, delivery accuracy, and adherence to company standards.
• Support Procurement in managing supplier relationships and seasonal ordering.

Staff Leadership & Training

• Lead, train, and motivate kitchen and events production teams to achieve high performance and consistency.
• Supervise scheduling, attendance, and shift allocations to ensure sufficient coverage across kitchens and events.
• Provide continuous coaching in culinary skills, efficiency, and hygiene standards.
• Support Sous Chefs and Supervisors in team development and performance reviews.
• Foster a culture of accountability, teamwork, and professionalism reflective of Mise en Place values.

Administrative & Communication Duties

• Prepare daily production reports, staff attendance records, and shift summaries.
• Communicate effectively with the Operations, Events, and Procurement teams to ensure alignment across departments.
• Maintain confidentiality of staff and company information.
• Participate in management meetings, providing updates on performance, challenges, and upcoming projects.

Health, Safety & Facility Standards

• Inspect all kitchen and event equipment daily to ensure proper functioning and safety.
• Enforce PPE use, hygiene standards, and safe food handling at all times.
• Ensure compliance with DEH, Fire Safety, and Occupational Health standards.
• Promote and maintain a clean, safe, and organized working environment across all locations.

Key Qualifications and Skills

• Minimum 5–7 years of professional kitchen experience, including at least 2 years in a senior or supervisory role.
• Proven experience managing culinary operations for large-scale catering and events.
• In-depth knowledge of HACCP, DEH standards, and food safety regulations.
• Proficiency with MarketMan, recipe costing, and kitchen management documentation.
• Strong leadership and communication skills with the ability to manage diverse teams.
• Demonstrated success in menu development, cost control, and achieving GP% targets.
• High attention to detail and ability to work effectively under pressure.
• Physically fit; able to stand for long periods and lift up to 60 lbs.
• Passionate about food quality, creativity, and operational excellence.

Other Requirements

• Valid Cayman Islands Driver’s License.
• Valid CI DEH Food Handler’s Certificate (renewed every 3 years).
• Clear Police Clearance Report.
• Caymanians and Permanent Residents are strongly encouraged to apply and will receive priority consideration.