--- title: "Chef De Cuisine" company: "Kimpton Seafire Resort & Spa | Hotel Indigo Grand Cayman" company_url: "https://www.remjobs.works/companies/kimpton-seafire-resort-spa-hotel-indigo-grand-cayman" url: "https://www.remjobs.works/job/kimpton-seafire-resort-spa-hotel-indigo-grand-cayman-chef-de-cuisine-2b99e538-15db-4744-be6a-1db4472bcb20" apply_url: "https://job-boards.greenhouse.io/seafireresortltd/jobs/5238106007" workplace: onsite location: "Indigo Grand Cayman" employment_type: unspecified seniority: mid role: other region: other date_posted: 2026-09-16T23:38:04.000Z first_seen_by_remjobs: 2026-09-19T22:08:37.098Z --- # Chef De Cuisine **Kimpton Seafire Resort & Spa | Hotel Indigo Grand Cayman** · Indigo Grand Cayman Apply: https://job-boards.greenhouse.io/seafireresortltd/jobs/5238106007 ## About the role The Chef De Cuisine at POMPOM Restaurant runs the kitchen operations at the kitchen in coordination the Restaurant Manager and FOH Team by overseeing the day-to-day business performance and supports the Executive Sous Chef and peers in the hotel daily Operations. This position requires strong managerial, communication and leadership skills. ESSENTIAL DUTIES AND RESPONSIBILITIES: - Work in the kitchen leading by example and cooking with the team. - Apply principles of culinary science and Apply principles of food chemistry. - Apply sensory analysis to food and beverage preparation and presentation. - Innovate with new culinary ingredients and trends. - Integrate business continuity management into organization’s operations. - Overseeing food and beverage hygiene policies, cost and quality controls, high volume production operations, quick service, fine dining, inventory control, and site/outlet and equipment maintenance. - Master cook and chill methods. - Plan and develop menus for PomPom Restaurant and support Hotel Dining Operations. - Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. - Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. - Assists Executive Sous Chef with all kitchen operations and preparation. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. - Assists in determining how food should be presented and creates decorative food displays. - Maintains purchasing, receiving and food storage standards. - Ensures compliance with food handling and sanitation standards. - Performs all duties of kitchen managers and employees as necessary. - Recognizes superior quality products, presentations and flavor. - Ensures compliance with all applicable laws and regulations. - Follows proper handling and right temperature of all food products. - Operates and maintains all department equipment and reports malfunctions. - Checks the quality of raw and cooked food products to ensure that standards are met. - Supervises and coordinates activities of cooks and workers engaged in food preparation. - Leads shifts while personally preparing food items and executing requests based on required specifications. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. - Encourages and builds mutual trust, respect, and cooperation among team members. - Serves as a role model to demonstrate appropriate behaviors. - Maintains the productivity level of employees. - Ensures employees understand expectations and parameters. - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. - Ensures property policies are administered fairly and consistently. - Communicates performance expectations in accordance with job descriptions for each position. - Recognizes success performance and produces desired results. - Ensuring Exceptional Customer Service - Provides services that are above and beyond for customer satisfaction and retention. - Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. - Sets a positive example for guest relations. - Empowers employees to provide excellent customer service. - Interacts with guests to obtain feedback on product quality and service levels. - Handles guest problems and complaints. - Maintaining Culinary Goals - Achieves and exceeds goals including performance goals, budget goals, team goals, etc. - Develops specific goals and plans to prioritize, organize, and accomplish your work. - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. - Trains employees in safety procedures. - Managing and Conducting Human Resource Activities - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Participates in the employee performance appraisal process, providing feedback as need - Brings issues to the attention of the department manager and People and Culture as necessary. - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. SPECIFIC EXPERIENCE WE'RE SEEKING: - Solid experience and expertise in Peruvian-Nikkei Cuisine with south American background. - Prior experience in restaurant with similar style of cuisine like: COYA, La mar, Amazonico, Manko or Chotto Matte. - Candidates must have been in a similar role for 3-5 yrs. in luxury Restaurants, Hotels & Resort, with pre-opening experience. - 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred. - Food Handler Certification. - Able to coordinate and manage a team while handling multiple priorities under tight timelines in a rapidly changing environment. - Able to learn, retain, and present product, menu, and allergy information to guests and staff. - Knowledge or ability to quickly learn financial and business metrics and their effect on the restaurant operation. - Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, in-room dining, as well as management skills is preferred. - Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required. - Food and Beverage culinary management experience with demonstrated leadership. - Extensive knowledge of food handling and sanitation standards. - Understanding of purchasing and maintenance of kitchen equipment. - Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR. - Ability to acquire and maintain relationships e.g., associates, customers, vendors. - Ability to effectively manage labor productivity. - Strongly demonstrated creativity in all areas relating to food. - This position requires a flexible schedule, must be able to work evenings, weekends, and holidays. *Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.* *Salary range: $80,000.00 USD - $90,000.00 USD annually, plus annual bonus.* --- Source: Kimpton Seafire Resort & Spa | Hotel Indigo Grand Cayman's own career page, read by RemJobs. Canonical HTML version: https://www.remjobs.works/job/kimpton-seafire-resort-spa-hotel-indigo-grand-cayman-chef-de-cuisine-2b99e538-15db-4744-be6a-1db4472bcb20