🥩 Senior Sous Chef Wanted — Carna, SLS Baha Mar, Nassau, Bahamas

🍽 Opportunity SLS Baha Mar is hiring a Senior Sous Chef for Carna, working under the Chef de Cuisine to coordinate, supervise, and direct the restaurant's food production while holding corporate quality standards and consistency across every plate. The hook: this is a named-restaurant seat inside a resort that bills itself as "a playground for the mischievous," so the Senior Sous Chef isn't just running back-of-house — they're setting the tone for a specific dining concept within Ennismore's wider SLS portfolio, with real accountability for cost control, training, and guest satisfaction. 👨‍🍳 Role & Responsibilities Personally perform kitchen tasks while leading and managing the wider team and all food-related systems Supervise correct procedure for preparation, presentation, and portion control across all raw and cooked foods Assist the Chef de Cuisine with menu planning and own overall culinary operations success Optimise profitability through consistent monitoring of inventory, food cost controls, and promotional initiatives Maintain staffing levels through proactive recruiting and supervise new team member training Run ongoing training and support to develop and motivate a kitchen team, documenting sessions and staff progress Ensure performance management and colleague development happen in a timely, consistent manner Communicate clearly, verbally and in writing, providing direction across the venue team Remain calm and act as a role model during high-pressure service or emergency situations Develop and implement cost-saving and profit-enhancement measures within scope of responsibility Maintain constant compliance with health and safety, food hygiene, maintenance, emergency procedure, and liquor licensing policies 🌎 ChefJobs Abroad Analysis Nassau life at SLS Baha Mar comes with the same beach-and-casino-resort backdrop as its Rosewood neighbour, but a different personality entirely — SLS trades understated luxury for a louder, more theatrical brand of hospitality, and Carna's Senior Sous Chef seat sits right at the centre of that identity for one specific restaurant rather than a whole property. What makes this role distinctive is the direct line to a Chef de Cuisine rather than a diffuse multi-outlet reporting structure, giving a Senior Sous Chef a tighter, more hands-on leadership seat with real say in one kitchen's daily execution and culture. It's a strong step for a Sous Chef ready to run point on cost, training, and quality for a named concept, inside a global hospitality group with brand mobility beyond this one property. ✅ Best Fit Sous Chefs ready to take senior ownership of one restaurant's kitchen under a Chef de Cuisine Chefs experienced managing luxury brands who want that on a resume alongside a specific concept restaurant Dynamic leaders with entrepreneurial instincts who enjoy coaching and motivating a team, not just running service Chefs comfortable with the math side of the job — food cost, percentages, margin work — as much as the pass Strong communicators able to defuse tension and solve problems calmly under pressure Chefs who want a global hospitality group (Ennismore, joint venture with Accor) behind their next career move Not a fit for chefs who want a hands-off, execution-only role without staffing and cost accountability