Job Description

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. As part of our team, you’ll help shape a world where guests and employees alike feel connected: to nature, to each other, and to themselves. Together, we strive to leave a lasting legacy, ensuring that what we do today positively impacts the generations of tomorrow.

We’re seeking the services of an Executive Sous Chef. The successful candidate will be responsible for assisting the Executive Chef in overseeing the daily culinary operations of the hotel, including all kitchen and food production areas. This role ensures the highest standards of food quality, presentation, hygiene, and consistency across all outlets are maintained.

Location: Bermuda | Department: Food & Beverage| Reports to: Executive Chef

YOUR RESPONSIBILITIES

• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
• Hire, coach, counsel, and conduct performance evaluations of direct reports.
• Capable of fulfilling all areas of executive chef’s responsibilities.
• Assist with weekly kitchen labor schedules for commissary production and events staff whilst meeting staffing criteria/guidelines and labor budgets.
• Collaborate in planning and developing innovative and visionary dishes for the menu creation, including seasonal and event-based offerings.
• Focus on guest experience & service recovery and have creative ways to influence.

YOUR QUALIFICATIONS

• At least two (2) years’ international experience in a first-class restaurant establishment as Chef De Cuisine or Head Chef.
• Previous experience working in a hotel property is required. Ideally on an Island Destination
• Certification from a recognized culinary school is an asset.
• Attention to detail, time management, and interpersonal communication skills are essential.
• Must be a passionate culinarian with a diverse palette and sense of presentation.
• Physically fit and in good health; capable of heavy lifting and standing for extended hours.
• Candidate must have proven background in American, European (with a focus on Mediterranean) and Asian cuisine.
• Experience in remote or island destinations will be key.
• Ability to understand and impact change with sound accounting practices.

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.