Executive Chef

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. The Executive Chef at The Loren at Pink Beach is responsible for overseeing all culinary operations, ensuring company systems, brand standards, and standard operating procedures are consistently met across all kitchen outlets reporting directly to this role. The position holds full accountability for commissary production, food quality, and menu execution, while working closely with the Director of Outlets and Hotel Manager to maintain excellence across all aspects of the culinary operation. Location: Bermuda | Department: Kitchen| Reports to: Hotel Manager YOUR RESPONSIBILITIES

Oversee all commissary production, kitchen operations, and food/menu execution Ensure compliance with company standards, systems, and SOPs across all kitchen outlets Collaborate with the Director of Food & Beverage to maintain operational and quality standards Hire, train, coach, and mentor culinary team members and direct reports Conduct performance evaluations and manage staff development plans Promote and uphold the company’s culture, mission, and philosophy Develop and implement systems to improve kitchen efficiency and consistency Manage and control food, labor, and direct operating expenses within budget Assist with weekly scheduling for commissary and events staff in line with forecasting tools and labor targets Support development of labor cost control measures Troubleshoot operational challenges effectively and efficiently Skills & Competencies

Strong leadership, delegation, and team management skills Excellent attention to detail, organizational ability, and time management Ability to manage multiple priorities in a fast-paced, time-sensitive environment Strong problem-solving and troubleshooting abilities Passionate culinarian with refined palate and strong presentation skills Ability to develop, implement, and maintain effective culinary systems and processes YOUR QUALIFICATIONS

Minimum of five (5) years’ experience in a first-class luxury hotel with multiple outlets as Executive Sous Chef or higher International experience in luxury hotel environments is essential Culinary certification from a recognized institution is an asset Passion for culinary excellence with exceptional palate, creativity, and presentation skills. Strong leadership, delegation, and team development abilities. Excellent organizational, multitasking, and time management skills. Ability to work effectively in a fast-paced, high-pressure environment. Strong understanding of HACCP, food safety, sanitation, and kitchen systems. Financial awareness with the ability to support budgets, food cost controls, and labor management. Proficiency in Microsoft Word, Excel, Outlook, and Margin Edge. Excellent troubleshooting and problem-solving skills. Experience working in remote or island destinations preferred. Flexible to work evenings, weekends, holidays, and extended hours as operationally required. 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.

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