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Senior Caribbean Chef Jobs (NOW HIRING)

Vicente's Supermarket

Executive Chef

Brockton, MA · On-site

$90K - $120K/yr

... across Caribbean, Portuguese, and Central amp; South American cooking. The Executive Chef will ... Proven experience as an Executive Chef or senior culinary leader, ideally overseeing multiple ...

Gecko New York

Executive Chef | Upscale Dining

Edgewater, NJ · On-site

$75K - $103K/yr

... chef or senior culinary leadership experience in high-volume restaurants * Strong background in Caribbean, Latin, or scratch kitchen cuisine preferred * Proven ability to lead and develop large ...

MOMOFUKU

Sous Chef

Manhattan, NY · On-site

$72K - $77K/yr

They are dedicated to celebrating Caribbean culture in the East Village and reflect Chef Paul ... With support of senior culinary management, monitor and ensure that standard kitchen operating ...

Benchmark

Chef de Cuisine

Hanover, NH · On-site

$66K - $90K/yr

... Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of ... Attends daily meetings with the Executive Chef and all the other Senior Chefs regarding the updates ...

Pyramid Global Hospitality

Chef de Cuisine

Dartmouth, MA · On-site

$71K - $97K/yr

... Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of ... Attends daily meetings with the Executive Chef and all the other Senior Chefs regarding the updates ...

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Senior Caribbean Chef information

See salary details

$25K

$80.3K

$163.5K

How much do senior caribbean chef jobs pay per year?

As of Aug 24, 2026, the average yearly pay for senior caribbean chef in the United States is $80,287.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,500.00 and $103,000.00 per year, depending on experience, location, and employer.

What is the difference between Senior Caribbean Chef vs Caribbean Sous Chef?

AspectSenior Caribbean ChefCaribbean Sous Chef
CredentialsCulinary degree, extensive Caribbean cuisine experienceCulinary diploma, Caribbean cuisine experience
Work EnvironmentHigh-end restaurants, resorts, private clubsHotels, restaurants, catering services
Employer & IndustryLuxury hospitality, Caribbean culinary industryHospitality sector, Caribbean food establishments
Role FocusOversees kitchen operations, menu developmentAssists head chef, manages kitchen staff

The Senior Caribbean Chef typically holds a leadership role with more responsibilities in menu creation and kitchen management, while the Caribbean Sous Chef supports the head chef and focuses on daily kitchen operations. Both roles require Caribbean culinary expertise but differ in scope and seniority.

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Senior Caribbean Chef jobs near you
Infographic showing various Senior Caribbean Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $80,287 per year, or $38.6 per hour.

Executive Chef

Vicente's Supermarket

Brockton, MA • On-site

$90K - $120K/yr

Full-time

Re-posted yesterday

Job description

Job Title: Executive Chef
Reports to: Randy, Director of Culinary Operations
Position Summary
Vicente's Supermarket is seeking a skilled, hands-on Executive Chef to lead culinary operations across multiple store locations, serving a diverse customer base including Haitian, Cape Verdean, Brazilian, Latin American, and Portuguese communities. This role requires deep, authentic expertise in Haitian, Cape Verdean, and Brazilian cuisines — the heart of Vicente's culinary identity — with working range across Caribbean, Portuguese, and Central amp; South American cooking. The Executive Chef will standardize recipes, develop new items, train and manage culinary teams, drive chef-level accountability, and elevate prepared foods and catering programs across all units.
Major Tasks, Responsibilities, and Key Accountabilities
Kitchen Operations Management
  • Oversee kitchen operations across multiple store locations, ensuring food safety, quality, and consistency at all times
  • Ensure compliance with health, safety, and sanitation regulations across all locations
  • Drive the presentation and sales performance of prepared foods and catering programs across all units
Menu and Recipe Development
  • Develop and standardize culturally authentic menus, anchored in Haitian, Cape Verdean, and Brazilian cuisine and reflecting the broader communities Vicente's serves
  • Standardize recipes with exact specifications to maintain consistency and quality across all store locations
  • Ensure breakfast, lunch, and dinner buffet menu schedules are upheld to company standards
Team Leadership and Accountability
  • Train and manage culinary teams across all locations, overseeing schedules and implementing HR standards to foster a positive and collaborative work environment
  • Establish and run a chef accountability structure — quality, cost, and shrink standards with a named owner in every kitchen
  • Conduct ongoing training sessions to enhance team skills, food knowledge, and service standards
  • Drive cultural changes within the team to align with the supermarket's values and goals
Food Cost, Inventory, and Vendor Relations
  • Control food cost, manage inventory levels, and oversee ordering practices to stay within budget
  • Build and maintain vendor relationships to ensure availability of fresh, high-quality ingredients
  • Provide complete, accurate recipe documentation and current recipe costs to support the Commissary food cost platform, and partner with that team until food cost reaches target
Customer Service and Merchandising
  • Maintain high food quality and presentation standards to ensure an excellent customer experience
  • Collaborate with Store Directors and Marketing to develop merchandising strategies, appealing food displays, and promotional campaigns
  • Address customer feedback promptly and use customer insights to continuously improve the dining experience
Qualifications
  • Proven experience as an Executive Chef or senior culinary leader, ideally overseeing multiple locations or high-volume prepared foods operations
  • Deep, hands-on expertise in Haitian, Cape Verdean, and Brazilian cuisines required; broader Caribbean, Portuguese, and Central amp; South American range strongly preferred
  • Demonstrated ability to standardize recipes, control food cost, and manage inventory and vendor relationships
  • Strong leadership and training skills, with experience managing and developing culinary teams
  • ServSafe or equivalent food safety certification required; strong working knowledge of health and sanitation regulations
  • Excellent organizational and communication skills, with the ability to collaborate across Store Directors, Marketing, and corporate teams
  • Bilingual (English/Haitian Creole, English/Cape Verdean Creole, English/Portuguese, or English/Spanish) strongly preferred
  • Willingness and ability to travel regularly between store locations
Working Conditions
  • Fast-paced, multi-location kitchen environment with frequent standing, lifting, and multitasking
  • Must be able to work around heat, steam, and commercial kitchen equipment
  • Requires regular travel between store locations to oversee culinary operations and teams
  • Requires flexibility to work during busy breakfast, lunch, dinner, and catering event periods, including some evenings, weekends, and holidays
  • Must maintain cleanliness and food safety protocols at all times across all locations

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