A private family is seeking an experienced, polished, and service-oriented Private Chef/Head Chef and a Sous chef for their private island in the Exuma, Bahamas. The family wants to establish a long-term relationship with one chef who can return consistently for their visits, rather than working with a different chef each trip. The family primarily visits the island twice a year, in July and December, with the possibility of additional stays in spring and/or autumn. Visits are generally about two weeks, with the Chef arriving 5–6 days before the family's arrival for provisioning, organization, and food preparation. The first engagement will be a trial over the family's upcoming Christmas and New Year's stay, with anticipated family dates of approximately December 21 through January 2. Exact dates will be confirmed. If the trial is successful, the intention is to establish an annual retainer arrangement.  At the owner's request, candidates should be Florida-based or located along the Northeast Coast of the United States.

A typical stay consists of approximately 4–10 family members and guests, plus island staff.

Large events are uncommon. On two previous occasions, the family hosted New Year's dinners for approximately 17 and 19 guests, which the existing chefs and island staff handled successfully without bringing in additional culinary personnel.

The Chef should therefore be equally comfortable preparing relaxed family meals for a smaller group and executing more elevated service when the family is entertaining.

The Chef will be responsible for breakfast, lunch, dinner, snacks, and desserts each day, as well as staff meals.

Meal style and formality will vary depending on whether the family is alone or entertaining guests. Dinner may include a starter and main course, with desserts and additional courses more often when guests are visiting.

Flexibility is particularly important. At times, Mrs. may request soup or a particular meal while other family members have something different. When outside guests are invited, meals and presentation generally become more elevated.

The family's preferred cuisines include:

• Mediterranean
• French
• Italian
• Some Asian cuisine, particularly for the sons
• French-Canadian comfort food and homestyle cooking
• Occasional lighter or diet-conscious meals; Mrs. has loosely followed the Dukan diet during previous trips

The family also enjoys traditions and staple meals during their stays, including Mexican lunches, burger and hot dog lunches, trio-of-pasta dinners, beach picnics, and beach BBQ dinners.

Creativity is appreciated, but the Chef must also understand that consistency and preparing the family's established favorites are important.

• The Head Chef and Sous Chef will arrive approximately 5–6 days before the family and will be responsible for:

  • Receiving and unpacking provisions
  • Organizing the walk-in refrigerator and freezer
  • Organizing dry storage
  • Setting up and organizing the kitchen
  • Reviewing inventory and confirming that necessary ingredients have arrived
  • Completing advance food preparation
  • Ensuring the culinary operation is fully prepared before the principals and guests arrive

  Candidates must be exceptionally organized and comfortable with the logistical demands of cooking in a remote environment where forgotten ingredients cannot simply be purchased locally.

• Prepare breakfast, lunch, dinner, snacks, and desserts throughout each stay
• Prepare meals for approximately 4–10 family members/guests as well as island staff
• Work directly with Mrs. on menus, preferences, and meal selections
• Create menus reflecting the family's preferred cuisines and established favorites
• Adapt meals for individual family preferences and dietary requests
• Execute more elevated meals and dinner service when the family is entertaining
• Plan and coordinate all food provisioning well in advance of each trip
• Place orders with the family's established Fort Lauderdale suppliers
• Work closely with and help oversee the Sous Chef
• Receive, unpack, inventory, and organize substantial provisioning deliveries
• Maintain the walk-in refrigerator, freezer, dry stores, and kitchen in excellent order
• Maintain impeccable food safety, sanitation, and kitchen standards
• Collaborate professionally with approximately 24 island staff
• Remain flexible as guest counts, menus, activities, and schedules change
• Maintain complete discretion and professionalism

The family is seeking someone who understands the unique expectations of working within a high-level private household and who values building a lasting relationship with their principals. The ideal candidate will be:

• Calm, humble, flexible, and eager to please
• An excellent and proactive communicator
• Comfortable receiving direct feedback and collaborating closely with the principal's wife regarding all meal choices
• Highly organized and experienced with advance provisioning and preparation
• Able to remain composed and accommodating in a busy private-island environment
• Collaborative and respectful when working alongside a large household and island staff
• Discreet, professional, and service-minded
• Interested in establishing a long-term relationship with the family and returning for each of their visits
• Experienced working for private families, estates, yachts, luxury villas, resorts, or similarly high-service environments

The family generally visits Indigo Island 2–4 times a year for about two weeks per visit. The Chef will typically arrive 5–6 days prior to the family's arrival for provisioning and preparation. The first engagement will be over Christmas and New Year's 2026, with anticipated family dates of approximately December 21–January 2. They will confirm exact dates and the number of guests closer to the trip. This initial engagement will serve as a trial, with the intention of establishing an ongoing retainer contract with the successful candidate.

The Head Chef will be provided with a private bedroom and private shower/bathroom while on the island.

Other island staff generally share accommodations, with two staff members per room. When staffing and guest counts permit, the Sous Chef may also receive a private room; however, private accommodations for the Sous Chef cannot be guaranteed.