Job Description

Job Description

Executive Chef

Caribbean | Ultra-Luxury Resort | Culinary Leadership

Relocation is needed

Overview

A prestigious five-star resort in the Caribbean is seeking a dynamic and experienced Executive Chef to lead its culinary operations. This is a confidential leadership opportunity for a seasoned professional with a proven track record in high-end, resort-style dining. The Executive Chef will oversee all food and beverage culinary activities, ensuring the delivery of exceptional dining experiences across multiple outlets. The ideal candidate combines creative vision with strong operational and leadership skills and must have previous Caribbean resort experience to effectively manage the nuances of island logistics and sourcing.

Key Responsibilities

• Direct and oversee all culinary operations across the property, including restaurants, in-room dining, and special events.
• Develop innovative, seasonally inspired menus that highlight local Caribbean ingredients and global techniques.
• Maintain consistent excellence in food quality, presentation, and service standards.
• Manage kitchen operations, including staffing, scheduling, budgeting, and cost control.
• Oversee provisioning and inventory to ensure efficiency and minimize waste.
• Lead, mentor, and develop a high-performing culinary team that embodies creativity and excellence.
• Ensure full compliance with food safety, sanitation, and hygiene standards.
• Collaborate closely with Food & Beverage leadership to deliver seamless guest experiences.
• Drive financial performance through effective menu engineering, cost management, and operational optimization.
• Foster relationships with local suppliers to support sustainability and fresh ingredient sourcing.

Qualifications & Experience

• Proven experience as an Executive Chef or Senior Sous Chef within a luxury resort or fine dining environment.
• Prior Caribbean resort experience is essential.
• Exceptional leadership and organizational abilities with a focus on training and development.
• Strong understanding of international and island-style cuisine, procurement, and logistics.
• Financial acumen in food cost management, budgeting, and forecasting.
• Excellent communication, collaboration, and problem-solving skills.
• Culinary degree or equivalent professional training from a recognized institution preferred.

Compensation & Benefits

• Salary up to USD 95,000 annually , based on experience.
• Annual 15% performance-based bonus .
• 8% healthcare contribution .
• Full housing and meals provided on-site.
• Relocation package of USD 5,000 , including flights.
• Generous brand and property discount program.
• Opportunity to lead the culinary vision at a world-class Caribbean resort.

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