Executive Chef – Luxury Caribbean Resort

About the role

We are seeking a dynamic Executive Chef to lead a multi‑outlet culinary operation at a top luxury resort in the Caribbean. You will oversee a team of 60+ professionals, create internationally inspired menus, and ensure exceptional dining experiences for a discerning global clientele.

Key responsibilities

• Define and maintain high culinary standards across all F&B outlets, including fine dining, beachfront, casual, bars, in‑room dining, banqueting, and golf.
• Develop menus that blend international cuisine with local Caribbean flavors using fresh, high‑quality ingredients.
• Lead, mentor, and inspire a large culinary team, fostering a culture of excellence and continuous improvement.
• Implement training programs, maintain an inclusive work environment, and manage staff performance.
• Control food costs through smart procurement, waste reduction, and supplier negotiations.
• Manage budgets, forecasts, and P&L for all F&B operations while ensuring profitability and quality.
• Ensure compliance with international food safety and hygiene standards.
• Collaborate with F&B, Sales, and Events teams to align culinary offerings with resort goals.
• Build strong relationships with local suppliers to source the freshest ingredients.
• Drive menu innovation, seasonal updates, and culinary events such as food festivals and cooking classes.

Required profile

• 5+ years as Executive Chef or Chef de Cuisine in a luxury resort, high‑end hotel, or international restaurant.
• European culinary training preferred.
• Proven experience managing multi‑outlet kitchens and large teams (50+ staff).
• Strong financial acumen with expertise in food cost control, budgeting, and supplier negotiations.
• Fluency in English; additional languages are a plus.

Required skills

• Food cost control
• Budgeting and financial forecasting
• Supplier negotiation
• Food safety and hygiene compliance
• Menu development and innovation