Group Exec Chef - Caribbean Resorts

Group Executive Chef - Luxury Caribbean Resorts

Group Executive Chef Package.

• Salary Circa $110'000
• Service charge
• Accommodation
• Car
• Medical Insurance
• An exceptional opportunity to join a dynamic luxury organisation.

Are you a visionary Group Executive Chef with a passion for luxury hospitality and Caribbean cuisine? Do you thrive in a dynamic, multi-resort environment where innovation and excellence are at the heart of every dish?

The clients seeking to appoint a Group Exec Chef.

We are seeking an exceptional Group Executive Chef to lead the culinary operations for a prestigious collection of five-star resorts across the Caribbean. This is an incredible opportunity to showcase your creativity, leadership, and expertise while delivering world-class dining experiences to discerning guests.

Key Responsibilities:

• Oversee and develop multiple resort kitchens, ensuring the highest standards of food quality, consistency, and presentation.
• Create innovative menus that celebrate Caribbean flavors while incorporating international influences.
• Lead, mentor, and inspire a team of executive chefs, sous chefs, and kitchen staff across multiple locations.
• Maintain strict cost control, inventory management, and supplier relationships.
• Implement sustainable and locally sourced ingredients to enhance the resort's commitment to environmental responsibility.
• Ensure compliance with all health, safety, and hygiene regulations.
• Collaborate with resort management, F&B teams, and event planners to curate unforgettable dining experiences.

Requirements of the Group Exec Chef

• Proven experience as a Group Executive Chef, Corporate Chef, or Executive Chef in luxury resorts, five-star hotels, or Michelin-starred restaurants.
• Strong background in Caribbean, Latin American, and international cuisine.
• Exceptional leadership and people management skills with a track record of developing high-performing teams.
• Financial acumen with experience in budgeting, forecasting, and cost control.
• A passion for sustainability, farm-to-table concepts, and locally inspired gastronomy.
• Ability to travel between resorts and work in a fast-paced, multi-property environment.