Executive Chef - Ibiza Luxury Resort Pre-Opening Leader

Recruit Genie; San Antonio Abad; On-site; EUR 110,000 - 170,000; Full time

Benefits offered by this job

Executive salary package

Pre-opening project

Creative freedom

Growth opportunities

Diversity & inclusion

Job summary

ZEST Hotel & Resort Ibiza is seeking an Executive Chef to lead culinary vision for Ibiza's new luxury resort opening. You will shape concepts, menus, and a high-performing team across restaurants, bars, pool club, and events.

Reporting to the Director of Food & Beverage, you will establish kitchen infrastructure, recruit talent, ensure HACCP compliance, and drive guest dining experiences while balancing creativity with operational and financial discipline.

Qualifications

• Proven leadership as Executive Chef or senior culinary leader in luxury resort/hospitality.
• Experience managing multiple outlets and pre-opening projects.
• Strong knowledge of Mediterranean cuisine, local sourcing, and trends.

Responsibilities

• Develop and deliver the overall culinary vision for ZEST Ibiza.
• Create innovative menus blending Mediterranean and Ibicenco influences.
• Lead culinary operations across all outlets and events.
• Recruit and develop a high-performing culinary team.
• Establish kitchen structures, standards, and recipes ahead of opening.
• Collaborate on concept development, pricing, and guest experience.
• Drive food quality, creativity, and presentation standards.
• Manage food costs, labor, purchasing, and budgets.
• Lead seasonal menu development aligned with market trends.
• Embed sustainability and responsible sourcing practices.
• Ensure HACCP, hygiene, and compliance across operations.

Skills

Executive leadership

Culinary vision

Menu development

Food cost management

Team development

HACCP & safety

English/Spanish fluency

Education

Culinary degree or professional qualification

Job description

ZEST Hotel & Resort Ibiza is seeking an Executive Chef to lead culinary vision for Ibiza's new luxury resort opening. You will shape concepts, menus, and a high-performing team across restaurants, bars, pool club, and events.

Reporting to the Director of Food & Beverage, you will establish kitchen infrastructure, recruit talent, ensure HACCP compliance, and drive guest dining experiences while balancing creativity with operational and financial discipline.