Executive Chef

AccorHotel; Saudi Arabia; On-site; SAR 500,000 - 800,000; Full time

Job summary

SLS The Red Sea is seeking an Executive Chef to lead the culinary vision across the resort, uniting multiple dining concepts and events under one demanding standard of excellence.

You will inspire a multicultural team, drive menu innovation, and oversee financial performance to deliver exceptional guest experiences while maintaining strict safety and quality protocols.

Qualifications

• Degree, diploma or professional qualification in Culinary Arts.
• Minimum 5 years' experience in an Executive Chef or comparable senior culinary leadership role, ideally within a luxury lifestyle resort, international hotel or high-volume multi-outlet environment.
• Proven experience leading large Culinary and Stewarding teams across multiple restaurants, events/banqueting, in-room dining and team member dining.
• Strong knowledge of diverse international cuisines and contemporary culinary trends, with the creativity and confidence to lead multiple distinctive restaurant concepts.
• Demonstrated expertise in culinary financial management, including food cost, labor productivity, budgeting, forecasting, menu engineering and inventory control.
• Strong understanding of HACCP, food safety and kitchen hygiene standards; HACCP Level 3 or equivalent certification preferred.
• Exceptional leadership and people-development skills, with experience building, coaching and retaining diverse, multicultural teams.
• Commercially astute and strategically minded, with the ability to translate creative culinary ideas into commercially successful experiences.
• Strong communication, collaboration and stakeholder-management skills.
• Highly organized and comfortable operating in a complex, fast-paced luxury resort environment.
• Fluent in English; additional languages, including Arabic, are an advantage.
• Above all, a culinary leader with personality, imagination and the confidence to step away from the ordinary.

Responsibilities

• Lead the overall culinary strategy and operation across all resort kitchens and stewarding functions ensuring consistency, quality and unmistakable SLS flair.
• Provide strategic and operational leadership across the resort's diverse dining concepts including Fi lia Seabird Floating World and Deluxe alongside in-room dining events and other culinary experiences.
• Lead, inspire and develop the Culinary and Stewarding teams creating a high-performance culture built around creativity, collaboration, accountability and continuous development.
• Drive menu development, culinary innovation, seasonal programming and new dining experiences while protecting the identity and positioning of each venue.
• Establish and maintain standards for food quality, taste, presentation, consistency and execution across every guest touchpoint.
• Oversee culinary financial performance including food cost, payroll, purchasing, inventory, waste management and CAPEX planning.
• Lead menu engineering, recipe standardization, portion control and accurate costing; identify opportunities to improve profitability without compromising quality.
• Ensure HACCP compliance and local regulatory requirements, readiness for inspections and audits.
• Collaborate with Purchasing and suppliers to ensure quality, cost efficiency and reliable sourcing.
• Champion sustainability initiatives and responsible food practices throughout the operation.
• Maintain a visible presence, engage with guests and teams, and elevate the guest experience.

Skills

Leadership

People development

Communication

Stakeholder management

Strategic thinking

English fluency

Multicultural teams

Education

Culinary Arts degree

HACCP Level 3 (preferred)

Job description

At SLS The Red Sea food is part of the show With a collection of distinctive dining concepts spanning Italian seafood Japanese-inspired dining all-day caf experiences beachside venues and resort-wide culinary operations we re looking for an Executive Chef to lead the culinary vision across the entire resort The Executive Chef will lead the full Culinary and Stewarding division setting the standard for creativity quality and operational excellence across all restaurants and bars in-room dining events and banquets and team member dining This is a senior leadership role for a chef who can balance culinary innovation with commercial performance build and inspire a high-performing multicultural team and bring the bold playful and unexpected spirit of SLS to every plate

Key Responsibilities

Lead the overall culinary strategy and operation across all resort kitchens and stewarding functions ensuring consistency quality and unmistakable SLS flair Provide strategic and operational leadership across the resort s diverse dining concepts including Fi lia Seabird Floating World and Deluxe alongside in-room dining events and other culinary experiences Lead inspire and develop the Culinary and Stewarding teams creating a high-performance culture built around creativity collaboration accountability and continuous development Drive menu development culinary innovation seasonal programming and new dining experiences while protecting the identity and positioning of each venue Establish and maintain exceptional standards for food quality taste presentation consistency and execution across every guest touchpoint Partner closely with the Director of Operations Food amp Beverage leadership and outlet teams to deliver seamless experiences and achieve the resort s commercial objectives Own culinary financial performance including food cost payroll productivity purchasing inventory waste management operating supplies and CAPEX planning Lead menu engineering recipe standardization portion control and accurate costing while identifying opportunities to improve profitability without compromising quality Oversee workforce planning recruitment scheduling succession planning performance management and training across Culinary and Stewarding Ensure full compliance with HACCP food safety hygiene sanitation and local regulatory requirements maintaining constant readiness for inspections and audits Work closely with Purchasing and suppliers to ensure product quality responsible sourcing cost efficiency and reliable supply across the operation Champion sustainability initiatives responsible food practices and waste reduction throughout the culinary operation Maintain a visible presence throughout the operation engaging with guests and teams and continuously identifying opportunities to elevate the experience

Degree, diploma or professional qualification in Culinary Arts, Hospitality or a related discipline. Minimum 5 years' experience in an Executive Chef or comparable senior culinary leadership role, ideally within a luxury lifestyle resort, international hotel or high-volume multi-outlet environment. Proven experience leading large Culinary and Stewarding teams across multiple restaurants, events/banqueting, in-room dining and team member dining. Strong knowledge of diverse international cuisines and contemporary culinary trends, with the creativity and confidence to lead multiple distinctive restaurant concepts. Demonstrated expertise in culinary financial management, including food cost, labor productivity, budgeting, forecasting, menu engineering and inventory control. Strong understanding of HACCP, food safety and kitchen hygiene standards; HACCP Level 3 or equivalent certification preferred. Exceptional leadership and people-development skills, with experience building, coaching and retaining diverse, multicultural teams. Commercially astute and strategically minded, with the ability to translate creative culinary ideas into commercially successful experiences. Strong communication, collaboration and stakeholder-management skills. Highly organized and comfortable operating in a complex, fast-paced luxury resort environment. Fluent in English; additional languages, including Arabic, are an advantage. Above all, a culinary leader with personality, imagination and the confidence to step away from the ordinary.