Executive Chef | Luxury Resort Culinary Leader

SLS The Red Sea; Umluj; On-site; SAR 420,000 - 660,000; Full time

Job summary

SLS The Red Sea in Saudi Arabia is seeking an Executive Chef to lead the culinary vision across the resort, including multiple dining concepts, in-room dining, events and banquets. The role balances culinary innovation with commercial performance and requires building a high-performing multicultural team while upholding HACCP, safety and luxury standards.

You will drive menu development, food quality, and operational excellence across all venues, collaborating with leadership to achieve the

Qualifications

• Degree or diploma in Culinary Arts or related field.
• Minimum 5 years in Executive Chef or senior leadership roles.
• Experience leading large Culinary and Stewarding teams in luxury or high-volume venues.
• Knowledge of international cuisines and current culinary trends.
• Proven financial management: food cost, budgeting and inventory control.
• HACCP Level 3 or equivalent certification preferred.
• Excellent leadership and people development in multicultural teams.
• Strong English communication; Arabic is a plus.

Responsibilities

• Lead culinary strategy and operations across resort kitchens and stewarding.
• Oversee multiple dining concepts, in-room dining, events and banquets.
• Develop menus, drive innovation, and maintain brand identity across venues.
• Manage food cost, labor productivity, purchasing and inventory.
• Lead recruitment, scheduling, and development of Culinary and Stewarding teams.
• Ensure HACCP, hygiene and safety standards; prepare for inspections.

Skills

Executive Leadership

Culinary Management

Menu Development

Food Cost Control

Team Building

HACCP Knowledge

Multicultural Teams

English Fluent

Education

Culinary Arts Degree

Job description

SLS The Red Sea in Saudi Arabia is seeking an Executive Chef to lead the culinary vision across the resort, including multiple dining concepts, in-room dining, events and banquets. The role balances culinary innovation with commercial performance and requires building a high-performing multicultural team while upholding HACCP, safety and luxury standards.

You will drive menu development, food quality, and operational excellence across all venues, collaborating with leadership to achieve the