Executive Chef – Luxury Hotel

About the role

The Executive Chef at The Loren at Pink Beach oversees all culinary operations, ensuring company systems, brand standards, and SOPs are consistently met across every kitchen outlet. Reporting directly to the Hotel Manager and working closely with the Director of Food & Beverage, the role drives excellence in food quality, menu execution, and commissary production.

Key responsibilities

• Oversee commissary production, kitchen operations, and food/menu execution.
• Ensure compliance with company standards, systems, and SOPs across all outlets.
• Collaborate with the Director of Food & Beverage to maintain operational and quality standards.
• Hire, train, coach, and mentor culinary team members and direct reports.
• Conduct performance evaluations and manage staff development plans.
• Develop and implement systems to improve kitchen efficiency and consistency.
• Manage food, labor, and operating expenses within budget.
• Assist with scheduling for commissary and events staff using forecasting tools.
• Troubleshoot operational challenges effectively and efficiently.

Required profile

• Minimum five years’ experience in a first‑class luxury hotel as Executive Sous Chef or higher.
• International experience in luxury hotel environments.
• Culinary certification from a recognized institution (asset).
• Strong leadership, delegation, and team development abilities.
• Excellent organizational, multitasking, and time‑management skills.
• Proficiency in HACCP, food safety, sanitation, and kitchen systems.
• Financial awareness to support budgets, food cost controls, and labor management.
• Flexibility to work evenings, weekends, holidays, and extended hours.

Required skills

• Microsoft Word
• Microsoft Excel
• Microsoft Outlook
• Margin Edge
• HACCP