Executive Chef

About SLS The Red Sea

SLS The Red Sea, part of Ennismore’s lifestyle portfolio, is a luxury resort located on the Red Sea coast. The resort features 150 keys, five Food & Beverage venues, and a spa. It aims to provide a blend of indulgence and entertainment for guests.

Role Summary

Accor is seeking an Executive Chef to lead the culinary vision and operations across SLS The Red Sea. This full-time senior leadership position involves overseeing the entire Culinary and Stewarding division, ensuring quality and operational excellence across all dining concepts, in-room dining, events, and team member dining. The role requires balancing culinary innovation with commercial performance and leading a multicultural team.

Key Responsibilities

• Lead the overall culinary strategy and operation across all resort kitchens and stewarding functions, ensuring consistency and quality.
• Provide strategic and operational leadership for diverse dining concepts, including Fi’lia, Seabird, Floating World, Deluxe, in-room dining, and events.
• Lead, inspire, and develop the Culinary and Stewarding teams, fostering a high-performance culture.
• Drive menu development, culinary innovation, seasonal programming, and new dining experiences while maintaining venue identity.
• Establish and maintain high standards for food quality, taste, presentation, and consistency.
• Collaborate with the Director of Operations and Food & Beverage leadership to deliver seamless experiences and achieve commercial objectives.
• Manage culinary financial performance, including food cost, payroll, productivity, purchasing, inventory, and waste management.
• Lead menu engineering, recipe standardization, portion control, and accurate costing to improve profitability.
• Oversee workforce planning, recruitment, scheduling, succession planning, performance management, and training for Culinary and Stewarding.
• Ensure full compliance with HACCP, food safety, hygiene, sanitation, and local regulatory requirements.
• Work with Purchasing and suppliers to ensure product quality, responsible sourcing, cost efficiency, and reliable supply.
• Champion sustainability initiatives, responsible food practices, and waste reduction.
• Maintain a visible presence in operations, engaging with guests and teams to identify opportunities for experience elevation.

Qualifications and Requirements

• Degree, diploma, or professional qualification in Culinary Arts, Hospitality, or a related discipline.
• Minimum of 5 years of experience in an Executive Chef or comparable senior culinary leadership role, preferably 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.
• 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 is 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 capable of operating in a complex, fast-paced luxury resort environment.
• Fluent in English; additional languages, including Arabic, are an advantage.

Application Process

Candidates who meet the above qualifications are encouraged to apply for this full-time position.