Executive Chef

OUR PURPOSE AND CULTURE

At Rosewood Hotel Group, we are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every destination while setting new benchmarks for positive impact.

As a pioneering collective with a shared purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood, we answer The Calling. Together, we Make the Place.

Rosewood Blue Palace will open in Crete, Greece in April 2027 and we are now seeking talented individuals to help bring the re-imagining of this stunning property to life.

The Executive Chef will be based on-site at the hotel in Elounda, Crete and the role is anticipated to start in October/ November 2026.

THE ROLE

Set and develop strategies for the Culinary Division aligned with organizational vision and future aspirations. Work together with the Director of Food & Beverage to bring the desired concepts into operation. Take a long-term and big-picture view of the business.

Ensure the efficient running of the hotel kitchens, contributing to the overall success of outlets and banquets in accordance with the hotel’s standards and financial goals.

HOW YOU'LL MAKE THE PLACE

Strategic/ Financial

· Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics. Identify business opportunities for the organization. Demonstrate financial awareness by thinking in terms of profits, loss and added value. Deliver tangible business results.

· Maximize associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

· Ensure that each profit centre (e.g. Outlet, Bar, Events) is operated in line with maximising profit while delivering on the brand promise.

· Coordinate the preparation of the annual Business Plan and Budget for the culinary division.

· Manage costs proactively based on key performance indicators, working through the respective Department Heads as appropriate.

· Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

· Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, high use assets such as chinaware, glassware and flatware.

Operational Excellence

· Takes initiative and ownership of making decisions and actions timely and independently.

· Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

· Monitor all operations, especially during peak business periods, working through the respective Department Head to make adjustments where necessary.

· Buy locally available fresh products whenever possible and offers limited menus that change frequently to ensure guests always have a variety of food items.

· Participate in planning menus and utilisation of food surpluses and leftovers, considering the probable number of guests, market conditions, popularity of dishes, and menu frequency.

· Spend time in culinary areas observing associate-guest and associate-internal interactions, coaching associates as necessary through Heads of Department.

· Review menus, analyze recipes, determine food, labour, and overhead costs, and assign prices to menu items.

· Estimate food consumption and purchases or requisitions foodstuffs and kitchen supplies.

· Devise special dishes and develop innovative recipes.

· Establish and enforce nutrition and sanitation standards for the outlets.

· Serve fresh food to guests that is prepared à la minute, is consistent in quality, and reflects the style of the outlet concept.

· Supervise cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

· Work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests and associates.

· Assume overall responsibility for maintaining presentation standards to ensure facilities (both back and front of house for related areas) and equipment are clean, in good repair and well maintained.

· Evaluate local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.

· Actively seek new ways of developing the business of the Food & Beverage division through marketing initiatives, activations, partnerships and concepts.

Leadership & Team Development

· Through people leadership, provide others with a clear direction and set appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Build capable and diverse teams.

· Foster the development of a positive work environment for all associates. Mentor all levels of associates through formal and informal meetings, discussions and performance feedback.

· Establish and maintain effective internal communication and meeting structures to ensure optimum teamwork and productivity.

· Proactively drive high levels of associate engagement by ensuring regular conversations and communication through department meetings, one to ones, performance appraisals and all associate meetings.

· Foster a culture of recognition by promoting hotel recognition programmes and divisional incentives.

· Take an active role in ensuring compliance with training requirements in conjunction with Talent & Culture.

· Actively participate in recruitment and succession planning, ensuring the right people are in the right roles, to meet both current and future needs.

· Model the company culture, vision, mission and core values at all times, actively driving the vision and values across the hotel.

COULD THIS BE YOU?

· Well-developed leadership competencies:

o Initiative- ability to decide and initiate action.

o Strategic thinking- ability to formulate strategies and methodically solve problems.

o Business acumen- entrepreneurial mindset and commercial thinker.

o People leadership- leads by example, promoting a clear sense of purpose to associates.

· Well-developed communication and presentation skills (written / verbal).

· Effective relationship management skills (internal / external)

· Strong guest centricity skills.

· Bachelor’s degree or equivalent in Hotel Management, Business degree or equivalent experience.

· Experience at a senior management level within Food & Beverage.

OUR COMMITMENT TO YOU

At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.