Group Executive Chef

We are seeking an experienced Group Executive Chef to lead culinary operations across our multi property resort in Western Jamaica.

Position Summary

The Group Executive Chef provides strategic leadership and operational oversight for all culinary operations across the resort group. This role ensures consistent quality, innovation, and compliance in food production, while fostering a culture of excellence, safety, and inclusivity. The Group Executive Chef will manage multiple kitchens, supervise executive sous chefs, and align culinary standards with the group’s brand identity and guest expectations.

Key Responsibilities

• Leadership & Supervision
• Direct and coordinate culinary operations across all properties.
• Mentor and develop kitchen leadership teams, ensuring succession planning.
• Promote teamwork, diversity, and inclusion in all culinary departments.
• Menu Development & Innovation
• Design seasonal and specialty menus reflecting local and international cuisine.
• Incorporate sustainable sourcing and dietary inclusivity (vegan, gluten‑free, etc.).
• Ensure consistency in presentation and portion control across outlets.
• Operational Excellence
• Oversee food production, quality control, and service standards.
• Implement cost‑effective procurement and inventory management systems.
• Monitor food safety, sanitation, and HACCP compliance.
• Financial Management
• Prepare and manage culinary budgets, forecasts, and cost controls.
• Analyze food cost reports and implement corrective measures.
• Support revenue growth through innovative dining experiences.
• Stakeholder Engagement
• Collaborate with F&B managers, procurement teams, and event planners.
• Represent the culinary brand in promotional events and media features.
• Build strong vendor relationships to ensure quality and reliability.

Qualifications

• Culinary degree or equivalent professional certification.
• Minimum 10 years’ experience in fine dining or resort kitchens, with at least 5 years in executive leadership.
• Proven track record in multi‑property or large‑scale operations.
• Strong knowledge of international cuisines, food safety regulations, and cost control.
• Excellent organizational, communication, and leadership skills.