• Executive Chef

    Job Locations Summer Resorts : Caribbean (including Florida)
    Job ID
  • Mission

    • Responsible for the budget and optimize production through good management and organization
    • Supervise restaurant kitchen operations and maintain food preparation handling and correct storage standards
    • Recognize superior quality products, presentations and flavors
    • Follow proper handling and right temperature of all food products
    • Prepare and cook foods of all types, depending on local cultures and flavors
    • Guarantee hygiene, safety and food quality for all restaurants
    • Adapt team organization, production, distribution, stocking and transportation according to infrastructure and available resources
    • Establish and update menus depending on budgets and occupancy
    • Participate in contract drafting for special groups and events
    • Participate in the selection of local goods and products
    • Conceive new display options depending on daily themes and events in partnership with Events Manager and F&B Manager
    • Plan staff schedules according to production needs
    • Organize and inspect cleaning of premises and equipment


    • 3+ years’ experience in the culinary field as Executive Chef or Sous Chef
    • Degree in culinary arts preferred
    • Strong management and communication skills
    • Other spoken languages a plus


    The All-Inclusive Career

     Compensation package includes:

    • 6 months contract (renewable)
    • Round trip airfare covered
    • Room & board provided
    • Full access to all resort amenities
    • Competitive salary and healthcare package



     What’s in it for you?

    • Chance to be part of a multicultural team from around the world
    • Opportunity to grow fast professionally as a manager
    • Opportunity to travel the world in exotic locations
    • Discover new skills and talents
    • Share a lifestyle with international guests.



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