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.