executive chef – luxury resort, santorini

NOŪS Santorini is seeking an experienced and visionary Executive Chef to lead its culinary operations. The ideal candidate will deliver innovative, high-quality cuisine and ensure flawless kitchen performance—upholding exceptional standards of presentation, flavor, hygiene, and guest satisfaction

Key Responsibilities

Culinary Leadership & Operations

• Oversee all daily kitchen operations across 2 outlets (“All Day” for breakfast & lunch  and     "Elios" for dinner, restaurants), banquets, and in-room dining.

• Ensure consistent preparation, quality, and presentation of all dishes.

• Develop creative menus inspired by modern Greek cuisine.

• Maintain accurate recipe costing, food cost control, and waste management.

• Ensure compliance with all hygiene, sanitation, and HACCP standards.

• Guarantee proper food handling, storage, and temperature control procedures.

Team Management & Development

• Train, mentor, and motivate the culinary team to maintain 5-star standards.

• Set performance expectations, monitor results, and provide coaching when needed.

• Participate in recruitment, screening, and selection of kitchen personnel.

• Quality Assurance & Guest Experience

• Maintain superior product quality, presentation, and flavor standards.

• Review guest feedback and make improvements to enhance satisfaction.

• Interact with guests when appropriate to ensure their dining expectations are met.

• Ensure that all dishes leaving the kitchen meet resort quality standards.

Financial & Administrative Responsibilities

• Analyse food cost reports and collaborate with the F&B Manager on cost efficiency.

• Coordinate with the Purchasing Department for timely supply and product sourcing.

• Review weekly/monthly schedules to align with forecast and budget.

• Ensure proper maintenance and functionality of all kitchen equipment.

• Enforce all safety procedures for kitchen and service staff.

• Execute additional duties as assigned by hotel management.

Requirements

• Minimum 3 years’ experience in a 5-star hotel or luxury resort in a similar leadership role.

• Culinary degree or equivalent qualification preferred.

• Strong leadership, communication, and interpersonal skills.

• Proven ability to manage diverse teams in a fast-paced environment.

• Exceptional organizational and time-management abilities- flexible schedule availability.

• Demonstrated integrity, professionalism, and guest-oriented mindset.

• Ability to deliver consistent, high-quality culinary experiences under pressure.

Remuneration & Benefits                     

• A distinguished and professional working environment

• Attractive and competitive salary

• Quality housing & transportation

• Meals on all working days