Opportunity Overview:
The Radisson Grenada Beach Resort is seeking a capable, seasoned professional to positively impact their team as an Executive Chef.
Job Objective:
To provide friendly and efficient service to guests and employees. The Executive Chef is responsible for overseeing all culinary operations, managing staff, ensuring food quality and driving profitability.
Key Responsibilities:
- Direct daily culinary operations to ensure efficient, high-quality food service across all resort dining outlets
- Create and implement innovative, seasonal menus and elevated presentation concepts
- Manage food costs, portion controls, and inventory levels to drive kitchen profitability
- Conduct daily line checks and food tastings to guarantee exceptional quality, flavour, and plating consistency
- Enforce strict compliance with HACCP regulations, public health policies, and resort hygiene standards
- Lead, schedule, and train kitchen personnel while managing performance, payroll, and team development
- Oversee the maintenance and security of all kitchen equipment and property
- Collaborate with executive leadership to align culinary initiatives with overall resort strategy
- Coordinate with Inventory to monitor par levels, non-moving items, standard products, and FIFO standards
- Prepare budget projections
- Enforce HACCP-compliant food storage and sanitation procedures
- Advise HR on hiring, promotions, transfers, and disciplinary actions
- Deliver professional, personalised, and service-driven interactions with guests and staff
- Review and refine departmental policies, standards, and operational procedures
- Report equipment maintenance issues promptly and track repairs to resolution
- Champion the brand’s “Yes I Can!” service philosophy to consistently exceed guest dining expectations
Minimum Requirements — Qualification, Knowledge, Skills, and Experience:
| Qualification (Education): | Culinary Degree or Diploma |
| Knowledge: | In-depth knowledge of HACCP guidelines, public health policies, and safe food storage/hygiene practices
Expert knowledge of cooking techniques, recipe development, seasonal menu creation, dynamic buffet setup, and plating design Thorough understanding of food-cost budgeting, portion control principles, par levels, and standard inventory practices Working knowledge of departmental payroll management, employee scheduling, attendance tracking, and formal performance management procedures Understanding of brand operating procedures, resort image and uniform guidelines, and corporate guest service frameworks |
| Skills: | Ability to lead multicultural kitchen teams; mentoring/coaching/training
Excellent cooking skills Menu engineering and food costing Guest experience management Excellent communication, innovation, and adaptability Excellent problem-solving skills Intermediate-level computer and digital skills |
| Experience: | 7–10 years’ experience in the culinary field |
Physical Requirements:
- Able to stand for extended periods
- Occasionally lift, push or pull up to 50 pounds
- Ability to follow technical instructions/diagrams
Send your application (cover letter and CV in Word or PDF format) along with contact information for 3 business referees (preferably past employers), by email only, to opportunitiesnow6@gmailcom with subject line: Executive Chef
Submission deadline – 6 November 2026. Only shortlisted candidates will be contacted.
Recruitment process managed by J’S HR Consultancy.
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