Executive Chef (S26) at Ella Hotels and Resorts

Sitia Municipal Unit, Region of Crete, Greece -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Operations, Staff Supervision, Training Development, Menu Development, Recipe Costing, Food Production, Sanitation, Inventory Management, Food Cost Control, Budget Management, Quality Assurance, HACCP Compliance, English Proficiency, Team Management, Innovation

Industry

Hospitality

Description

"Ella” means ‘come’ in Greek. A heartfelt invitation to explore, connect, and feel inspired. At Ella Resorts, we open our doors to a world where every moment becomes a cherished memory. We reimagine the art of resort living for the modern lifestyle traveler. Those who seek not just a destination, but a meaningful journey. Our curated collection of beachfront retreats, set across some of the Mediterranean’s most iconic shores, invites you to embrace adventure, unwind in style, and discover the true essence of summer living. In order to support our rapid growth we are seeking to hire an experienced and visionary Executive Chef. Position Summary Our new Executive Chef. will be the ambassador of our Gastronomic Excellence at our fully renovated resort in Crete, EllaRocrita, which is located in the charming area of Mochlos. Our hotel is a haven for travelers seeking a refined and inspirational stay with their loved ones. The Executive Chef. will be responsible for supervising and developing the Kitchen Team, and providing high quality services and memorable experiences to our guests. This is a great opportunity for someone who aspires to develop her/himself and become part of an innovative and vibrant team of hospitality professionals who aim high! The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of quality, innovation, and guest satisfaction. She/he will lead a team of passionate culinary professionals and work closely with other departments to deliver outstanding dining experiences. She/he will be ensuring cleanliness & sanitation with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Main Responsibilities & Accountabilities Leadership Actions Recruits, selects and develops new kitchen staff Coordinates and motivates all of the kitchen staff ensuring consistent quality and excellent service Developing and implementing training plans in collaboration with the HR department and developing training material in accordance with Group’s standards and needs Planning and administering a learning and development program within the department which will provide well-trained staff at all levels and permit advancement for those persons qualified and interested in career development Continuously evaluating the performance of the team and encouraging enhancement or development within the job function or in their career as a whole Attending and participating to other meetings as required by the event and administration calendar Maintains a high standard of appearance at all times for them and their team with the company standards Culinary Operations Directing administration and planning of the Culinary Operations needs to meet day to day expectations Managing all functions of the Food Production and Cleanliness and Sanitisation to achieve the optimum quality level of food production and department’s profitability Overseeing special events and special food promotions Staying updated with industry trends and new culinary techniques. Maintaining comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly Making recipes and maintains up-dated and accurate costing for all dishes prepared and sold in the Food and Beverage operation Developing and writing standard recipes, developing and implementing innovative and creative menus Developing new dishes and products Collaborate with suppliers to source the finest quality ingredients Developing, implementing and monitoring schedules for the culinary operations to achieve profitable results Supervising daily cleaning and inventory of walk-in, storage and refrigerators Manages special dietary needs Financial Management Managing food costs, upholding menu standards and controlling inventory of all kitchens that are under her/his supervision Determining with the Director of Finance the minimum and maximum stocks of all food, material and equipment Implementing effective control of food and labor costs within the culinary team Monitors food costs and maintains strict budgetary control Quality Assurance and Compliance Setting Food Production and Cleanliness & Sanitization goals and developing strategies, procedures and policies Ensuring that operational standards are met in regards to local sanitation regulations, food storage and loss prevention Ensuring familiarization with local food hygiene and HACCP guidelines as per the requirements from the local Health Authorities Maintains a safe and clean working environment, adhering to health and safety regulations Inspects the quality of the offered food within the resort Ensures all food and hygiene safety regulations are followed and applied by all staff Degree/Diploma in culinary 3+ years working experience in a similar role at a 5-star hotel Certification in Hygiene Protocols Excellent knowledge of ISO 22000 & HACCP Excellent knowledge of English language A second language (French, German, Russian, or Italian) will be considered as a plus Demonstrated ability to lead and manage a culinary team In-depth knowledge of food preparation techniques and flavor combinations Strong understanding of food cost control and budget management Strong leadership, supervisory, analytical, and project management skills Passion for delivering exceptional dining experiences Strong attention to detail and organizational abilities Ability to work well under pressure and in a fast-paced environment Flexibility to respond to a range of different work situations Passion for delivering exceptional levels of services Negotiation and excellent communication skills Pleasant personality, guest oriented Ensuring proper work discipline and smooth communications and team work between Culinary Operations and other Departments Being in possession of good planning and organizing skills and be proactive to address and resolve issues at all times. Having the ability to work in a fast paced work environment and be a team player with first class people skills Having the ability to communicate effectively across a multi-national and multi-cultural environment Displays emotional maturity and sensitivity in dealing with others Operates with integrity and objectivity at all times Creative and innovative style and approach Experience with budgetary processes; cost control/revenue maximization Knowledge of local culture, dining protocols, etc. Experience with Microsoft Office (Word and Excel mandatory) Requires good communication skills, both verbal and written Ability to access and accurately input information using a moderately complex computer system Ability to effectively deal with internal and external customers Competitive remuneration package & benefits Career advancement in a fast-growing organization Continuous learning & development within a transparent & inclusive working environment Collaborative working environment Accommodation & meals Ella Resorts are dedicated to providing exceptional guest experiences across its brand and our amazing Team members are at the heart of it. Join us today to build our future together. All applications will be acknowledged and treated as strictly confidential.

Responsibilities

The Executive Chef will be responsible for overseeing all culinary operations, ensuring the highest standards of quality, innovation, and guest satisfaction while leading and developing the kitchen team. Key duties include managing food production, maintaining strict cleanliness and sanitation standards, developing menus, and controlling food costs.