Executive Sous Chef

Position Overview

Rosewood Red Sea, part of the ultra-luxury Red Sea Global destination, is seeking a passionate and highly skilled Executive Sous Chef to join our pre-opening culinary leadership team. This role will support the Executive Chef in overseeing all culinary operations across multiple restaurants, bars, banqueting, and in-room dining, ensuring the delivery of world-class dining experiences that embody Rosewood’s philosophy of A Sense of Place®.

The successful candidate will be instrumental in driving creativity, maintaining the highest standards of quality, safety, and consistency, while leading and inspiring a multicultural culinary brigade in a dynamic pre-opening environment.

Key Responsibilities

• Assist the Executive Chef in leading all culinary operations across diverse outlets, banquets, and in-room dining.
• Ensure consistent execution of exceptional cuisine that reflects Rosewood’s uncompromising standards.
• Develop and implement innovative menus with a focus on seasonality, sustainability, and regional authenticity.
• Uphold strict standards of food safety, sanitation, and HACCP compliance.
• Play a key role in pre-opening planning including kitchen layout review, OS&E procurement, menu engineering, and system implementation.
• Oversee kitchen commissioning, equipment testing, and snagging to ensure operational readiness.
• Recruit, onboard, and train culinary associates, ensuring alignment with Rosewood’s service culture and culinary excellence
• Partner with F&B Service and Guest Experience teams to create memorable dining moments for guests.
• Interact with guests when appropriate, showcasing culinary passion and personalizing experiences.
• Continuously review guest feedback and adapt menus and offerings to exceed expectations.
• Inspire, mentor, and develop a multicultural team, creating a culture of collaboration, creativity, and accountability.
• Implement structured training and succession planning to build future culinary leaders.
• Lead by example, fostering a respectful, inclusive, and high-performance kitchen culture.
• Assist in managing culinary budgets, food cost control, and labor efficiency.
• Monitor purchasing, inventory, and waste management practices to ensure sustainability and profitability.
• Support strategic initiatives to optimize revenues while maintaining uncompromised quality.
• Work closely with the Executive Chef, F&B Director, and other leaders to align culinary operations with Rosewood brand standards.
• Collaborate with Red Sea Global and Rosewood corporate teams on sustainability, wellness, and innovation initiatives.
• Contribute to positioning Rosewood Red Sea as a premier dining destination within the region and beyond.

Qualifications

• Degree/Diploma in Culinary Arts or equivalent professional training.
• Minimum 10–12 years of progressive culinary experience in luxury hotels or resorts, including at least 3–5 years in a senior leadership role.
• Proven expertise in multiple cuisines, with strong emphasis on western/continental fine dining.
• Pre-opening experience in ultra-luxury hospitality highly preferred.
• Strong financial acumen with proven ability to manage food cost, budgets, and inventories.
• Passion for creativity, innovation, and delivering exceptional guest experiences.
• Excellent leadership, training, and communication skills with the ability to inspire a multicultural team.
• Fluency in English required; additional languages are an advantage.