Job Description

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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 excellencePartner 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.