One of Grenada’s prominent hospitality destinations, Radisson Grenada Beach Resort, has announced an opening for a seasoned, results-driven Executive Chef to join its leadership team and elevate the property’s culinary offerings. This key leadership role is centered on delivering welcoming, high-quality service for both guests and internal staff, with the successful candidate taking ownership of every aspect of the resort’s culinary operations, team management, quality assurance, and financial performance.
The core responsibilities of the position cover a broad range of culinary and operational tasks. On a day-to-day basis, the Executive Chef will direct all kitchen activity across every dining outlet on the property, working to uphold consistent, efficient, and premium food service standards. They will also be tasked with developing and rolling out creative seasonal menus, paired with refined plating and presentation concepts that align with the resort’s luxury brand identity.
Financial stewardship is a core pillar of the role: the Executive Chef will manage food costs, portion sizing, and inventory levels to optimize kitchen profitability, while conducting daily line checks and food tastings to ensure every dish meets strict standards for flavor, quality, and visual consistency. Strict adherence to global food safety protocols is non-negotiable, with the role requiring ongoing enforcement of HACCP regulations, local public health policies, and the resort’s internal hygiene and sanitation standards.
As the leader of the kitchen team, the successful candidate will be responsible for scheduling, training, performance management, payroll administration, and ongoing professional development for all culinary staff. They will also oversee the maintenance and security of all kitchen equipment and property, proactively reporting maintenance issues and tracking repairs until they are fully resolved. Beyond kitchen operations, the Executive Chef will collaborate closely with the resort’s executive leadership team to align culinary strategy with the property’s broader business goals, coordinate with the inventory department to monitor stock par levels, address slow-moving items, uphold FIFO inventory standards, and prepare annual and quarterly budget projections.
The role also requires close partnership with the human resources department, providing input on hiring decisions, promotions, staff transfers, and disciplinary actions. Above all, the Executive Chef is expected to embody the Radisson brand’s “Yes I Can!” service philosophy, delivering professional, personalized, service-focused interactions with all guests and team members to consistently exceed visitor expectations, while regularly reviewing and updating departmental policies and operational procedures to improve efficiency.
To be considered for the position, candidates must meet a set of clear minimum requirements. Academically, applicants need to hold a recognized culinary degree or diploma, and possess in-depth knowledge of HACCP guidelines, public health regulations, and safe food handling and storage practices. They must have expert-level command of professional cooking techniques, recipe development, seasonal menu design, large-scale buffet arrangement, and plating aesthetics, alongside a thorough understanding of food cost budgeting, portion control principles, par level management, and standard inventory practices. Familiarity with departmental payroll management, staff scheduling, attendance tracking, and formal performance management processes, as well as knowledge of Radisson’s brand operating procedures, hospitality service frameworks, and brand identity guidelines, is also required.
Key soft and technical skills for the role include proven ability to lead multicultural kitchen teams and provide mentoring, coaching, and skills training to junior staff, strong menu engineering and food costing ability, expertise in guest experience management, excellent communication, creative problem-solving, adaptability and innovation, and intermediate-level proficiency with common digital and computer tools.
Candidates are required to have 7 to 10 years of professional experience working in the culinary industry. The role also has specific physical requirements: candidates must be able to stand for extended working periods, occasionally lift, push or pull items weighing up to 50 pounds, and interpret technical instructions and diagrams accurately.
The recruitment process for this position is being managed exclusively by J’s HR Consultancy. Interested applicants must submit their application, including a cover letter, curriculum vitae in either Word or PDF format, and contact details for three professional references (preferably past employers), via email only to opportunitiesnow6@gmail.com with the subject line “Executive Chef”. The submission deadline for applications is 6 November 2026. Please note that only shortlisted candidates will be contacted for further interviews. This posting is featured on NOW Grenada, which notes that it is not responsible for the opinions, statements or content shared by contributing recruiters, and provides a reporting channel for any abusive content associated with the posting.