Executive Chef

Join the Culinary Visionaries at SLS The Red Sea

At SLS The Red Sea, we are redefining luxury hospitality on the Red Sea coast—where bold creativity, unparalleled design, and vibrant social energy converge. As part of Ennismore’s globally acclaimed lifestyle portfolio, our resort is a dynamic destination featuring 150 meticulously designed suites, five distinctive Food & Beverage venues, and a serene spa sanctuary. Here, every dining experience is crafted to inspire, surprise, and elevate—transforming hospitality into an unforgettable performance.

We are seeking a visionary Executive Chef to lead our culinary excellence across the entire resort, shaping the future of SLS The Red Sea’s gastronomic identity. This is an opportunity to merge artistic innovation with operational mastery, guiding a multicultural team to deliver world-class dining experiences that embody the resort’s bold, playful, and unexpected spirit.

Your Impact

As the leader of our Culinary and Stewarding division, you will set the benchmark for creativity, quality, and operational efficiency across all dining concepts—from our signature Italian and Japanese-inspired restaurants to beachside venues, all-day cafés, and resort-wide culinary operations. Your role demands a strategic mind, a passion for culinary artistry, and the ability to balance innovation with commercial success.

Key Responsibilities

• Culinary Leadership: Develop and execute a cohesive culinary strategy that aligns with SLS The Red Sea’s brand ethos, ensuring every dish reflects our signature flair while maintaining consistency and excellence across all venues.
• Team Empowerment: Build and inspire a high-performing, multicultural team by fostering a culture of creativity, collaboration, and continuous growth. Lead recruitment, training, and succession planning to cultivate talent and drive operational success.
• Menu Innovation: Drive dynamic menu development, seasonal programming, and culinary experimentation while preserving the unique identity of each dining concept—from Fi’lia to Seabird and beyond. Elevate guest experiences through thoughtful design and unexpected twists.
• Operational Excellence: Optimize food cost management, inventory control, and waste reduction to enhance profitability without compromising quality. Implement rigorous standards for food safety, hygiene, and compliance with HACCP and local regulations.
• Strategic Partnerships: Collaborate closely with the Director of Operations, Food & Beverage leadership, and suppliers to ensure seamless execution, responsible sourcing, and sustainable practices across the culinary operation.
• Guest Engagement: Maintain a visible presence throughout the resort, engaging with both teams and guests to uphold the highest standards of service and culinary craftsmanship.

This is more than a role—it’s an invitation to shape the culinary narrative of a landmark destination. If you thrive in a fast-paced, creative environment and are committed to delivering extraordinary experiences, we’d love to hear from you.