Executive Chef

NEMA Design Hotel & Spa member of Small Luxury Hotels of the World is looking for a talented, passionate and commercially minded Executive Chef to lead the culinary operations of the hotel.As our culinary operation continues to evolve, we are looking for a hands-on leader who combines creativity and a strong culinary identity with excellent organizational, leadership and cost-control skills.The ideal candidate will be responsible for developing distinctive food concepts, building and mentoring a high-performing kitchen team, and delivering consistently high standards across our restaurants and dining experiences.THE CULINARY VISIONThe role will focus on developing two distinct restaurant identities:RIZES – Cretan GastronomyAn interpretation of Cretan cuisine, rooted in quality ingredients, authentic flavours, simplicity and seasonality. The focus is on letting the ingredients speak for themselves, with well-executed dishes, generous attention to portioning and an accessible, appealing menu.NALEMA – Contemporary Fusion Restaurant A contemporary fusion concept with a broader international outlook, drawing inspiration from worldwide cuisines, while allowing room for creative combinations and fusion influences. The philosophy is based on quality ingredients, clean flavours, simplicity and versatility, with a menu designed to work seamlessly from daytime and pool service through to evening à la carte dining.Neither concept is intended to be fine dining. Our ambition is to deliver high-quality, distinctive and commercially successful restaurant experiences that guests genuinely enjoy.The Executive Chef will also oversee the culinary standards and kitchen operations supporting the hotel's wider food offering, including breakfast & dinner buffet style at the main restaurant Euphoria, pool and beach service, room service and special events.KEY RESPONSIBILITIESCulinary Development: Create and evolve menus that reflect the individual identity of each restaurant while responding to guest expectations, seasonality and market trends.Kitchen Leadership: Lead, motivate and develop the kitchen team, establishing clear responsibilities, strong communication and a culture of accountability.Operational Excellence: Organize daily kitchen operations, production planning, preparation schedules and service execution across all relevant outlets.Food Quality & Consistency: Establish standardized recipes, portion specifications, presentation standards and quality-control procedures.Financial Performance: Manage food costs, purchasing, yields, waste, inventory and portion control, ensuring a strong balance between product quality and profitability.Menu Engineering: Evaluate menu performance, ingredient utilization and contribution margins to support commercially sound decisions.Training & Development: Coach and mentor the team, build technical capabilities and establish consistent working standards.Supplier Management: Work closely with the purchasing team and suppliers to ensure product quality, consistency and effective cost management.Events & Guest Experiences: Develop culinary offerings for special events and experiences that complement the identity of each restaurant.Cross-Departmental Collaboration: Work closely with the Hotel Manager and other department heads to align the culinary operation with the hotel's overall guest experience and business objectives.THE IDEAL CANDIDATEProven experience as an Executive Chef or in a senior kitchen leadership position within an upscale hotel or multi-outlet restaurant operation.Strong knowledge of contemporary cuisine, with a genuine understanding of Greek and Cretan ingredients and culinary traditions.The ability to develop two distinct culinary concepts without compromising simplicity, consistency or commercial appeal.A hands-on leadership style, with the ability to lead service, support the team and maintain a strong presence in the kitchen.Strong knowledge of food costing, menu engineering, purchasing, inventory management and kitchen productivity.Proven experience in recruitment, team development, training and kitchen organization.Excellent organizational skills and the ability to manage multiple outlets and different service periods.A creative mindset combined with commercial awareness, sound judgment and a practical approach to problem-solving.Strong communication and interpersonal skills, with a collaborative and professional attitude. WHAT WE OFFERThe opportunity to shape and develop the culinary identity of an evolving hospitality operation in Crete.A leadership role with meaningful involvement in menu development, kitchen structure and team building.The opportunity to work across distinct restaurant concepts and a variety of guest dining experiences.A professional environment that values creativity, quality, operational excellence and continuous development.A competitive remuneration package, based on experience and qualifications.