Culinary & Kitchen Production·Confirmed live in the last 24 hours·
Full-timeSantorini, Greece
About the Job
Requirements
A minimum of 5 years of culinary experience, including previous experience as a Chef de Cuisine, Sous Chef, or similar senior culinary leader in a luxury hotel, fine-dining restaurant, upscale resort, or high-end culinary environment.
Strong culinary background and knowledge of modern gastronomy, classical techniques, contemporary cooking methods, and international culinary trends.
Demonstrated experience developing, executing, and maintaining high-quality menus in a premium or luxury dining environment.
Strong knowledge of Greek and Mediterranean cuisine and seasonal ingredients, with the ability to incorporate local products and culinary identity into contemporary offerings.
Ability to lead, motivate, train, and develop a professional kitchen team while maintaining high culinary and operational standards.
Understanding of food preparation, presentation, portion control, consistency, and quality assurance.
Knowledge of HACCP, food safety, hygiene, sanitation, and health and safety standards.
Organizational and time-management skills, including the ability to manage multiple priorities in a demanding, fast-paced kitchen environment.
Communication and interpersonal skills, with a professional, collaborative, and respectful leadership approach.
Commercial awareness, including food cost, menu engineering, stock control, purchasing, inventory management, yield management, and waste reduction.
Creative approach and interest in culinary innovation, seasonality, and continuous improvement.
Ability to work closely with Restaurant Management and F&B leadership to coordinate kitchen and front-of-house operations.
Fluency in English is required.
Ability to remain composed and lead effectively during high-volume, high-pressure service periods.
Professional appearance and understanding of ultra-luxury hospitality standards.
Responsibilities
Lead kitchen operations during daily service, ensuring high standards of food quality, preparation, presentation, timing, and guest experience.
Oversee preparation and execution of all dishes, ensuring consistency with recipes, specifications, portion sizes, and presentation standards.
Maintain a strong kitchen presence, lead by example, and actively support the team during service.
Ensure culinary operations reflect the restaurant's concept, identity, and commitment to excellence.
Contribute to menu development and seasonal evolution by creating dishes inspired by Greek and Mediterranean ingredients and Santorini.
Conduct daily kitchen briefings covering VIP guests, reservations, special requests, allergies, menu changes, and service priorities.
Organize and coordinate the kitchen team across sections to ensure smooth, timely service.
Train, coach, and develop kitchen team members, promoting professional growth and a culture of excellence.
Monitor food quality, preparation, cooking techniques, presentation, service timing, and consistency throughout each service.
Coordinate with the Restaurant Manager, Floor Manager, Head Waiter, Sommelier, and wider F&B team to support seamless kitchen and front-of-house operations.
Coordinate with the service team on menu descriptions, ingredients, allergens, dietary requirements, and guest preferences.
Support supplier relationships, product selection, and quality checks when required.
Ensure food products are stored, labeled, rotated, and handled properly in accordance with food safety standards.
Ensure compliance with HACCP, health, safety, hygiene, sanitation, and company policies.
Handle food-related guest feedback professionally and discreetly, involving management when appropriate.
Support recruitment, onboarding, training, and development of kitchen team members.
Ensure opening, service, and closing procedures are completed correctly and the kitchen is prepared for each service.
Follow culinary trends, techniques, and industry developments to support innovation and the evolution of the restaurant's offering.
Desired Qualifications
Additional languages are considered an asset.
Sandblu Group is currently in search of: Chef De Cuisine
Crafting the Future of Luxury Hospitality in Santorini, we are the team behind one of Greece's most exciting and rapidly growing luxury hospitality group. Our expanding collection includes the award-winning Sandblu Resort, the first LXR Hotels & Resorts property by Hilton in Greece, Blu Syllogi, a carefully curated handpicked fashion collection, the iconic Blu Restaurant overlooking Santorini's breathtaking Caldera, Inspire Luxury Villas, and the upcoming luxury developments Heliotopos Luxury Caldera Suites & Restaurant, and a new beachfront destination.
At Sandblu, we are redefining ultra-luxury hospitality through excellence, innovation, and genuine Greek hospitality. As one of the few LXR Hotels & Resorts in Europe, we are proud to introduce a new benchmark of luxury to Greece while creating exceptional destinations where unforgettable guest experiences begin with outstanding people.
This opportunity forms part of the launch of our upcoming exciting project, a luxury sister property & restaurant located on the Santorini Caldera. As a new addition to our portfolio, this concept will offer a distinctive expression of luxury hospitality and gastronomy, shaped by its exceptional setting and the unique character of Santorini, while providing an opportunity to contribute to the creation of a truly exceptional destination.
Lead the kitchen operation during daily service, ensuring consistently high standards of food quality, preparation, presentation, timing, and guest experience.
Oversee the preparation and execution of all dishes, ensuring consistency with recipes, specifications, portion sizes, and presentation standards.
Maintain a strong presence in the kitchen, leading by example and actively supporting the team during service.
Ensure all culinary operations reflect the restaurant's concept, identity, and commitment to excellence.
Contribute to the development and seasonal evolution of menus, creating innovative dishes inspired by Greek and Mediterranean ingredients and the unique character of Santorini.
Conduct daily kitchen briefings, communicate VIP guests, reservations, special requests, allergies, menu changes, and service priorities.
Organize and coordinate the kitchen team across all sections to ensure smooth and timely service.
Train, coach, and develop kitchen team members, promoting professional growth and maintaining a culture of excellence.
Monitor food quality, preparation, cooking techniques, presentation, service timing, and consistency throughout each service.
Work closely with the Restaurant Manager, Floor Manager, Head Waiter, Sommelier, and wider F&B team to ensure seamless coordination between kitchen and front of house.
Collaborate with the service team regarding menu descriptions, ingredients, allergens, dietary requirements, and guest preferences.
Support supplier relationships, product selection, and quality checks when required.
Ensure proper storage, labeling, rotation, and handling of all food products in accordance with food safety standards.
Ensure full compliance with HACCP, health, safety, hygiene, sanitation, and company policies at all times.
Handle guest feedback related to food with professionalism and discretion, involving management when appropriate.
Support recruitment, onboarding, training, and development of kitchen team members.
Ensure opening, service, and closing procedures are completed correctly and that the kitchen is fully prepared for each service.
Continuously follow culinary trends, techniques, and industry developments to support innovation and the evolution of the restaurant's offering.
Requirements
Minimum 5 years of proven culinary experience, with previous experience as a Chef de Cuisine, Sous Chef, or in a similar senior culinary leadership position within a luxury hotel, fine dining restaurant, upscale resort, or high end culinary environment.
Strong culinary background with excellent knowledge of modern gastronomy, classical techniques, contemporary cooking methods, and international culinary trends.
Demonstrated experience in developing, executing, and maintaining high-quality menus within a premium or luxury dining environment.
Strong knowledge of Greek and Mediterranean cuisine, seasonal ingredients, and the ability to incorporate local products and culinary identity into a contemporary offering.
Proven ability to lead, motivate, train, and develop a professional kitchen team while maintaining high culinary and operational standards.
Excellent understanding of food preparation, presentation, portion control, consistency, and quality assurance.
Strong knowledge of HACCP, food safety, hygiene, sanitation, and health & safety standards.
Strong organizational and time management skills, with the ability to manage multiple priorities in a demanding and fast paced kitchen environment.
Excellent communication and interpersonal skills, with a professional, collaborative, and respectful leadership approach.
Strong commercial awareness, including knowledge of food cost, menu engineering, stock control, purchasing, inventory management, yield management, and waste reduction.
Creative mindset with a passion for culinary innovation, seasonality, and continuous improvement.
Ability to work closely with Restaurant Management and F&B leadership to ensure seamless coordination between kitchen and front of house operations.
Fluency in English is required, additional languages are considered an asset.
Positive attitude, strong leadership presence, professional demeanor, and a genuine team player mentality.
Ability to remain composed and lead effectively during high-volume and high-pressure service periods.
Professional appearance and a strong understanding of ultra-luxury hospitality standards.
Benefits
Tailored Compensation | Competitive remuneration package customized to fairly reflect your profile and expertise.
Staff Residences: Shared accommodations of up to 2 pax, with comfort amenities, ensuring a seamless home-away-from-home experience in Santorini.
Meal Plan while in Santorini | Balanced and freshly prepared meals served in welcoming staff dining setting.
Exclusive Staff Privileges | Access to special staff discounts across our network of partners and Friends & Family rates for your loved ones.
Pathway to Growth & Development | Ongoing professional development in line with global hospitality standards and a clear trajectory for career advancement within a fast-growing, award-winning resort.
Recognition & Rewards | Access to performance-based bonus schemes and recognition initiatives that celebrate talent, achievement, and contribution to the Sandblu vision, along with CSR and engagement activities that foster connection and purpose.
Our success is built on our people. Guided by our core values of kindness, integrity, teamwork, and authentic hospitality, we foster a supportive and inspiring work environment where every team member has the opportunity to learn, grow, and build a rewarding long-term career. We invest in our people by providing quality accommodation, three daily meals, inclusive work environment, continuous training and development, and exciting career opportunities across our expanding portfolio of luxury hospitality brands.
If you are passionate about delivering exceptional service and aspire to be part of an ambitious team shaping the next chapter of luxury hospitality in Santorini, we would love to hear from you.
RMKA PC and RSTQ PC are equal opportunity employers. We are committed to creating a diverse and inclusive workplace. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, or age.