About the Resort

Refined and elegant, NOŪS Santorini a member of Design Hotels / Marriott, masterfully balances contemporary design with the effortlessly minimalist style of the Aegean Sea. A Cycladic-made, all-new and original version of luxury is the key element that shapes NOŪS. Innovative and modern, it redefines the Cycladic resort experience.

As a 5-star, 119-room luxury property, NOŪS delivers high-end hospitality and elevated gastronomy to an international clientele seeking authenticity, refinement, and exceptional service.

About the Role

NOŪS Santorini is seeking an experienced and visionary Executive Chef to lead its culinary operations. The ideal candidate will deliver innovative, high-quality cuisine and ensure flawless kitchen performance-upholding exceptional standards of presentation, flavor, hygiene, and guest satisfaction

Key Responsibilities

Culinary Leadership & Operations

• Oversee all daily kitchen operations across 2 outlets ("All Day" for breakfast & lunch and "Elios" for dinner, restaurants), banquets, and in-room dining.
• Ensure consistent preparation, quality, and presentation of all dishes.
• Develop creative menus inspired by modern Greek cuisine.
• Maintain accurate recipe costing, food cost control, and waste management.
• Ensure compliance with all hygiene, sanitation, and HACCP standards.
• Guarantee proper food handling, storage, and temperature control procedures.

Team Management & Development

• Train, mentor, and motivate the culinary team to maintain 5-star standards.
• Set performance expectations, monitor results, and provide coaching when needed.
• Participate in recruitment, screening, and selection of kitchen personnel.
• Quality Assurance & Guest Experience
• Maintain superior product quality, presentation, and flavor standards.
• Review guest feedback and make improvements to enhance satisfaction.
• Interact with guests when appropriate to ensure their dining expectations are met.
• Ensure that all dishes leaving the kitchen meet resort quality standards.

Financial & Administrative Responsibilities

• Analyse food cost reports and collaborate with the F&B Manager on cost efficiency.
• Coordinate with the Purchasing Department for timely supply and product sourcing.
• Review weekly/monthly schedules to align with forecast and budget.
• Ensure proper maintenance and functionality of all kitchen equipment.
• Enforce all safety procedures for kitchen and service staff.
• Execute additional duties as assigned by hotel management.

Requirements

• Minimum 3 years' experience in a 5-star hotel or luxury resort in a similar leadership role.
• Culinary degree or equivalent qualification preferred.
• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage diverse teams in a fast-paced environment.
• Exceptional organizational and time-management abilities- flexible schedule availability.
• Demonstrated integrity, professionalism, and guest-oriented mindset.
• Ability to deliver consistent, high-quality culinary experiences under pressure.

Remuneration & Benefits

• A distinguished and professional working environment
• Attractive and competitive salary
• Quality housing & transportation
• Meals on all working days