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Overview

The Director of Culinary for Rosewood Red Sea, located along Saudi Arabia’s pristine west coast, is responsible for overseeing all culinary operations across the resort’s restaurants, bars, banquets, and in-room dining. This role drives the creation of innovative, sustainable, and culturally inspired culinary experiences that align with Rosewood’s ultra-luxury standards and Red Sea Global’s regenerative tourism vision. The Director will lead a culinary team to deliver exceptional dining, ensuring guest satisfaction, operational efficiency, and compliance with brand and local standards in a dynamic, environmentally conscious destination.

Responsibilities

• Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
• Effective management of labor costs in relation to business needs and trends.
• Control of all variable line items relating to food production budget.

Qualifications

• Bachelor’s degree in culinary arts, Hospitality Management, or a related field; advanced culinary certifications are a plus.
• Minimum of 7-10 years of progressive experience in culinary management, with at least 4 years in a leadership role within a luxury hotel or resort.
• Proven ability to lead diverse culinary teams, with strong interpersonal and communication skills to inspire creativity and collaboration.
• Deep knowledge of global culinary trends, sustainable cooking practices, and luxury dining, with a passion for creating memorable guest experiences.
• Experience sourcing sustainable ingredients and implementing eco-conscious culinary practices, preferably in luxury or environmentally sensitive destinations.
• Proficiency in budgeting, inventory management, and kitchen operations, with a focus on profitability and efficiency.
• Fluency in English is required; proficiency in Arabic or other languages is an advantage.