Executive Chef

An award-winning, Relais & Châteaux luxury boutique hotel, Calabash Grenada delivers unparalleled guest experiences and luxurious accommodations.

Our journey began in 1987, when Calabash Grenada was acquired by The Garbutt Family who currently owns & manages it today. Since 1987, this beautiful island property has blossomed into the world-class luxury boutique hotel they are proud to call home.

Deep rooted in our spirit is one of life’s greatest treasures, family. It is with this philosophy that Calabash Grenada welcomes guests from across the world, providing a genuine passion for hospitality, excellence, and a job well done.

We are seeking an experienced and innovative Executive Chef to join our culinary team in St George, Grenada. As the Executive Chef, you will be responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation, menu development, and maintaining cost controls to optimize efficiency and profitability while delivering an exceptional dining experience.

• Lead and manage the kitchen team, fostering a collaborative and efficient work environment
• Develop innovative and seasonally-inspired menus, incorporating local Grenadian ingredients and culinary traditions
• Oversee food preparation, presentation, and quality control for all dishes
• Manage inventory, food costs, and budget to ensure optimal profitability
• Implement and maintain food safety and sanitation standards in compliance with local regulations
• Collaborate with the restaurant manager and executive chef on menu planning, pricing, and special events
• Train and mentor kitchen staff to maintain high standards of culinary excellence
• Analyze and optimize kitchen processes to improve efficiency and productivity
• Engage with guests to gather feedback and ensure customer satisfaction
• Stay current with culinary trends and techniques to continually enhance the dining experience

• Culinary degree or equivalent work experience required
• Minimum of two years of management experience in a culinary environment preferred
• Strong knowledge of food safety, handling, and sanitation practices
• Proficient in menu development, cost control, and financial management
• Experience in high-volume food production and kitchen operations
• Excellent leadership and team management skills
• Strong analytical and problem-solving abilities
• Proficiency in Microsoft Office Suite and kitchen management software
• Outstanding time management and organizational skills
• Ability to work effectively under pressure and adapt to changing circumstances
• Excellent communication skills, both written and verbal
• Customer-focused mindset with the ability to engage positively with guests
• Previous experience in the Caribbean is a plus
• Willingness to continuously learn and stay updated on culinary trends and techniques