Culinary Director

Location: Saint Lucia
Package: $7,000–$10,000 USD per month + $1,679.10 housing allowance + $559.70 vehicle allowance + $1,500 travel allowance + medical, meals & 21 days vacation

The Role

A luxury resort is seeking an experienced Culinary Director to lead the culinary operation, overseeing food quality, kitchen performance, team development, financial results, and the overall dining experience across the property.

Key Responsibilities

• Lead and oversee the full culinary operation, including Executive Sous Chef, Pastry Chef, Chef de Cuisine and Stewarding.
• Develop and maintain exceptional food quality, consistency, presentation, and service standards.
• Create and develop menus that reflect luxury hospitality standards, local ingredients, guest preferences, and current culinary trends.
• Manage budgets, food costs, purchasing, inventory, margins, and overall departmental profitability.
• Work closely with Food & Beverage leadership to develop revenue-generating dining concepts and experiences.
• Lead, train, coach, and develop the culinary team while maintaining strong engagement and performance standards.
• Ensure compliance with food safety, HACCP, sanitation, health and safety requirements.
• Oversee kitchen scheduling, productivity, staffing levels, and operational efficiency.
• Monitor guest feedback and continuously enhance the overall dining experience.
• Prepare and present financial, operational, and culinary reports to senior management.
• Lead culinary meetings, training initiatives, special events, and menu development projects.

Requirements

• Minimum 3 years’ experience in a senior culinary leadership position.
• Experience within five-star/five-diamond luxury hospitality environments.
• Michelin 3-star experience or equivalent culinary background preferred/required.
• Culinary degree, diploma, certification, or equivalent professional experience.
• Strong knowledge of menu development, food cost, pricing, purchasing, and budget management.
• Proven leadership experience managing and developing large culinary teams.
• Strong understanding of food safety, HACCP, sanitation, and operational standards.
• Creative, commercially minded, and guest-focused approach to culinary operations.
• Excellent communication, organisational, and problem-solving skills.
• Comfortable working in a high-volume luxury resort environment and leading a hands-on operation.