"Opening" Executive Chef needed for Ultra-Luxury Resort opening in Israel Our client is a world-leader in offering unique, luxury resort and hotel experiences. They currently require the services of a leading Executive Chef to "open" a hotel in Israel which would be the envy of the culinary scene in Israel. He/she will oversee the culinary operations of a very high-calibre and exclusive Resort offering the best Mediterranean/Israeli cuisine focusing on sustainability and farm to table concepts. Every aspect of the guests' stay will be tailored to their desires and that includes their culinary experience! Under your direction, and with a focus on local ingredients, farm-to-table suppliers and sustainable practices, your culinary team will create an unforgettable and immersive adventure for each guest. To execute the position of Executive Chef, the candidate will have the required qualifications, technical skills and more than five years' experience in a similar or greater role in luxury hotels and independent restaurants with proven results. The Chef should possess a minimum of a Diploma in Culinary Arts or similar. The chef will be personally involved, visible and a proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the property's prominent position within the market. The chef will possess a well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit. Within the role of Executive Chef you will assist with the recruitment, kitchen organization, hygiene practices, menu development, food procurement, sustainable food practices and fiscal responsibility. To succeed in this role you will rely on every skill and every experience you have had. You will work shoulder-to-shoulder with your team and you will push them, and yourself, to create unique and memorable culinary experiences. Requirements and Expectations Skilled in keeping with company's wellness and sustainability practices and with seasonal availability, while focusing on "Destination Dining" experiences Cuisine and menus will reflect innovation and creativity from a culinary sense. Israeli/Mediterranean cooking techniques and strong knowledge of local ingredients is required Onsite farming experiences and practices are a great skill set to possess for this role Farm-to-Table is a big part of the vision Previous experience in Israeli/ Mediterranean cuisine is a strong asset Experienced in Pre-opening planning & implementation Proven leadership capability with an inspirational personality towards education and coaching his/her team Must genuinely believe in mindful and sustainable food practices from the seed to culmination Able to provide a highly attractive and cohesive culinary program throughout the region Adventurous and positive attitude, with a passion to explore and experiment Flexible and creative, with the ability to do more with less. Intelligent, strong, motivated, and highly detail-oriented A strong communicator and collaborator Package Details . Salary range US$$5,500 USD/month NET (Negotiable) Plus Accommodation . Equal participation of service charge and participation in the company incentive plan . Return air ticket to home destination each year . Full medical insurance coverage Please send your recent updated resume to email@example.com along with some sample photographs and menus to reflect the Israeli/Mediterranean farm to table cuisine our client would like to showcase at the new hotel. Please note that due to the expected high volume of applicants, we will not be able to respond to all applicants. Only those that meet ALL of the client's requirements and expectations will be contacted. Thank you for your understanding.