Executive Chef I, Hotel Cala di Volpe, Costa Smeralda

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Executive Chef leads all culinary operations at Hotel Cala di Volpe, overseeing restaurants, bars, banquets, room service, menus, food quality, kitchen standards, budgets and supplier relationships. The role requires extensive experience as an Executive Chef or senior Sous Chef in luxury hotels or resorts, strong knowledge of international and Italian cuisine, HACCP and food-safety compliance, cost-control expertise, and proven team-management skills. Fluency in English is generally expected; Italian and other languages are advantageous. The successful candidate should be creative, commercially aware, highly organised and comfortable working in a demanding seasonal environment. Expectations include maintaining Forbes-level service standards, developing talent, controlling waste and costs, collaborating with hotel leadership, and delivering consistently refined guest experiences.

About the employer

Hotel Cala di Volpe is a flagship luxury property on Sardinia’s Costa Smeralda and operates as part of Marriott International’s Luxury Collection. Known for its distinctive Mediterranean architecture, waterfront setting, fine dining, private beach access and highly personalised service, the hotel attracts an international leisure clientele, including luxury travellers, celebrities and high-profile guests. The property is situated near Porto Cervo and is strongly associated with the premium tourism identity of the Costa Smeralda. As a Luxury Collection hotel, it focuses on authentic local character while delivering international hospitality standards. Culinary operations are an important part of the guest experience, with seasonal restaurants, bars, events and bespoke dining services. Employment is typically most active during the spring and summer operating season, with opportunities for experienced hospitality professionals seeking an upscale resort environment.