Group Executive Chef

Alright, here’s the gig Five Thirty Management is on the hunt for a culinary top dog—a Group Executive Chef to pretty much quarterback everything in the kitchen, across all our brands. We’re not talking one restaurant, either. Think: dine-in, cloud kitchens, food halls—the whole nine yards. The company’s growing like crazy and, honestly, we need someone who can not only keep up but actually drive the madness.

Here’s the real deal:

You need to have at least 15 years of kitchen battle scars. Not just that—you’ve gotta have done the senior chef hustle for 7 years or more. If you’ve only led a tiny team or kept it cozy in one spot, this probably isn’t your rodeo. We want someone who’s wrangled multiple brands in multiple locations, ideally with revenues over AED 50M (and hungry to double it).

You need to know kitchen systems inside out

SOPs, food cost voodoo, how to keep things lean without sucking the soul out of the food. Dead serious about hygiene and food safety. But also, don’t be a robot—bring some wild creativity to menu design, but keep it tight and efficient. If you’re all ideas with no follow-through, swipe left.

You should be pumped about building teams

Training your people, and basically being the kitchen Yoda. Communication skills? Non-negotiable. Got to be able to rally the troops, smooth out drama, and keep everyone moving in the same direction.

Last but not least: we want someone who gets their hands dirty.

If you’re only about PowerPoints and big-picture talk, you’ll get eaten alive. Bring your passion, your quirks, your weird food obsessions—just not your ego.

If you’re reading this and thinking

“Hell yes, that’s me,” then maybe it actually is.