Area Executive Chef Madrid
To lead and manage culinary operations across Spain, ensuring high-quality, innovative, and efficient food production in line with company standards and guest expectations. Responsible for menu development, food safety, cost control, and team leadership across all lounges and central kitchen operations.
Foster a culture of innovation, sustainability, and continuous improvement, while enhancing guest satisfaction and overall service quality.
Manage all aspects of the kitchen including pre-opening planning and post opening operations including but not limited to budgeting, forecasting, capex resource planning, labour management as well as waste management.
Leads by example in the kitchen with a view to develop team members with on the job and off the job trainings.
Leads with a continuous improvement mindset to drive quality, development and returns.
Execute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement.
Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
Analyzes ongoing performance and trends in the local operation and devises and leads improvements
Works with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations.
Conduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis.
Work in partnership with the General Director Culinary and other operational departments as needed.
Establish the essential training and work with HQ divisions and field business units for implementation
Analyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices.
Degree or professional qualification in Culinary Arts, Hospitality, or a related field
Over 15 years of experience managing international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchens
Strong background in hotel operations is required; Ability to plan kitchen equipment and work with internal and external project teams and kitchen planners
Sound business acumen with strong communication and presentation skills in English
Proven track record in managing and operating kitchens within tight budget constraints
Strong computer skills, including proficiency in Excel and PowerPoint
Fluency in speaking Spanish and English