Area Executive Chef
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Madrid
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JOB SCOPE 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.
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Drive culinary excellence by supporting new openings, renovations, and ongoing operations while ensuring consistency, operational efficiency, and profitability. Foster a culture of innovation, sustainability, and continuous improvement, while enhancing guest satisfaction and overall service quality.
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JOB RESPONSIBILITIES
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This individual oversees the regional culinary program through a combination of food expertise, innovation, operational excellence and savvy business tactics to give maximum satisfaction to guests at maximum profitability to the Group.
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Operating
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- 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.
- Create recipes and menus in line with sustainable initiatives.
- Leads by example in the kitchen with a view to develop team members with on the job and off the job trainings.
- Develops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment.
- 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
- Demonstrates a complete understanding of daily menu items and make sure Chef's in your region is able to explain them to customers accurately
- Works with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations.
- Participate in preparation of RFP and presentations including subsequent RFP needs.
- Ability to formulate and design large operations of Culinary in Lounges and Central Kitchens
- Conduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis.
- Establish and enforce the Company food safety programs and conduct inspection and audit as required.
- Provide on-site operations support, evaluation and troubleshooting for operating facilities
- Establish location/market/region programming and action plans as required.
- Work in partnership with the Integral Director Culinary and other operational departments as needed.
- Follow policies and procedures, operating manuals and menu matrix and offer recommendations for enhancement for both HQ and business units.
- Innovation and Technology
- Participate in on-site and off-site events and trade shows.
People\n
- Establish the essential training and work with HQ divisions and field business units for implementation
- Work with all divisions in organizing and conducting people development activities
- Work with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleagues
- Work with all parties in helping the individual development and any personnel actions required.
- Assess and make recommendations on the people movement
Effectiveness and Efficiency\n
- Study the present area culinary operations and come up with plans in the overall improvement of the efficiency including and not limited to Central Kitchen, procurement procedures and logistics arrangement.
- Work all divisions in achieving the best financial results in the field of marketing, sales, new business development, business enhancement and operations effectiveness and efficiency.
- Make recommendation on the productivity, organization structure and set up of the outlets taking into account changing customers' needs, equipment and new technology.
- Analyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices. xugodme
JOB REQUIREMENTS\n
- 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 mul