Area Executive ChefMadridJOB SCOPETo 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.
JOB RESPONSIBILITIESThis 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.
OperatingManage 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 campusAnalyzes ongoing performance and trends in the local operation and devises and leads improvementsDemonstrates a complete understanding of daily menu items and make sure Chef's in your region is able to explain them to customers accuratelyWorks 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 KitchensConduct 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 facilitiesEstablish location/market/region programming and action plans as required.Work in partnership with the Global 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 TechnologyParticipate in on-site and off-site events and trade shows.
PeopleEstablish the essential training and work with HQ divisions and field business units for implementationWork with all divisions in organizing and conducting people development activitiesWork with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleaguesWork with all parties in helping the individual development and any personnel actions required.Assess and make recommendations on the people movement
Effectiveness and EfficiencyStudy 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. xiphtebAnalyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices.
JOB REQUIREMENTSDegree or professional qualification in Culinary Arts, Hospitality, or a related fieldOver 15 years of experience managing international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchensExperience working in a regional or multi-location capacity is requiredStrong background in hotel operations is required; airport or airline culinary experience is an added advantageStrong understanding of culinary operations, food production, and international cuisinesAbility to plan kitchen equipment and work with internal and external project teams and kitchen plannersStrong knowledge of cooking techniques and ability to optimize kitchen equipment usage, especially in space-constrained environmentsGood understanding of a variety of cuisines is desirableSound business acumen with strong communication and presentation skills in EnglishProven track record in managing and operating kitchens within tight budget constraintsCreative mindset with the ability to innovate and think outside the boxStrong computer skills, including proficiency in Excel and PowerPointFluency in speaking Spanish and English