We are looking for an Executive Sous Chef (starting date to be determined) Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining. Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards. Lead and train the kitchen team, contributing your expertise and assisting in recruiting new team members. Oversee kitchen operations, manage budgeting and cost control, and maintain strong relationships with suppliers. Ensure compliance with hygiene and safety standards according to HACCP. Collaborate closely with the service, events, and purchasing departments. Take charge in the absence of the Executive Chef, ensuring smooth operations. Permanent position with long-term prospects. 5-day workweek with an average of 43.5 hours per week, 5 weeks of vacation, and 6 public holidays per year, plus a 13th-month salary from the start (pro rata temporis). Optional initial accommodation in one of our modern staff residences. Meals available in our attractive employee restaurant. Working in a dynamic international team.