Executive ChefJoin SHMS as an Executive Chef and become part of a dynamic team in hospitality. With four schools on five campuses (in Montreux, Caux, Leysin, Brig, and Le Bouveret) and more than 6,000 students from 110 countries, Swiss Group is the largest alliance of hospitality management and business schools in Switzerland. Our schools offer a wide range of higher programs (Diplomas, Bachelors, Masters, MBAs). Swiss Group is headquartered in Montreux.Position Overview / ObjectivesThe Executive Chef is responsible for the leadership, management, and support of all kitchen operations. The role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school's experiential learning. The Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety standards, manages budgets and resources efficiently, and contributes to the development of sustainable culinary experiences aligned with SHMS. This position plays a key role in supporting academic programs through practical classes aligned with the curriculum by mentoring students in professional culinary practices.Duties and Responsibilities1. Culinary & Quality Control- Supervise daily kitchen operations across all food production to meet SHMS guidelines and service requirements.- Develop, standardize, and maintain recipes, production procedures, and portion controls.- Monitor food quality, consistency, and service delivery.- Analyze consumption trends and student feedback to continuously improve food offerings.- Support production planning for institutional events, banquets, and special projects.2. Financial & Resource Management- Plan and monitor kitchen budgets, ensuring cost control and financial efficiency.- Monitor food cost percentages and implement corrective actions when required.- Oversee procurement of food products, equipment, and kitchen supplies according to institutional guidelines and ensure product quality, cost-effectiveness, and reliability.- Control inventory levels and oversee stock management.3. Food Safety, Compliance & Sustainability- Ensure full compliance with HACCP standards and Swiss food safety regulations.- Provide hygiene and food safety training for staff and assist in internal and external audits, implementing corrective action plans when necessary.- Ensure safe use, maintenance, and monitoring of kitchen equipment.- Implement sustainable kitchen practices including food waste reduction, responsible sourcing, and energy efficiency.4. Leadership & Team Management- Lead and supervise kitchen staff across all sections and manage staff schedules according to needs and academic activities.- Recruit, train, mentor, and support the kitchen team in a professional and positive working environment.- Support staff development through coaching and training.5. Student Development- Work closely with academic faculty to support the delivery of practical culinary classes aligned with curriculum objectives.- Supervise student practical training sessions in production kitchens when required.- Provide technical expertise and mentorship to students.- Promote professional culinary standards, discipline, and workplace behavior among students.- Facilitate continuous improvement through effective communication between kitchen, service teams, academic departments, and management.- Maintain regular communication with students and gather feedback in departmental meetings and institutional planning sessions.- Provide performance reports to senior leadership.6. Experience Development- Lead menu development and culinary initiatives aligned with hospitality trends that reflect the diversity of SHMS's student body.- Support themed dining events and experiential learning opportunities.- Contribute to the continuous enhancement of SHMS's student experiences.Professional Requirements- Culinary degree or equivalent professional qualification.- 5 years of progressive kitchen leadership experience.- Experience in large-scale food production and banquet services in hospitality or training environments is highly desirable.- Knowledge of HACCP and Swiss food safety regulations.- Proficiency in French, both spoken and written.Skills & Competencies- Strong leadership and team management abilities.- Strong financial management skills.- Strong mentoring and coaching skills.- Ability to work in a multicultural academic environment.- Expertise in menu development.- Strong communication and interpersonal skills.- High level of adaptability and problem-solving skills.If you are passionate about culinary excellence, we invite you to apply for this exciting opportunity. Join us in shaping the future of hospitality and culinary arts in Switzerland. jidc119121aen jit0311aen jpiy26aen