Executive Chef Executive Chef Join SHMS X as an Executive Chef and become X a dynamic team X 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 / Objectives The Executive Chef is responsible for the leadership, management, and support of all kitchen The role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school s experiential learning Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety manages budgets and resources efficiently, and contributes to the development of and sustainable culinary experiences aligned with SHMS position plays a key role in supporting academic programs X practical classes meet curriculum X by mentoring students in professional culinary Duties and Responsibilities1. Culinary & Quality Control Supervise and daily kitchen across all production food production meets SHMS X, guidelines, and service requirements. Develop, standardize, and maintain recipes, production procedures, and portion controls. Analyse consumption trends and student feedback to continuously improve food 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 according to institutional supplier and ensure product quality, cost effectiveness, and Food Safety, Compliance & Sustainability Ensure full compliance with HACCP standards and Swiss food safety hygiene and food safety training for staff and in internal and external audits and implement corrective action plans when necessary. Implement sustainable kitchen practices including food waste reduction, responsible sourcing, and energy efficiency Leadership & Team Management Lead, and supervise kitchen staff across all and manage staff schedules according to needs and academic activities. Recruit, train, mentor, and kitchen team members. Support staff development through coaching and training & Student Development 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 in curriculum X continuous improvement when & effective between kitchen, service teams, academic departments, and management. Maintain regular with student and feedback in departmental meetings and institutional planning sessions. Provide performance reports to senior & Experience Development Lead menu development and culinary aligned with hospitality menus reflect the diversity of SHMS s student body. Support themed dining events, and experiential learning opportunities. Contribute to the continuous enhancement of SHMS X student & Experience Professional culinary or equivalent professional 5 years of progressive kitchen leadership experience Experience in large-scale food production and banquet experience in hospitality or training environment is highly desirable Strong knowledge of HACCP and Swiss food safety and french spoken and written Skills & Competencies Strong leadership and team X and financial management abilities Strong mentoring and coaching skills Ability to work in a multicultural academic and in menu development Strong and interpersonal skills High level of adaptability and problem-solving ability jid826b8dbafr jit0313afr jpiy26afr