Introduction
Prestigious Mountain Hotel in Austria – Executive Chef
We are seeking an experienced Executive Chef to take full ownership of our culinary department, including purchasing, menu planning, events, recruitment, and overall operations, while ensuring full compliance with the owner's standards and procedures.
Start Date: Immediate or to be agreedContract: Seasonal, with the option for a year-round contract if desiredSalary: €7,000 per month, plus accommodation and mealsBonus: 13th and 14th month
Operating period: November to April
Off-season period, Planning & preparation: May to October
TLNT1_CH
Your tasks
Main Responsibilities
During the season (November–April)
• Supervise and coordinate all kitchen for all F&B outlets.
• Design and execute gourmet menus tailored to an international and demanding clientele. • Ensure the quality, creativity, and consistency of the dishes served. • Lead, train, and motivate the kitchen team • Ensure strict adherence to hygiene standards, food safety, and HACCP regulations. • Manage orders, receiving of goods, and control of food costs. • Collaborate with the F&B management to ensure smooth service and an exceptional guest experience. • Adjust operations based on fluctuations in guest volumes throughout the season.
Off-season (May–October)
• Develop new menus, seasonal offerings, and culinary concepts. • Contribute to budget planning, cost control, and process optimization. • Recruit and select kitchen staff for the upcoming season. • Negotiate with suppliers and review partnerships as needed. • Prepare inventories, purchasing plans, and operational strategies. • Implement or improve quality standards and internal procedures. • Conduct culinary research and stay up to date with gastronomic trends.
Your profile
Desired Profile
• Proven experience as a Chef de Cuisine in a 4* or 5* hotel, ideally in an alpine or seasonal environment. • Excellent organizational skills and ability to perform under pressure during peak season. • Strong leadership, team development skills, and a collaborative mindset. • High culinary creativity and strong product knowledge. • Solid understanding of hygiene standards and food safety regulations. • Ability to anticipate, plan, and structure off-season activities. • Strong cost management skills and ability to optimize processes. • Proficiency in German or English (an asset).
Benefits
What We Offer
• An opportunity to work in a renowned high-end hotel in the heart of the Alps. • An exceptional work environment with an international clientele. • Significant creative autonomy and the possibility to develop your own culinary signature. • Accommodation available during the season. • Seasonal contract with off-season months dedicated to strategy and preparation.