Executive Chef

The Executive Chef is responsible for the strategic leadership, operational management, and educational support of all kitchen operations at SHMS. The role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school’s experiential learning philosophy.

The Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety regulations, manages budgets and resources efficiently, and contributes to the development of innovative and sustainable culinary experiences aligned with SHMS standards.

The position plays a key role in supporting academic programs by ensuring practical classes meet curriculum objectives and by mentoring students in professional culinary standards.

Key Duties and Responsibilities

1. Culinary Operations & Quality Control

Supervise and coordinate daily kitchen operations across all production areas.
Ensure food production meets SHMS quality standards, presentation guidelines, and service requirements.
Develop, standardize, and maintain recipes, production procedures, and portion controls.
Monitor food quality, consistency, and service delivery.
Analyse consumption trends and student feedback to continuously improve food offerings.
Support production planning for institutional events, banquets, and special functions.

1. 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 materials according to institutional standards.
Manage supplier relationships and ensure product quality, cost effectiveness, and reliability.
Control inventory levels and oversee stock management procedures.

1. Food Safety, Compliance & Sustainability

Ensure full compliance with HACCP standards and Swiss food safety regulations.
Lead hygiene and food safety training for staff and students.
Participate in internal and external audits and implement 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 initiatives.

1. Leadership & Team Management

Lead, motivate, and supervise kitchen staff across all sections.
Plan and manage staff schedules according to operational needs and academic activities.
Recruit, train, mentor, and evaluate kitchen team members.
Foster a professional, collaborative, and positive working environment.
Support staff development through coaching and training initiatives.

1. Educational & Student Development Responsibilities

Collaborate 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 behaviour among students.
Participate in curriculum development and continuous improvement initiatives when required.

1. Communication & Collaboration

Ensure effective coordination between kitchen, service teams, academic departments, and operational management.
Maintain regular communication with student representatives and feedback channels.
Participate in departmental meetings and institutional planning sessions.
Provide operational performance reports to senior management.

1. Innovation & Experience Development

Lead menu development and culinary innovation aligned with international hospitality trends.
Ensure menus reflect the diversity of SHMS’s international student body.
Support themed dining events, guest chef collaborations, and experiential learning opportunities.
Contribute to the continuous enhancement of SHMS culinary reputation and student experience.

Qualifications & Experience

Professional culinary qualification or equivalent professional certification.
Minimum 5 years of progressive kitchen leadership experience
Experience in large-scale food production and banquet operations.
Previous experience in hospitality education or training environment is highly desirable.
Strong knowledge of HACCP and Swiss food safety regulations.
English and french spoken and written

Skills & Competencies

Strong leadership and team development skills
Excellent organisational and financial management abilities
Strong mentoring and coaching skills
Ability to work in a multicultural academic environment
Innovation and creativity in menu development
Strong communication and interpersonal skills
High level of adaptability and problem-solving ability