Executive Chef

Executive Chef
Executive Chef
Permanent contract / Crans-Montana, Switzerland
Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).
2nd in the 2025 QS World University Ranking in Hospitality and Leisure Management.
Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.
Les Roches Marbella, certified ISO-14001 and ISO-9001.
Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.
You are an expert in managing food costs, margins, budgets and portion sizes, as well as analyzing data (production reports, waste and customer satisfaction).
You are well versed in optimizing workflows and methods: batch cooking, cold/hot production, production rates, HACCP. You can combine rigorous production standards, culinary excellence, modern leadership and strategic vision.
You are able to communicate effectively with senior management, the F&B Manager, the teams, and occasionally VIP guests. You demonstrate diplomacy (balancing marketing, budgetary and service requirements, etc.) and are able to explain the constraints of each kitchen and gain the teams' support.
You have proven experience in a 4-5-star hotel, a resort, a conference centre or a venue with multiple dining outlets, and have perfect command of French & English.
Your mission:
The Executive Chef leads the overall culinary strategy and operations of the organization's food services. This role is responsible for approving and executing high?quality menus proposed by the Head Chef, ensuring consistent culinary standards, and managing kitchen performance across cost, quality, safety, and efficiency. The Executive Chef oversees kitchen staff, drives continuous improvement in food quality and service, and ensures compliance with hygiene, health, and safety regulations while maintaining a positive dining experience for all customers.
Key responsibilities:
Approves menus proposed by the Head Chef and ensures their alignment with the organization's culinary strategy and quality standards.
Manages overall kitchen operations to meet performance targets in food quality, cost control, efficiency, hygiene, and safety.
Leads, supervises, and develops kitchen staff to maintain high professional standards and operational consistency.
Drives continuous improvement initiatives to enhance food quality, service delivery, and the overall dining experience.
Ensures full compliance with all health, hygiene, and food safety regulations across all culinary activities. jid03d8c45afr jit0417afr jpiy26afr