The Executive Chef is responsible for leading the culinary strategy, overseeing kitchen operations, driving food quality and innovation, and ensuring the achievement of operational and financial objectives. This role provides leadership to culinary teams, establishes high standards of excellence, and promotes a culture of continuous improvement, safety, and customer satisfaction.
Key Responsibilities

Lead and inspire culinary teams, fostering a high-performance culture focused on excellence, collaboration, and professional development.
Develop and implement innovative menus, recipes, and food concepts aligned with business objectives and customer expectations.
Ensure consistent delivery of high-quality food standards across all operations, including taste, presentation, and portion control.
Oversee daily kitchen operations, ensuring efficiency, productivity, and compliance with established procedures.
Manage food cost, labor cost, and kitchen budgets to achieve financial targets and maximize profitability.
Monitor key performance indicators (KPIs) and implement corrective actions to continuously improve operational results.
Ensure full compliance with food safety, hygiene, health, and safety regulations and company standards.
Collaborate with procurement and supply chain teams to optimize sourcing strategies and maintain product quality.
Drive culinary innovation by identifying industry trends, emerging techniques, and opportunities for service enhancement.
Support talent acquisition, succession planning, training, coaching, and performance management activities within the culinary function.

Requirements

Proven experience as an Executive Chef, Head Chef, or in a senior culinary leadership role within a complex, multi-site or high-volume environment.
Strong leadership and people management skills, with the ability to motivate, develop, and retain diverse teams.
Solid financial acumen, including experience managing budgets, food cost, labor cost, and operational performance metrics.
Extensive knowledge of food production processes, culinary techniques, and quality assurance standards.
Comprehensive understanding of food safety regulations, HACCP principles, and workplace health and safety requirements.
Excellent organizational, planning, and problem-solving skills, with the ability to manage multiple priorities simultaneously.
Strong communication and stakeholder management capabilities, combined with a customer-focused and results-driven mindset.

Package: permanent contrat - Salary: 40-45.000€

Place of Work: Gallarate

 
Annuncio valido fino a: 01-Dec-2026