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Executive Chef

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The Standard Hotel

2mo ago

  • Job
    Full-time
    Mid Level
  • Hospitality & Retail

AI generated summary

  • You must have 3+ years as an Executive or Head Chef in a similar hotel, pre-opening experience, strong project management skills, and local culinary knowledge.
  • You will oversee F&B operations, manage food sourcing and costs, maintain culinary standards, lead and develop your team, and create exceptional dining experiences.

Requirements

  • A minimum of 3+ years’ experience as an Executive chef or Head Chef gained within a similar Lifestyle Hotel or large 4- or 5-star Hotel in Brussels is essential for this role
  • Pre-opening Experience in either a Hotel or Restaurant with strong project management skills
  • A solid understanding of the Brussels culinary scene and competitors, local business requirements and understanding of the local labour market
  • A background in a High-Volume property with a complex multi-outlet F&B operation
  • Excellent Commercial understanding (combined with some imaginative blue sky thinking to create an exciting culinary destination)
  • Good commercial acumen with experience in menu engineering, recipe costing and food control
  • Have previously led and managed a large kitchen brigade
  • Experience across a range of senior management disciplines, with exceptional attention to detail and the ability to work on multiple projects simultaneously
  • During the pre-opening period you will need to have a flexible approach to working hours which may include some late finishes and weekends as we prepare the hotel for opening
  • All applicants must be eligible to live and work in the European Union. Documented evidence of eligibility will be required from candidates prior to commencing employment.

Responsibilities

  • Your role
  • Work in partnership with the General Manager, F&B Director, and our Regional Food & Culinary teams to oversee our critical path and pre-opening period of the hotel's F&B outlets, and Kitchens to ensure that the project runs to schedule, pre-opening budgets are managed and the property is successfully launched.
  • Be a strong operator with a diverse culinary background to enable you to take a creative approach to the business in order to develop new concepts that complement our restaurants and bars, and to ensure productivity and profit is maintained at optimum levels.
  • Create an environment where you will not only delight our guests, but also excite and surprise them to create the ultimate culinary experience that is anything but Standard!
  • Manage daily sourcing of ingredients, development and production of dishes, control of products, stock control and management of food cost, food hygiene and health and safety.
  • Ensure that our culinary standards are maintained meticulously and each area staged to optimise our guest’s experience.
  • Lead, motivate and coach your team to enable them to develop and grow their skills.
  • Thrive in a high-volume, high-energy environment and be able to work equally well both independently and as part of a wider senior management team.

FAQs

What is the expected opening date for The Standard, Brussels?

The Standard, Brussels is set to open in early 2025.

What responsibilities will the Executive Chef have?

The Executive Chef will oversee the pre-opening period of the hotel's food and beverage outlets, manage kitchen operations, develop new culinary concepts, and ensure high standards of food quality and guest experience.

What experience is required for the Executive Chef position?

A minimum of 3+ years’ experience as an Executive Chef or Head Chef in a similar lifestyle hotel or large 4- or 5-star hotel in Brussels is essential.

Is pre-opening experience preferred for this role?

Yes, pre-opening experience in either a hotel or restaurant with strong project management skills is preferred.

What culinary knowledge should the Executive Chef have?

The Executive Chef should have extensive knowledge of the latest food trends and the Brussels culinary scene to create innovative dining experiences.

Are there opportunities for professional development?

Yes, the position offers opportunities to lead and coach a kitchen team, allowing for professional growth and skill development.

Will the Executive Chef be involved in menu engineering?

Yes, good commercial acumen with experience in menu engineering, recipe costing, and food control is expected.

What benefits come with the Executive Chef position?

Benefits include a CDI contract, 20 days of holiday plus public holidays, meals on duty, worldwide travel discounts, F&B discounts, and a local transport benefit, among others.

Is there a requirement for eligibility to work in the EU?

Yes, all applicants must be eligible to live and work in the European Union, with documented evidence required prior to employment.

Will the Executive Chef have flexible working hours during the pre-opening period?

Yes, a flexible approach to working hours, including late finishes and weekends, is needed during the pre-opening period.

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The Standard Hotel

Always interesting and anything but. Found in Miami, NYC, London, Hua Hin, Maldives, Bangkok and soon Singapore.

Travel & Leisure
Industry
501-1000
Employees

Mission & Purpose

The Standard is the most powerful brand in the lifestyle hotel business. Founded in 1999, The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. Launched originally in Hollywood, The Standard has now opened properties in marquee locations across the globe including in New York, Miami, London, the Maldives, Hua Hin, Ibiza, and Bangkok. Standard hotels in Singapore, Melbourne, Lisbon, Brussels, Vienna, Dublin, Brooklyn, Pattaya, Mexico, and Austin are under development. Standard International has expanded their portfolio with branded residences under development in Miami, Lisbon, Phuket and Hua Hin. The goal of every Standard project—be it a city hotel, a seaside resort, or a rooftop bar—is to defy convention, up the aesthetic stakes, and deliver an experience that only The Standard can.