Executive Chef

Vor 7 Tagen

Heidelberg, Baden-Württemberg, Deutschland All4Chefs Vollzeit
About the Role

We are seeking a highly experienced and skilled Executive Chef to lead our Central Kitchen team at All4Chefs. As a key member of our culinary team, you will be responsible for overseeing the culinary operations for our multiple dining venues, ensuring high standards of quality, creativity, and consistency across all locations.

Key Responsibilities
  1. Leadership & Team Development
  • Lead and manage a high-performing kitchen team, creating a positive and collaborative work environment.
  • Train and mentor junior chefs, developing their skills and fostering their growth within the company.
  • Establish clear operational structures to maintain high standards of quality, consistency, and efficiency across all venues.
Menu Management & Development
  • Collaborate with the management team to create and refine menus, aligning with the company's philosophy of maintaining structured and cost-effective offerings.
  • Develop diverse menu options, utilizing your expertise in European cuisine and contemporary sushi to meet the varied expectations of different venues.
  • Implement management decisions on new dishes, ensuring every item is costed accurately and supports profitability goals.
Operational Management
  • Oversee all aspects of kitchen operations, including food preparation, inventory management, and supplier relations, to ensure quality and cost control.
  • Manage high-volume service, including a la carte dining for up to 150 guests and banquet events for up to 200 guests, maintaining smooth kitchen operations.
  • Take an active role during peak times or staff shortages, stepping in to ensure seamless service.
Adherence to Company Philosophy
  • Follow the company's culinary philosophy, where management has the final decision on menu changes and cost calculations, and maintain structured menus without daily or weekly changes.
  • Help build a clear structure in the menus of all restaurants, contributing to long-term consistency and profitability.
Team Culture & Conduct
  • Promote a respectful and professional team culture, strictly avoiding aggressive behavior such as shouting, insults, or inappropriate actions.
  • Lead by example in fostering a positive work environment.
  • Maintain a zero-tolerance policy for substance abuse, including drugs and alcohol, with immediate consequences for any violations.
Flexibility & Crisis Management
  • Be adaptable and ready to manage unexpected situations, such as staff absences or sudden workload increases, while maintaining calm and efficient kitchen operations.
  • Understand the dynamic nature of the hospitality industry, including the need for flexibility with working hours and additional responsibilities.
Requirements
  • Proven experience as a Head Chef in a high-volume kitchen, ideally with a background in Modern European and optional knowledge of Nikkei cuisine.
  • Strong leadership skills with the ability to manage, inspire, and develop a diverse kitchen team.
  • Expertise in menu management, food cost control, and supplier relations.
  • Excellent communication skills and a constructive approach to team management.
  • Ability to handle high-volume service, including a la carte, sushi, and banquet operations.
  • Commitment to maintaining a professional and respectful workplace environment.
  • No history of substance abuse, with strict adherence to a zero-tolerance policy for drugs and alcohol.
  • Willingness to follow the company's culinary philosophy and support management decisions.
Benefits
  • Modern, well-equipped kitchen facilities.
  • A diverse and inclusive work environment where multicultural influences are valued.
  • Training opportunities to expand your culinary repertoire and set new trends.
  • Attractive salary that reflects your experience and performance.
  • Competitive benefits package.

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