Summary
Location
Sankt Moritz
Type
full-time
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About this role
Executive Sous Chef (f/m/d)
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Switzerland - St. Moritz
Description
Key Responsibilities
Your main tasks include, among other things:
- Support in creating contemporary and innovative concepts for the entire kitchen area.
- Support in managing and organising all aspects of the kitchen departments to ensure optimal profit (main kitchen & fine dining, stewarding, and staff restaurant).
- Compliance with management and company guidelines.
- Responsibility for hygiene and cleanliness in accordance with HACCP guidelines.
- Monitoring the functionality of all appliances and equipment in the kitchen
- Ordering all food purchases
- Supporting the introduction of new concepts and helping to design our kitchen renovation
- Regular quality controls
- Recruitment and staff development for the entire kitchen team
- Planning and implementing regular F&B promotions together with our Director of F&B
- Planning and organising creative pop-up culinary events
- Networking within the Kempinski Group
- Menu creation based on current trends and organisation of tastings
- Cost control and pricing of all dishes
- Budgeting and monthly forecasts
- Collaboration and co-design of our franchise kitchens in cooperation with the respective head chefs
- Participation in department head meetings on behalf of the executive chef
Skills, Knowledge and Expertise
- Completed vocational training as a chef
- Several years of professional experience in a similar position in the 5-star hotel industry or upscale gastronomy
- Openness to new ideas and a high degree of innovation
- Strong leadership skills in managing multiple employees
- Flexibility and sense of responsibility
- Team-oriented approach to work, hands-on mentality, friendly and warm manner
- Very good product knowledge and a creative approach to work
- Continuous willingness to learn and desire to develop oneself and others
- Good knowledge of German and English
Benefits
- Live and work in the heart of the Engadin Alps
- A wide range of opportunities to shape your career
- A pleasant working atmosphere in a young and dynamic team
- International career prospects and development opportunities
- Outstanding employee benefits in all Kempinski hotels, among others
- Staff accommodation in the immediate vicinity of the hotel, including laundry facilities, a fitness and common room, a kitchen and a wide range of dishes in our staff restaurant
- Free use of the in-house daycare centre for employees' children
- Monthly staff activities such as skiing, snowboarding and cross-country skiing courses, hiking trips, spa evenings and German courses
- Internal ‘Feel Good Committee’ to help shape all welfare issues
Other facts
About Kempinski Hotels
Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodations, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
To see all the different Kempinski jobs and apply, please go to https://careers.kempinski.com
What you'll do
- The Executive Sous Chef will ensure that guests enjoy a high-standard culinary experience and support in managing all aspects of the kitchen departments. Responsibilities include menu creation, staff development, and compliance with hygiene standards.
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