Executive Chef; H​/F

Introduction

Prestigious Mountain Hotel in Austria – Executive Chef. We are seeking an experienced Executive Chef to take full ownership of our culinary department, including purchasing, menu planning, events, recruitment, and overall operations, while ensuring full compliance with the owner's standards and procedures.

Immediate or to be agreed

Seasonal, with the option for a year‑round contract if desired

• €7,000 per month, plus accommodation and meals
• Bonus: 13th and 14th month

• Season:
  November to April
• Off‑season (May to October):
  Planning & preparation

• Supervise and coordinate all kitchen for all F&B outlets.
• Design and execute gourmet menus tailored to an international and demanding clientele.
• Ensure the quality, creativity, and consistency of the dishes served.
• Lead, train, and motivate the kitchen team.
• Ensure strict adherence to hygiene standards, food safety, and HACCP regulations.
• Manage orders, receiving of goods, and control of food costs.
• Collaborate with the F&B management to ensure smooth service and an exceptional guest experience.
• Adjust operations based on fluctuations in guest volumes throughout the season.

• Develop new menus, seasonal offerings, and culinary concepts.
• Contribute to budget planning, cost control, and process optimization.
• Recruit and select kitchen staff for the upcoming season.
• Negotiate with suppliers and review partnerships as needed.
• Prepare inventories, purchasing plans, and operational strategies.
• Implement or improve quality standards and internal procedures.
• Conduct culinary research and stay up to date with gastronomic trends.

• Proven experience as a Chef de Cuisine in a 4
  * or 5
  * hotel, ideally in an alpine or seasonal environment.
• Excellent organizational skills and ability to perform under pressure during peak season.
• Strong leadership, team development skills, and a collaborative mindset.
• High culinary creativity and strong product knowledge.
• Solid understanding of hygiene standards and food safety regulations.
• Ability to anticipate, plan, and structure off‑season activities.
• Strong cost management skills and ability to optimize processes.
• Proficiency in German or English (an asset).

• An opportunity to work in a renowned high‑end hotel in the heart of the Alps.
• An exceptional work environment with an international clientele.
• Significant creative autonomy and the possibility to develop your own culinary signature.
• Accommodation available during the season.
• Seasonal contract with off‑season months dedicated to strategy and preparation.