Executive Chef

The Standard, Brussels; Brussel Hoofdstad; On-site; EUR 90,000 - 130,000; Full time

Benefits offered by this job

CDI - Contrat à Durée Indéterminée

20 days of paid vacation + publicholid

One meal per working day

Discounts on international travel via/

Preferential rates for employees and他们

F&B reductions of 25%

Sponsorship program for recruitment (

Participation in the reimbursement of

Eco-cheques

Internal social committee organizing

Job summary

The Standard, Brussels is seeking an Executive Chef to drive culinary vision and operational leadership across its high-volume kitchens, including two restaurants, a lobby bar, events and 24-hour room service.

You will collaborate with the General Manager and F&B Director during pre-opening and ongoing operations, shaping menus, standards, costs and guest experiences with a focus on quality and profitability.

Responsibilities

• Lead, inspire and supervise all kitchen brigades (several teams and kitchens).
• Recruit, train, evaluate and develop culinary talents.
• Create a motivating work environment that fosters collaboration, performance and professional growth.
• Manage schedules, work organization, and workforce optimization.
• Define and implement the overall culinary vision of the establishment.
• Design creative and innovative menus, in line with the brand’s identity and the trends of the Brussels market.
• Develop new culinary concepts in collaboration with the F&B teams.
• Ensure a unique, consistent and memorable customer experience at all points of sale.
• Supervise the daily operations of all kitchens.
• Ensure compliance with culinary standards, recipes and the presentation of dishes.
• Be operationally present in the field and ensure consistent service excellence.
• Coordinate production for restaurants, events and room service.
• Control operating budgets.
• Monitor costs (food cost, margins, losses, inventories).
• Implement menu engineering, recipe calculation, and margin optimization tools.
• Manage orders, suppliers and daily product sourcing with a focus on quality and sustainability.
• Ensure strict compliance with HACCP, hygiene and food safety standards.
• Ensure compliance with local legislation and internal standards.
• Implement quality control and safety procedures.

Job description

Opened in May 2025, The Standard, Brussels is the third European property of The Standard Hotels. Located in the city’s northern district, the hotel features 180 rooms, 20 residences, multiple F&B venues including a rooftop restaurant and bar, event spaces and a vibrant cultural program.

Founded in 1999, The Standard is known for its distinctive approach to hospitality, combining design, culture and community to create memorable guest experiences.

At The Standard, we celebrate individuality, creativity and inclusion while delivering exceptional service.

Job Overview

As Executive Chef, you are responsible for the overall culinary vision, operational management and financial performance of all the establishment’s kitchens. You work closely with the General Manager, F&B Director and regional culinary teams to ensure a successful pre-opening phase, followed by continued operational excellence across all food service locations.

The hotel has several complex and high-volume outlets, including two restaurants (ground floor and rooftop), a lobby bar, event spaces and 24-hour room service, each requiring special attention in terms of quality, creativity and profitability.

Primary responsibilities

Leadership & Kitchen Management

• Lead, inspire and supervise all kitchen brigades (several teams and kitchens).
• Recruit, train, evaluate and develop culinary talents.
• Create a motivating work environment that fosters collaboration, performance and professional growth.
• Manage schedules, work organization, and workforce optimization.

Culinary creation & concept development

• Define and implement the overall culinary vision of the establishment.
• Design creative and innovative menus, in line with the brand’s identity and the trends of the Brussels market.
• Develop new culinary concepts in collaboration with the F&B teams.
• Ensure a unique, consistent and memorable customer experience at all points of sale.

Operational management & quality

• Supervise the daily operations of all kitchens.
• Ensure compliance with culinary standards, recipes and the presentation of dishes.
• Be operationally present in the field and ensure consistent service excellence.
• Coordinate production for restaurants, events and room service.

Financial management & performance

• Control operating budgets.
• Monitor costs (food cost, margins, losses, inventories).
• Implement menu engineering, recipe calculation, and margin optimization tools.
• Manage orders, suppliers and daily product sourcing with a focus on quality and sustainability.

Hygiene, safety & compliance

• Ensure strict compliance with HACCP, hygiene and food safety standards.
• Ensure compliance with local legislation and internal standards.
• Implement quality control and safety procedures.

We are defined by our richness of personality and diversity of background and lifestyle so if you think you have what it takes to be an Executive Chef at The Standard, Brussels we’d love to hear from you.

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.

Included Benefits

• CDI - Contrat à Durée Indéterminée
• 20 days of paid vacation + public holidays
• One meal per working day
• Discounts on international travel via the Standard Advantage platform
• Preferential rates for employees and their families in all Standard and Bunkhouse establishments
• F&B reductions of 25%
• Sponsorship program for recruitment (Employee Referral)
• Participation in the reimbursement of transport costs
• Eco-cheques
• Internal social committee organizing with monthly activities