Executive Chef

Hyatt Hotels Corporation; Brussel Hoofdstad; Sur place; EUR 78 000 - 112 000; Plein temps

Résumé du poste

Hyatt Regency properties seek an Executive Chef to lead culinary operations across multiple outlets, ensuring excellence in execution and guest experience.

You will define the culinary vision, develop seasonal menus, and mentor a diverse team while maintaining strict standards and budgets. This role demands strategic thinking, leadership, and hands-on presence in high-energy environments.

Qualifications

• Proven experience as Executive Chef, Head Chef, or Culinary Director in a multi-outlet environment.
• Strong leadership skills with the ability to inspire and develop diverse teams.
• Creative and strategic culinary mindset with excellent knowledge of market trends.
• Solid understanding of financial management, menu engineering, and cost control.
• Expertise in HACCP, food safety, and hygiene regulations.
• Excellent communication, organizational, and problem-solving abilities.
• Ability to thrive in a fast-paced, high-expectation environment.

Responsabilités

• Lead, inspire, and supervise all kitchen brigades across multiple teams and outlets.
• Recruit, train, evaluate, and develop culinary talent at all levels.
• Build a motivating work environment that promotes collaboration, accountability, and professional growth.
• Oversee scheduling, workforce planning, and optimization of staffing levels.
• Define and execute the establishment’s overall culinary vision.
• Create innovative, seasonal, and market-relevant menus aligned with the brand identity.
• Develop new culinary concepts in partnership with F&B leadership.
• Ensure a unique, consistent guest experience across all restaurants, bars, and service points.
• Supervise daily operations of all kitchens, ensuring smooth and efficient service.
• Maintain strict adherence to culinary standards, recipes, and presentation guidelines.
• Provide strong operational presence on the floor to guarantee excellence in execution.
• Coordinate production for restaurants, events, banquets, and room service.
• Manage and control operational budgets.
• Monitor food cost, margins, waste, and inventory accuracy.
• Implement menu engineering tools, recipe costing systems, and margin optimization strategies.
• Oversee purchasing, supplier relationships, and daily sourcing with a focus on quality, sustainability, and cost efficiency.
• Ensure full compliance with HACCP standards and all food safety regulations.
• Guarantee adherence to local legislation and internal policies.
• Implement and maintain rigorous quality control and safety procedures.

Connaissances

Executive Chef Experience

Leadership

Creative culinary mindset

Financial management

Menu engineering

Cost control

HACCP & food safety

Communication

Organization

Problem solving

Thrives in fast-paced environment

Description du poste

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

• Lead, inspire, and supervise all kitchen brigades across multiple teams and outlets.


• Recruit, train, evaluate, and develop culinary talent at all levels.


• Build a motivating work environment that promotes collaboration, accountability, and professional growth.


• Oversee scheduling, workforce planning, and optimization of staffing levels.

Culinary Creation & Concept Development

• Define and execute the establishment’s overall culinary vision.


• Create innovative, seasonal, and market-relevant menus aligned with the brand identity and Brussels dining trends.


• Develop new culinary concepts in partnership with F&B leadership.


• Ensure a unique, consistent, and memorable guest experience across all restaurants, bars, and service points.

Operational Management & Quality Assurance

• Supervise daily operations of all kitchens, ensuring smooth and efficient service.


• Maintain strict adherence to culinary standards, recipes, and presentation guidelines.


• Provide strong operational presence on the floor to guarantee excellence in execution.


• Coordinate production for restaurants, events, banquets, and room service.


• Manage and control operational budgets.


• Monitor food cost, margins, waste, and inventory accuracy.


• Implement menu engineering tools, recipe costing systems, and margin optimization strategies.


• Oversee purchasing, supplier relationships, and daily sourcing with a focus on quality, sustainability, and cost efficiency.

Hygiene, Safety & Compliance

• Ensure full compliance with HACCP standards and all food safety regulations.


• Guarantee adherence to local legislation and internal policies.


• Implement and maintain rigorous quality control and safety procedures.

Qualifications

• Proven experience as Executive Chef, Head Chef, or Culinary Director in a multi-outlet environment.


• Strong leadership skills with the ability to inspire and develop diverse teams.


• Creative and strategic culinary mindset with excellent knowledge of market trends.


• Solid understanding of financial management, menu engineering, and cost control.


• Expertise in HACCP, food safety, and hygiene regulations.


• Excellent communication, organizational, and problem-solving abilities.


• Ability to thrive in a fast-paced, high-expectation environment.

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