Executive Chef | Brussels Multi-Venue Culinary Leader

The Standard, Brussels; Brussel; 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

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.