Executive Chef

Jungheinrich Digital Solutions Spain; Comunidad Valenciana; Presencial; EUR 30.000 - 60.000; Jornada completa

Descripción de la vacante

Una empresa líder en experiencias de viaje está buscando un Chef Ejecutivo innovador y apasionado por la gastronomía. En este emocionante rol, serás responsable de desarrollar nuevas recetas y productos culinarios, asegurando la calidad y rentabilidad en todos los puntos de venta. Trabajarás en estrecha colaboración con equipos de operaciones y formación, implementando procesos de cocina y formando a tu equipo. Si tienes un fuerte sentido de creatividad y un enfoque en la mejora continua, esta es tu oportunidad para dejar tu huella en una revolución en la experiencia de viaje.

Formación

• 5+ años de experiencia en desarrollo de productos culinarios.
• Capacidad para trabajar bajo presión en entornos multiculturales.

Responsabilidades

• Desarrollo y diseño de menús, considerando tendencias del mercado.
• Colaborar con equipos de marketing y operaciones para alinear iniciativas.

Conocimientos

Gestión de equipos

Creatividad culinaria

Análisis de datos

Comunicación efectiva

Conocimiento de tendencias culinarias

Educación

Título profesional en Gastronomía

Artes Culinarias

Herramientas

Herramientas de gestión de menús

Herramientas de oficina

Descripción del empleo

Avolta Madrid, Community of Madrid, Spain

Executive Chef

Avolta is the world’s leading travel experience player. With a traveler-centric philosophy and a geographically diverse network, the travel retail and F&B company addresses the needs of up to 2.3 billion passengers each year, with 5,500 outlets in more than 75 countries across six continents. Guided by their Destination 2027 strategy and boosted by their recent combination with travel F&B giant Autogrill, the company is well positioned to realise their ambition to create a Travel Experience Revolution through their many locations at airports, motorways, cruise lines, seaports and railway stations amongst others.

Purpose of This Role

They will be responsible for leading the development of new recipes and culinary products for the group's concepts, ensuring consistency, quality, and profitability across all locations. Reporting to the Country Manager and working directly with the Operations and Training Management, their mission will be to carry out the necessary developments for openings and existing units in line with the company's requirements and aligned with market trends. Additionally, they will oversee the implementation of kitchen processes and the continuous training of the team in each restaurant, in collaboration with the training department.

Responsibilities

• Menu Development and Design: Create and periodically update the menus for the concepts, considering results and market trends.
• Innovation and Creativity: Experiment with new products and culinary techniques, developing unique proposals that enhance the brand's competitiveness.
• Supplier Proposal Contribution: Leverage market expertise to suggest suppliers for sourcing the desired products.
• Technical Documentation Development: Prepare the necessary technical documentation for product implementation, including cost breakdowns, technical sheets, and manuals, in collaboration with the training department.
• Cost Control: Oversee ingredient costs, portioning, and waste management.
• Team Training: Train the training team and collaborate on the implementation of new products/categories, ensuring proper execution across all sales units.
• Performance Analysis: Work alongside the marketing department to analyze results post-implementation, aiming for continuous improvement and adjustment.
• Regulatory Compliance: Ensure adherence to quality, food safety, hygiene, and well-being regulations across all operations.
• Cross-Department Collaboration: Work closely with purchasing, marketing, and operations teams to align culinary initiatives with the company’s overall strategy, as well as with the company’s regional center of excellence.

What We Are Looking For

• Professional degree in Gastronomy, Culinary Arts, or related fields.
• Minimum of 5 years of experience in product development and/or culinary creation, preferably in organized restaurant chains.
• Experience in team management and training of kitchen staff.
• Proficiency in data management and office tools for effective cost control, recipe costing, and procurement management.
• Creativity and innovation in the development of culinary products.
• Ability to work under pressure in multidisciplinary and multicultural environments, adapting to dynamic settings.
• Knowledge of food safety and public health regulations. Excellent communication and leadership skills.
• Experience with menu management tools and data analysis.
• Knowledge of international culinary trends.
• Fluent or advanced English.

Seniority Level: Mid-Senior level

Employment Type: Full-time

Job Function: Training, Customer Service, and Strategy/Planning, Food and Beverage Services