Executive Chef

About the role

The Executive Chef will lead all kitchen operations at our property in Plzen, overseeing food preparation for banquets, room service, restaurants, bar and employee cafeteria. The role combines hands‑on cooking with management of staff, budgets and quality standards to ensure exceptional guest experiences.

Key responsibilities

• Direct daily kitchen activities across all service outlets, ensuring consistent, high‑quality output.
• Supervise, coach and develop culinary team members, including hiring and performance management.
• Maintain sanitation, food safety and brand standards in all preparation and support areas.
• Control food costs, supplies, uniforms and equipment, and participate in budgeting processes.
• Implement purchasing and receiving procedures, and introduce new cooking techniques and equipment.
• Foster a collaborative work environment, address employee concerns, and promote safety compliance.

Required profile

• Proven experience leading kitchen operations in a hotel or large‑scale food service environment.
• Strong knowledge of culinary techniques, menu development and food safety regulations.
• Ability to work under pressure, manage budgets and drive continuous improvement.
• Excellent interpersonal and communication skills to motivate and guide staff.

Required skills