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We are seeking an experienced and innovative Executive Chef to join our team at Six Senses Ibiza. As a key member of our culinary team, you will be responsible for leading the efficient operation of the Culinary department, providing exceptional product and service within brand operating standards.
Key Responsibilities- Culinary Leadership: Assume full responsibility for the Culinary department, focusing on the rejuvenation of the culinary experience, monitoring food and material waste, and implementing sustainable practices.
- Wellness and Nutrition: Adopt and implement wellness and nutrition initiatives throughout the operation, with a focus on growing or making our own products.
- Purchasing and Procurement: Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
- Menu Development: Continuously assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
- Cost Control: Instill a cost-focused philosophy through training and education, minimizing payroll costs and maximizing productivity.
- Financial Management: Establish and deliver pre-established financial returns related to revenue generation, profitability, and ROIC.
- Operational Excellence: Operate the department consistent with all legal, statutory, and financial requirements, implementing and maintaining documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices, and budgetary controls.
- Reporting and Forecasting: Complete forecasting and reporting requirements accurately, on time, and maintain for reference, taking corrective action immediately when issues are identified.
- Recipe Development: Develop standard recipes for all dishes, including food presentation photographs.
- Host Management: Manage and develop all hosts within the department through direction, delegation, interaction, encouragement, discipline, training, performance evaluation, and counseling.
- Quality Control: Ensure daily attendance registers are maintained, hosts report for duty punctually, and deliver friendly, courteous, consistent, and efficient service at all times.
- Training and Development: Conduct regular on-the-job training and ensure kitchen hosts attend designated training courses.
- Recruitment: Appoint the best candidate for vacancies and recruit internally where possible.
- Education: Possess a Bachelor's degree / Diploma in Culinary Arts, or related field, plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.
- Language: Fluent in English and Spanish.
- Certifications: Alcohol awareness certification and / or food service permit or valid health / food handler card as required by local or state government agency.
- Leadership: From a people management perspective, be a responsive, engaged, and interactive leader, capable of building strong positive relationships with hosts, resulting in a shared vision of success for the operation, demonstrated ability to leverage shared resources, and to manage through influence.
- Work Permit: Valid Spanish Work permit or European Union citizenship is required for this role.
