Executive Chef

Missions

The uniqueness of The Vineta Hotel requires an Executive Chef to lead the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the kitchen hoteliers and managing all food related functions, working continually to improve guest satisfaction while maximizing the financial performance in all areas of responsibility.

Profile

• Supervise and direct day-to-day operations in all kitchen areas, guiding and developing hoteliers to ensure that a consistent, high quality culinary product is produced daily.
• Cook and train kitchen hoteliers on new cooking techniques, equipment operation, the fundamentals of good cooking and excellent plate presentations.
• Identify the developmental needs of other kitchen hoteliers and provide coaching, mentoring, or otherwise helping them to improve their knowledge or skills.
• Develop and implement guidelines and control procedures for purchasing and receiving areas, while maintaining food storage standards ensuring proper food handling and right temperature of all food products.
• Communicate the importance of health and safety requirements and ensure that all kitchen operations comply with health codes, maintaining cleanliness and safety in the kitchen and prep areas.
• Understand kitchen positions well enough to perform duties in hoteliers’ absence or determine appropriate replacement to fill gaps.
• Encourage and build mutual trust, respect, and cooperation among team members and other departments, serving as a role model to demonstrate appropriate behaviors to achieve total guest satisfaction.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Verify that received goods are according to hotel standards, while maintaining purchasing and receiving standards.
• Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards and promote empowerment.
• Build morale and spirit, interact positively with guests and hoteliers, and take action to resolve problems to the satisfaction of all parties involved.
• Ensure that personal appearance and hygiene standards are an example for the team and reflect a professional image for our guests.
• Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.

What you bring

• Minimum 7 years 5-star culinary experience in a similar capacity within the luxury hospitality industry.
• Culinary degree or diploma from a reputable, recognized culinary institute.
• Fully fluent in English; other languages considered an asset.
• Full-Time Position
• Flexibility to work evening, weekends, and holidays as required in a luxury hospitality environment.
• Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift.

Benefits

• Competitive Salary
• Employer paid health benefits package
• 401(k) plan matching program
• Comprehensive overall compensation package (PTO, holidays)
• Excellent Training and Development opportunities with Oetker Hotels
• Complimentary Hotelier Meals
• Complimentary Dry Cleaning

About Oetker Hotels

Oetker Hotels are true masterpieces located in the world’s most desirable destinations. Each property is a landmark and a timeless icon of elegance. With deep devotion to local culture and community, our Hosts of Choice preserve a tradition of legendary European hospitality and genuine family spirit that began in 1872.

The collection includes Le Bristol Paris, Brenners Park-Hotel & Spa in Baden-Baden, Hôtel du Cap-Eden-Roc in Antibes, Château Saint-Martin & Spa in Vence, The Lanesborough in London, L’Apogée Courchevel, Eden Rock-St Barths, Jumby Bay Island in Antigua, Palácio Tangará in São Paulo, Hotel La Palma in Capri, The Vineta Hotel in Palm Beach, and more than 150 private villas around the globe. In 2027, a new masterpiece will be opening in Saint-Tropez.