Your Responsibilities

• Culinary Strategy: Responsible for the concept and ongoing development of all restaurant concepts – from fine dining to casual alpine style.
• Leadership & Coaching: Lead, inspire, and develop a large international kitchen brigade as well as the respective chefs of the outlets.
• Overall Economic Responsibility: Budgeting, calculation of food costs, and optimizing operational processes and personnel costs.
• Quality Management: Ensure the highest standards (LHW / Guide Michelin / Gault Millau) and strict compliance with HACCP guidelines.
• Stakeholder Management: Close collaboration with F&B management and management to enhance guest satisfaction and profitability.
• Sourcing & Innovation: Build and maintain relationships with top suppliers and local producers to guarantee the best seasonal products.

Your Profile

• Qualification: You are a Certified Chef Restaurateur (dipl. in cooking) or possess comparable international training at a master's level.
• Experience: Extensive management experience in a similar key position within 5-star hospitality or in excellent gastronomic establishments (star level).
• Entrepreneurial Thinking: You see yourself not only as a chef but as a manager who reads numbers as confidently as recipes.
• Leadership Personality: Charismatic, high social competence, and the ability to maintain calm and overview during peak times.
• Language Skills: Italian, additional languages are an advantage.