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Senior Executive Chef

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Food & Beverage Leadership

  • Consult hotel management teams to implement culinary initiatives.
  • Improve food product and presentation.
  • Provide input on concept development and kitchen design.
  • Support brand and continent culinary programs.
  • Communicate culinary expectations.
  • Guide food safety tasks.
  • Coordinate licensing and franchise relationships.
  • Ensure consistency in culinary messaging and communications.
  • Prepare presentations on culinary brand concepts.
  • Perform other duties as needed.

Financial and Accounting Management

  • Use data and software to analyze culinary trends.
  • Support EMEA strategy and drive financial results.
  • Enhance profitability and customer loyalty.
  • Recruit and develop talent.
  • Understand hotel operations and culinary trends.

Talent Management

  • Develop high-caliber culinary talent.
  • Maintain contact with Executive Chefs to build a workforce list.
  • Facilitate culinary training across Europe.
  • Train specialists for hotel openings.

Owner Relations

  • Act as liaison and expert for owners/franchisees.
  • Maintain culinary documentation and improve guest experience.
  • Provide input to Corporate Center of Expertise.
  • Understand owner preferences and backgrounds.
  • Build vendor relationships.

Other Responsibilities

  • Comply with Marriott policies.
  • Perform other tasks as assigned.

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