Executive Chef

Role Description The Executive Chef is a full-time, on-site role based at San Clemente Palace Venice. The Executive Chef oversees all kitchen operations, including menu planning, recipe development, food preparation, and presentation for restaurants, banqueting, room service, and special events. Responsibilities include leading and mentoring the culinary team, coordinating daily production schedules, monitoring food quality and consistency, and ensuring compliance with health, safety, and hygiene standards. The Executive Chef collaborates with hotel leadership to create seasonal and signature menus that reflect the property’s luxury positioning, manage food purchasing and inventory, and control costs while maintaining high culinary standards. The role also involves maintaining strong relationships with suppliers, supporting staff recruitment and training, and actively contributing to guest satisfaction through culinary innovation and service excellence.

Qualifications

• Extensive experience in high-end or luxury hotel kitchens, with a proven track record as an Executive Chef or Senior Sous Chef.
• Strong expertise in Mediterranean, Italian, and international cuisine, including menu creation, plating, and flavor profiling.
• Demonstrated ability to lead and develop diverse culinary teams, including scheduling, coaching, and performance management.
• Solid knowledge of food safety, HACCP standards, and local health regulations, with commitment to maintaining a safe and hygienic kitchen.
• Competence in budgeting, food cost control, inventory management, and vendor relations to ensure efficient and sustainable operations.
• Excellent organizational, time management, and problem-solving skills, with the ability to perform under pressure and manage multiple service outlets.
• Strong communication and collaboration skills for effective partnership with front-of-house, events, and hotel management teams.
• Culinary degree or equivalent professional training; additional certifications in hospitality or kitchen management are an advantage.
• Experience working in international environments; professional proficiency in English required, Italian language skills strongly preferred.
• Availability to work flexible hours, including evenings, weekends, and holidays, in line with hotel operations.