Executive Chef

Executive Chef

Ever since it was founded in 1931 in Montreux, Switzerland, Clinique La Prairie have established an international reputation as an award-winning destination renowned for delivering the most progressive health and wellbeing programs in an ambience of unparalleled luxury Swiss hospitality.

Job Definition and Mission

Maintain and develop the quality of all culinary services while respecting CLP standards and all legislation related to kitchen operations.

Ensure the leadership, organization, and economic and social management of the kitchen brigade, in accordance with internal CLP directives. Holds the position of department head.

RESPONSABILTIES

PRODUCT MANAGEMENT

• Delegate tasks and responsibilities, appoint the Sous-Chef as substitute, and train the Second Sous-Chef and Junior Sous-Chef as backups.
• Submit any significant service reorganization measures to Management for approval
• Select suppliers in collaboration with hotel management and place orders directly with them (independent suppliers, purchasing centers: Cades, Horego). Negotiate prices and terms.
• Comply with labor regulations (apprentices, interns).
• Ensure the quality of all culinary productions in all dining areas
• Respect (and ensure respect of) the identity and character of the cuisine (validated by dietitians and Management), defined by a culinary orientation (menu descriptions, supplier references).
• Plan and design new menus:
• Plan menu variations: Normal, Mini-cal (1400 kcal/day), Medical Center, including:14 special soups, 14 fish/meat dishes with sauces, dedicated starch and vegetable garnishes, and 14 special desserts
• Manage menu creation and corresponding operational organization
• Daily production sheets
• Fruit and vegetable order sheets
• Recipe binders for cold station, hot station, pastry, and service
• Meat and fish origin documentation
• Availability of ice creams and sorbets (regular and dietary)
• Seasonal fruit and vegetable availability
• 7 types of cakes per week or other sweet treats
• Ensure proper supply of goods.
• Control the quantity, quality, and cost of ordered products:
• Stock rotation and unused goods management
• Staff meals: menu creation (delegated to Second Sous-Chef)
• Ensure management of the pass during service hours or delegate to the Sous-Chef.

Ensure and monitor cleanliness of:

• Kitchens and annexes
• Workstations and cold rooms
• Equipment
• Staff locker rooms
• Kitchen staff (professional attire and personal hygiene: clean hands, short nails, shaved/trimmed beard, clean and short hair, wearing a hat/toque)

ORGANIZATION

• Implement all preventive hygiene and safety measures
• Manage kitchen linen allocation: uniforms, aprons, towels (with Housekeeping).
• Place orders for fresh products and dry goods or delegate to the Sous-Chef (order sheets), specifying order date, unit type, quantity, and quality.
• On delivery day, check off each item received.
• Maintain supplier list and contact numbers.
• Conduct research and contribute to the creation of new dishes.
• Stay informed about new methods and technical innovations applicable to kitchen operations
• Ensure production sheets are prepared according to client orders and dietitian instructions for the next day’s two services (shifts 4 or 7).
• Organize workstations and monitor production control:
• Set up a production chart by station and create a work list for each team member
• Enforce discipline in the kitchen:
• Respect of hierarchy and management of relations between kitchen/dining room/other departments.
• Know client activity and requests (actively seek information).
• Analyze customer comment sheets and propose actions or solutions.
• Meet clients during services, receptions, and other events (gather feedback, handle remarks).
• Raise staff awareness of CLP’s brand image and quality of culinary service.
• Report to the relevant service manager any issues requiring Technical Service intervention or maintenance requests.
• Organize first aid when necessary: treat minor injuries with the kitchen first-aid kit, otherwise direct the person to a medical center and reorganize work accordingly.
• Ensure compliance with hygiene standards:
• Distribute and file temperature logs and all self-check forms.
• Collect or distribute internal mail via other departments; in the Chef’s absence, this task is handled by the Sous-Chef.
• Represent CLP externally.
• Meet journalists and industry representatives.
• Manage working hours and presence according to operational needs.

Qualifications

• Associate's Degree or Diploma in Culinary Arts or a related field.
• Minimum of +5 years of leadership experience in a professional kitchen, preferably in fine dining, luxury hospitality, or wellness-focused establishments.
• Proven experience leading, coaching, and developing junior chefs and kitchen teams.
• Strong financial acumen with experience managing food costs, inventory, purchasing, and kitchen budgets.
• Excellent organizational, leadership, and communication skills.
• Thorough understanding of food safety, sanitation, and HACCP standards.
• Passion for culinary excellence, innovation, and creating memorable dining experiences.