Introduction

The Head of Culinary Experience is responsible for the leadership, performance, quality, and continuous development of all culinary journeys across the organization.

Reporting directly to the Director of Hospitality Operations, this role ensures the consistent delivery of exceptional culinary experiences that support the overall client journey and reflect the organization’s luxury service standards.

The Head of Culinary Experience combines operational leadership with a hands-on approach, remaining actively involved in daily operations while overseeing culinary quality, food presentation, hygiene standards, cost control, inventory management, team development, and cross-functional collaboration.

This role is accountable for maintaining the highest culinary standards across all properties while continuously improving processes, service delivery, and operational efficiency.

Your Responsibilities

Culinary Leadership & Operations

• Lead and oversee all culinary operations across the organization.
• Maintain close involvement in day-to-day operations and remain visible within the business.
• Ensure all culinary services are executed in accordance with established standards and client expectations.
• Provide leadership, direction, and support to all culinary team members and freelance chefs.
• Lead through a hands-on, leading-by-example approach.
• Create a culture of professionalism, accountability, consistency, and excellence.

Culinary Quality & Client Experience

• Ensure a consistently exceptional culinary experience throughout every stage of the client journey.
• Monitor and evaluate food quality, presentation, execution, and service standards across all properties.
• Conduct regular reviews of plating, menu execution in collaboration with BIO-R, product quality, and overall culinary performance.
• Ensure culinary offerings align with individual client preferences, dietary requirements, medical recommendations, and wellness objectives.
• Continuously identify opportunities to elevate and refine the culinary experience.
• Support the development of innovative culinary concepts while maintaining operational consistency.

Team Leadership & Development

• Lead, manage, and develop all Chef Butlers, including freelance chefs.
• Build and maintain a high-performing culinary team capable of delivering exceptional standards consistently.
• Conduct regular performance reviews, coaching sessions, and development discussions.
• Provide clear direction, expectations, and ongoing feedback.
• Support recruitment, onboarding, training, and succession planning initiatives.
• Foster a culture of continuous learning and professional growth.

Freelance Chef Management

• Maintain oversight of the freelance chef network and ensure alignment with company standards and expectations.
• Evaluate performance, provide coaching, and identify development opportunities.
• Ensure all freelance chefs understand and consistently execute established culinary and operational standards.
• Maintain strong relationships with freelance chefs while driving accountability and performance.
• Support workforce planning and resource allocation in line with operational requirements.

Standards, SOPs & Continuous Improvement

• Ensure all culinary SOPs, standards, and operational procedures are consistently followed.
• Regularly review, update, and expand SOPs to support operational excellence and enhance the client experience.
• Establish clear quality benchmarks and performance expectations.
• Conduct regular audits and operational reviews.
• Drive continuous improvement initiatives across all culinary operations.
• Implement best practices and industry-leading standards where appropriate.

Hygiene, Grooming & Compliance

• Ensure strict compliance with all food safety, hygiene, sanitation, and health regulations.
• Maintain impeccable standards of personal grooming, appearance, and professionalism throughout the culinary team.
• Conduct regular hygiene inspections and quality checks.
• Ensure all kitchens remain organized, clean, compliant, and fully operational at all times.
• Address non-compliance immediately and implement corrective actions where required.

Inventory, Procurement & Cost Control

• Main accountability for culinary inventory management across all properties.
• Ensure stock levels are aligned with established operational requirements and inventory standards.
• Conduct regular inventory reviews and stock audits.
• Work closely with Procurement to ensure timely purchasing, supplier management, and product availability.
• Monitor purchasing activities and identify opportunities for operational efficiencies.
• Ensure inventory accuracy and minimize waste across all culinary operations.

Financial Responsibility

• Assume full ownership of culinary cost control and financial performance within the department.
• Monitor and manage food costs, purchasing costs, waste levels, and operational spending.
• Ensure established budgets are consistently respected and optimized.
• Analyse cost performance and identify opportunities for improved efficiency without compromising quality.
• Develop reporting structures and performance tracking mechanisms related to food costs and culinary expenditure.
• Establish food cost management as a core performance metric within the department.

Cross-Functional Collaboration

• Work closely with Hospitality Operations to ensure seamless integration of culinary services within the overall client experience.
• Maintain strong working relationships with Housekeeping, Facilities, Procurement, Transportation, Hospitality Operations, and Medical Operations.
• Ensure effective communication and coordination between all departments.
• Promote a collaborative, solution-oriented, and professional working environment.
• Support organizational objectives through proactive cross-functional leadership.

Butler Services Partnership

• Provide leadership and direction to all Chef Butlers.
• Ensure culinary service delivery and Butler Services operate as one integrated client experience.
• Establish clear service expectations, communication standards, and operational procedures.
• Maintain close oversight of service execution and client-facing culinary interactions.
• Foster a culture of professionalism, discretion, responsiveness, and attention to detail.

You are/have

• Extensive leadership experience within luxury hospitality, fine dining, private estates, ultra-luxury resorts, wellness retreats, or comparable environments.
• Extensive experience as an Executive Chef within ultra luxury environments
• Strong culinary background with proven operational leadership experience.
• Demonstrated expertise in managing multiple culinary operations and large culinary teams.
• Excellent knowledge of food cost management, inventory control, procurement processes, and budgeting.
• Strong understanding of luxury service standards and highly personalized client experiences.
• Exceptional leadership, communication, and organizational skills.
• Hands-on management style with strong attention to detail.
• Ability to perform in a fast-paced, high-expectation environment while maintaining the highest standards of professionalism.

What we offer

We offer a unique leadership opportunity in an exclusive luxury hospitality environment with an international clientele. Join a professional and dedicated team where you can shape operational excellence, elevate service standards, and make a meaningful impact. We offer competitive compensation and a dynamic, international working environment.

If you are passionate about luxury hospitality and exceptional service, we look forward to hearing from you!

Contact

Please click to apply or send your application in English with a letter of motivation, your CV, references and/or letters of recommendation.

(Recruitment takes place via our partner The Kusnacht Practice AG)