Executive Chef

• 03 August 2026 • 100% • Indefinite duration • English (Fluent), French (Fluent) • Av. Léopold de Reynier 2, 1854 Leysin • Log in to see the salary estimation from jobup.ch Executive Chef ### Join SHMS in Leysin as an Executive Chef and become part of a dynamic team dedicated to excellence in hospitality education. With four schools located across five campuses (in Montreux, Caux, Leysin, Brig and Le Bouveret) and more than 6,000 students from 110 countries, Swiss Education Group is the largest alliance of hospitality and business management schools in Switzerland. Our schools offer a wide range of higher education programs (Diplomas, Bachelors, Masters, MBAs). Swiss Education Group is headquartered in Montreux. Job Presentation / Objectives The Executive Chef is responsible for the strategic leadership, operational management, and pedagogical support of all kitchen operations at SHMS. This role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school's experiential learning philosophy. The Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety regulations, manages budgets and resources effectively, and contributes to the development of innovative and sustainable culinary experiences in accordance with SHMS standards. The position plays a key role in supporting academic programs by ensuring that practical courses meet curriculum objectives and by mentoring students according to professional culinary standards. Main tasks and responsibilities 1. Culinary operations & quality control • Supervise and coordinate daily kitchen operations in all production areas. • Guarantee that food production meets SHMS quality standards, presentation guidelines, and service requirements. • Develop, standardize, and maintain recipes, production procedures, and portion controls. • Analyze consumption trends and student feedback to continuously improve the food offering. 2. Financial & resource management • Plan and monitor kitchen budgets, ensuring cost control and financial efficiency. • Monitor food cost percentages and implement corrective actions if necessary. • Supervise the procurement of food products, equipment, and kitchen materials according to institutional standards. • Manage relationships with suppliers and guarantee product quality, profitability, and reliability. 3. Food safety, compliance & sustainability • Ensure full compliance with HACCP standards and Swiss food safety regulations. • Lead food hygiene and safety training for staff and students. • Participate in internal and external audits and implement corrective action plans if necessary. • Implement sustainable practices in the kitchen, including food waste reduction, responsible sourcing, and energy efficiency initiatives. 4. Leadership & team management • Lead, motivate, and supervise kitchen staff in all sections. • Plan and manage staff schedules according to operational needs and academic activities. • Recruit, train, mentor, and evaluate kitchen team members. • Support staff development through coaching and training initiatives. 5. Educational responsibilities & student development • Collaborate closely with the faculty to support the achievement of practical culinary courses aligned with curriculum objectives. • Supervise practical training sessions for students in production kitchens when necessary. • Provide technical expertise and mentorship to students. • Participate in curriculum development and continuous improvement initiatives when required. 6. Communication & collaboration • Ensure effective coordination between the kitchen, service teams, academic departments, and operational management. • Maintain regular communication with student representatives and feedback channels. • Participate in departmental meetings and institutional planning sessions. • Provide operational performance reports to management. 7. Innovation & experience development • Lead menu development and culinary innovation in accordance with international hospitality trends. • Ensure that menus reflect the diversity of the international SHMS student population. • Support themed culinary events, collaborations with guest chefs, and experiential learning opportunities. • Contribute to the continuous improvement of SHMS's culinary reputation and student experience. Qualifications & experience • Professional culinary qualification or equivalent professional certification • Minimum 5 years of progressive experience in kitchen management • Experience in large-scale food production and banquet operations • Previous experience in hospitality education or training strongly desired • Solid knowledge of HACCP standards and Swiss food safety regulations • Spoken and written English and French Skills & abilities • Strong leadership and team development skills • Excellent organizational and financial management skills • Strong mentoring and coaching skills • Ability to work in a multicultural academic environment