Culinary Lead; Group Head of Food & Concepts; m​/f​/d

Culinary Lead (Group Head of Food & Concepts) (m/f/d)

Location:

Europe (REF
72754K)

• A high-impact role with real influence across multiple properties
• Opportunity to shape the culinary identity of a growing hotel platform
• Dynamic, entrepreneurial environment with short decision paths
• Competitive compensation package

Are you passionate about creating innovative food concepts, driving operational excellence, and leading culinary teams to success? Then join us as our Culinary Lead - shaping high-quality, commercially successful dining experiences across our hotel portfolio.

Your responsibilities:

• Develop scalable and differentiated food & beverage concepts for multiple hotel brands and locations
• Create menus that are commercially viable, operationally efficient, and aligned with target positioning
• Standardize recipes, costing structures, and kitchen processes across the portfolio
• Identify food and hospitality trends and translate them into practical, profitable concepts
• Conduct regular on-site visits to ensure consistent quality and execution across all venues
• Support local teams in implementing concepts and improving kitchen performance
• Define and monitor quality standards, SOPs, and presentation guidelines
• Troubleshoot underperforming outlets and implement corrective actions
• Collaborate closely with finance and operations on food cost, margins, and pricing strategies
• Optimize menus for profitability and efficiency without compromising quality
• Support budgeting and forecasting for F&B operations
• Act as a mentor and sparring partner for head chefs and kitchen teams
• Collaborate with operations, procurement, and asset management teams
• Support recruitment and development of key culinary talent

Your experience and skills include:

• Proven experience as Executive Chef, Culinary Director, or in a similar senior role
• Strong track record in multi-site or group-level F&B operations within a hotel group, restaurant group, or hospitality platform
• Ability to balance creativity with commercial thinking
• Deep understanding of kitchen operations, costing, and scalability
• Hands‑on mindset with willingness to travel regularly
• Strong communication skills and leadership presence