Executive Chef

Description

Job Summary: An established restaurant on Alonso de Córdova is seeking an Executive Chef to lead gastronomic reinvention and establish operational excellence standards. Key Highlights: 1. Lead a process of gastronomic proposal reinvention. 2. Implement operational excellence standards in the kitchen. 3. Real autonomy to design the proposal and build the team. An established restaurant located on the gastronomic axis of Alonso de Córdova, Vitacura, seeks an Executive Chef to lead a process of gastronomic proposal reinvention and implement operational excellence standards in the kitchen. This is an opportunity for a chef with independent vision, proven craft, and leadership vocation—someone who wishes to leave a mark on a well-positioned brand backed by strong financial support to invest in a new stage. About the Role The Executive Chef will be fully responsible for kitchen management: gastronomic proposal, team, operational standards, and financial performance of the department. Reports directly to management and the board. Key Responsibilities Design and execute a new menu with a clear gastronomic identity, visible technique, and standout ingredients—coherent with the restaurant’s positioning. Develop comprehensive technical sheets: ingredients, portion sizes, sub-recipes, raw material costs, target food cost, and standardized plating. Implement and supervise daily inventory control for critical supplies (proteins, seafood, dairy, etc.) with formal documentation. Maintain systematic tracking of waste, sales costs, and variances, with periodic reporting to management. Implement and ensure compliance with Good Manufacturing Practices (GMP) and current food safety regulations. Enforce internal establishment regulations: adherence to technical sheets, standardized portioning, inventory procedures, food handling, and cold chain management. Lead, train, and evaluate the kitchen brigade, fostering a culture of order, discipline, and excellence. Coordinate with bar and dining room teams to ensure consistency in the customer experience. Report key performance indicators (food cost, waste, kitchen productivity) to management at agreed intervals. Requirements Minimum 5 years of proven experience as Executive Chef or Sous Chef in high-end restaurants, boutique hotels, or gastronomic establishments of comparable caliber. Formal culinary education (vocational institute, recognized culinary school, or equivalent). Proven experience designing menus with distinct identity. Proficiency in costing, food cost calculation, technical sheets, and waste control. Solid knowledge of GMP and the Food Sanitation Regulation. Experience leading brigades and building teams. Proficiency in culinary management software (preferably TOTEAT or similar) and basic spreadsheet tools. Availability for full-time on-site work, including weekends. Availability to start on June 1, 2026. Profile We Seek A chef with independent gastronomic judgment, capable of proposing and defending a vision. A firm yet respectful leader who understands that the kitchen is a business—not merely a creative act—with operational discipline, administrative organization, and the ability to implement sustainable processes beyond day-to-day management. We seek someone who assumes this role as the restaurant’s leadership position—not merely as the team’s spokesperson: representing the business’s standards and objectives to the brigade, and upholding rigor even when uncomfortable. What We Offer Competitive salary commensurate with profile (to be negotiated based on experience). An established brand with financial backing and commitment to invest in this new stage. Real autonomy to design the proposal and build the team. Direct support from partners and management. Medium-term growth potential within a brand planning expansion. Application Please submit an updated CV indicating: Detailed career history, including restaurants, positions held, and tenure. Cuisine type(s) worked with and establishment tier. Size of brigades led. Desired net monthly salary. Confirmed availability to start on June 1, 2026. Application deadline: May 23, 2026. Work location: On-site employment. -Requirements- Minimum education: High School Diploma (CH) / Technical Degree 5 years of experience Age: between 30 and 50 years Keywords: cook, director, leadership, governance, stewardship, executive, managing, executive