Executive Chef

As Executive Chef, I will fully comprehend the vision of Six Senses Ibiza to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities

As Executive Chef, I will assume full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards.

The duties and responsibilities will include:

• Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.
• All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
• Instill a cost-focused philosophy through training and education.
• Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
• Forecasting and reporting requirements for the role will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for food quality assessments and food cost control. Standard recipes are developed for all dishes, including food presentation photographs.
• In this role, I will instill a quality and cost control philosophy through training and education so that all hosts are fully engaged with delivering exceptional food within budget. Payroll costs will be minimized by maximizing the productivity and efficient scheduling of hosts. The Kitchen budget will be strictly adhered to, with menus accurately calculated for maximum gross profit and all costs and margins continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.

As Executive Chef, I am responsible for the management and development of all hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal, productive and effective team. I will ensure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times. Regular on-the-job training will be conducted plus I will ensure kitchen hosts attend other designated training courses. I will appoint the best candidate for vacancies and recruit internally where possible.

Qualifications

To execute the position of Executive Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.
• Fluent in English and Spanish.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources and to manage through influence.
• Valid Spanish Work permit or European Union citizenship is required for this role.

The above is intended to provide an overview of the role and responsibilities for an Executive Chef at Six Senses Ibiza. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.

At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?

You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures and meaningful experiences.

It’s a story unlike any other. Out of the ordinary, one could say.

A journey across lands and seas, a tale about what it means to connect to the world around us.

Let the journey begin…

Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ‘Apply’ button. Start your journey with us today.