Executive Chef

Company Description

Airotel Group is a chain of hotels established in 1984 by Stratos Vassilikos, offering top-notch services in accommodation, dining, and professional events. The Group operates several hotels across Greece, including Stratos Vassilikos, Alexandros, and Parthenon in Athens, as well as Achaia Beach and Patras Smart in Patras, and Galaxy Hotel in Kavala. Their 545 rooms provide a range of options from standard to penthouse suites, all recently renovated to ensure comfort and modern luxury. The hotels' restaurants serve fine Greek and international cuisine with an extensive wine list. Airotel Group is dedicated to providing guests with exceptional hospitality and a welcoming experience.

Role Description

This is a full-time, on-site role for an Executive Chef. The Executive Chef will be responsible for overseeing the daily operations of the kitchen, including menu planning, inventory management, food preparation, and staff supervision. The role involves ensuring the highest standards of food quality and presentation, maintaining hygiene and safety regulations, and collaborating with management to develop new culinary offerings. The Executive Chef will also be responsible for training and mentoring kitchen staff, monitoring food costs, and ensuring customer satisfaction.

Qualifications

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Extensive culinary skills including menu planning, food preparation, and presentation
• Experience in kitchen management, inventory control, and staff supervision
• Strong understanding of food safety and hygiene regulations
• Excellent leadership, organizational, and communication skills
• Ability to work in a fast-paced environment and adapt to changing demands
• Culinary degree or equivalent professional experience
• Previous experience in hotel or fine dining establishments is a plus