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

Culinary Lead (Group Head of Food & Concepts) (m/f/d) Location: Europe (REF72754K) What Awaits You 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 Your Role 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 Qualifications 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 #J-18808-Ljbffr 1912 Hotels