About this role
At Sircle Collection, food is much more than what appears on a plate. It is about creating memorable moments, bringing people together, and building destinations guests return to time and time again.
As our Group Head Chef, you will be the strategic culinary partner to the Group Director of Food & Beverage, shaping and elevating the culinary direction of Sircle Collection across Europe. From developing new food concepts and menus to supporting hotel and restaurant openings, you will play a key role in creating exceptional guest experiences while driving operational excellence and commercial success across our growing portfolio. This role is based in Vienna and requires regular travel across our European portfolio.
- What you'll be doing with us: Develop and implement innovative F&B concepts for existing and new Sircle Collection hotels, restaurants, and bars.
- Partner closely with the Group Director of Food & Beverage to define culinary strategies, concepts, and menu development aligned with our brands.
- Create signature dishes, menu frameworks, and culinary experiences that bring each concept to life.
- Stay ahead of culinary trends and translate insights into relevant and commercially successful concepts.
- Lead the culinary pre-opening journey of new hotels and restaurants, from kitchen design and operational setup to launch and post-opening support.
- Support the selection of kitchen equipment, suppliers, and operational standards for new openings.
- Develop and implement kitchen operating standards, recipes, and procedures to ensure consistency across all locations.
- Roll out new menus and train culinary teams to execute them successfully.
- Guide and support Executive Chefs and kitchen teams, driving excellence, consistency, and continuous development.
- Monitor menu performance, food costs, margins, waste management, and recipe costing to ensure strong financial performance.
- Partner with hotel leadership teams and HQ stakeholders to ensure culinary objectives are achieved and maintained.
- Build strong relationships with chefs, suppliers, and industry partners to foster innovation and collaboration.
- Ensure compliance with HACCP, food safety, hygiene, and health & safety standards across all operations.