Executive Chef

Surrounded by botanical gardens and located in the heart of Marbella’s Golden Mile, the legendary Marbella Club was born in 1954 as a Mediterranean hideaway created by Prince Alfonso von Hohenlohe.

Today, as part of The Leading Hotels of the World, we continue his legacy and foster a culture based on authenticity, excellence, and attention to detail, creating memorable experiences for our guests. The position presented below plays a key role in maintaining and elevating the culinary experience that defines Marbella Club.

The Executive Chef strategically and operationally leads the kitchen department, ensuring that every dining experience meets the highest standards of quality and service expected in a luxury hotel. This role combines the daily management of operations with team leadership, financial oversight, and continuous process improvement.

Working closely with the hotel’s management and in collaboration with other departments, the Executive Chef drives the development and positioning of the culinary offering, establishing it as a benchmark of innovation, quality, and culinary experience within the luxury hospitality sector.

Key Responsibilities:

Financial Management and Cost Control

Oversee and optimize overall food costs, ensuring compliance with established profit margins.

Prepare, manage, and control the kitchen’s annual budget (CAPEX and OPEX).

Conduct menu engineering analyses to maximize dish and outlet profitability.

Coordinate with the Purchasing Department on supplier selection, price negotiations, and product quality control.

Team Management and Talent Development

Lead, organize, and motivate kitchen teams, fostering a professional environment focused on excellence.

Implement continuous training programs in culinary techniques, luxury service standards, and food safety.

Collaborate with Human Resources on recruitment, talent development, and retention processes.

Optimize scheduling and shift planning, adjusting labor costs according to occupancy and events.

Culinary Creation and Concept Development

Lead the creation and seasonal renewal of menus, tailoring each offering to different culinary concepts.

Ensure recipe standardization through technical sheets, processes, and portion control.

Promote and maintain sustainable kitchen practices aligned with the company’s values.

Quality, Hygiene, and Standards

Ensure strict compliance with food hygiene and safety regulations (HACCP / APPCC).

Guarantee proper implementation of LQA and Forbes standards in both products and processes.

Supervise internal and external audits and implement corrective actions when necessary.

Experience and Competencies

Minimum of 5 years of experience in a similar role within professional kitchens, preferably in luxury hotels or comparable high-end environments.

Strong results orientation and P&L management skills.

Leadership, effective communication, and team management abilities.

Organized, analytical, and strategically minded profile.

Proficiency in management software; knowledge of Business Central and NIVIMU is a plus.

Creativity, adaptability, and culinary sensitivity.

Fluent in Spanish and English; additional languages are a plus.