Head of Hospitality/Culinary

The Role: The Head of Hospitality will lead a rotating team of private chefs, ensuring exceptional quality, consistency, and creativity across all dining experiences and locations.

Key responsibilities include: Establishing and maintaining exceptional culinary standards across multiple residences and locations. Overseeing menu development across a broad range of cuisines, styles, and dining occasions. Ensuring excellence in everything from everyday family meals to dinner parties, special events, and larger gatherings. Recruiting, leading, mentoring, and developing a talented team of private chefs. Ensuring consistency in food quality, ingredient sourcing, presentation, and service. Understanding and anticipating the family's preferences, dietary needs, and evolving tastes. Coordinating chef rotations, kitchen operations, and culinary standards across locations. Periodically cooking for the family and remaining actively connected to the craft.

The Ideal Candidate: An accomplished Executive Chef, Culinary Director, or senior culinary leader. A strong background in acclaimed restaurants, luxury hospitality, or respected hospitality groups. Broad culinary knowledge and experience across different cuisines and styles of dining. A proven ability to lead, develop, and inspire high-performing culinary teams. Exceptional standards for food quality, creativity, presentation, and hospitality. Strong organizational skills and the ability to manage multiple chefs, locations, and priorities. A professional, collaborative, and adaptable approach, with exceptional discretion. Why Consider This Opportunity? The opportunity to work across a diverse range of cuisines, dining styles, and hospitality experiences. The challenge of delivering exceptional standards across multiple residences and locations. The opportunity to create memorable experiences, from everyday family dining to special occasions and entertaining. The ability to build, mentor, and lead an exceptional team of culinary professionals. A more structured and predictable environment than traditional restaurant operations. The opportunity to remain connected to cooking while leading at an executive level.