Executive Chef

Emerging as a pioneering French luxury hospitality brand in 1964, Sofitel brings French zest and inspires heartfelt encounters to the most sought-after destinations worldwide. Seamlessly melding local culture with the French zest for life through remarkable savoir-faire and generous service, Sofitel is for free-minded travelers and arts and culture aficionados who have an appreciation for a refined and understated sense of modern luxury.

THE HOTEL

Sofitel, a global reference in French luxury hospitality, announces the transformation of Sofitel Rio de Janeiro Ipanema into its first flagship hotel in Brazil, with an expected opening by the end of 2026.

Located on Ipanema Beach, the hotel will feature 172 rooms and embody the brand’s contemporary vision of luxury, experience, and service excellence.

Join the team of talents who will bring this new icon of luxury hospitality in Brazil to life.

We are seeking an accomplished Executive Chef to lead our culinary operations, crafting exceptional dining experiences across 7 outlets. This is a unique opportunity to shape the gastronomic vision of a landmark property, managing a high-performing team and delivering world-class cuisine in a dynamic luxury environment.

KEY ROLES & RESPONSIBILITIES

• Lead all culinary operations from pre-opening through ongoing hotel operations, establishing the kitchen’s structure, standards, and workflows;
• Design and refine innovative menus and recipes, ensuring alignment with brand standards and guest expectations;
• Train and mentor the kitchen team, nurturing their growth and passion while upholding the brand’s signature standards of refinement and innovation;
• Oversee daily kitchen operations, ensuring efficiency, consistency, and culinary excellence;
• Implement and enforce rigorous food safety, hygiene, and sanitation standards, fully compliant with HACCP and local regulations;
• Maintain quality control processes to ensure food freshness, consistency, presentation, and adherence to hygiene standards;
• Manage food inventory, control costs, approve purchase orders, and operate within the established budget;
• Conduct regular performance appraisals, provide constructive feedback, and support ongoing professional development of the team;
• Develop and maintain departmental operations manuals and training programs to ensure consistent standards, compliance, and continuous improvement;
• Monitor guest feedback, adapting offerings and service to uphold Sofitel’s luxury culinary experience.

• Bachelor’s degree in Culinary with advanced certifications;
• 10+ years leading high-end kitchens in luxury hotels or fine dining establishments, with proven experience managing large, talented teams;
• Mastery of international and French cuisine, menu innovation, and flawless food presentation;
• Expertise in cost control, budgeting, inventory management, and operational efficiency;
• Deep knowledge of food safety, sanitation, and compliance standards;
• Exceptional leadership, mentoring, and team-building skills; thrives under pressure in fast-paced luxury environments;
• Passion for creating unforgettable dining experiences with the highest standards of quality, creativity, and innovation;
• Commitment to cultivating a positive kitchen culture and introducing signature and seasonal concepts that define the hotel’s culinary identity;
• Fluent in Portuguese, English and French with excellent communication skills.