Executive Chef (m/f/d) - Roland-Garros

We create exceptional hospitality experiences at Europe's most exciting stadiums, arenas, and event venues - from Bundesliga football to concerts to VIP hospitality. Outstanding culinary offerings, exceptional service, and innovative ideas come together to create unforgettable moments.

With a clear growth strategy, we are continuously expanding our presence across Europe. Creativity, sustainability, and respectful collaboration matter to us just as much as operational excellence.

Above all, we are one thing: a team - together, with passion and team spirit, we achieve great things.

Levy is part of Compass Group, the world's leading food and hospitality services company.

For our continued growth, we are looking for an Executive Chef (m/f/d) - Roland-Garros .

Your Responsibilities:

• Define and continuously develop the culinary vision, designing menus and food concepts in line with the Roland-Garros identity
• Guarantee the quality, consistency and compliance of all culinary production, supervising all production and dispatch operations
• Develop technical specifications, recipes and production processes, and define production volumes based on attendance forecasts
• Manage food costs, stock levels and procurement while minimising waste and monitoring production ratios
• Manage and supervise Head Chefs and Culinary Managers, developing the culinary skills of team members across the site
• Ensure compliance with HACCP standards and QHSE procedures, manage internal and external audits, and ensure product/process traceability
• Organise tastings and product testing, source and select products, and ensure compliance with RSE commitments
• Represent the culinary offering in Food & Beverage meetings with the FFT and Levy Chefs' meetings, and manage the supplier network

Your Profile:

• Higher education qualification in Culinary Arts, Hospitality, Catering or equivalent
• Minimum 10 years' experience in senior culinary management positions
• Significant experience in events, sports, large-scale operations or high-volume sites
• Proven expertise in large-scale culinary production
• Strong knowledge of HACCP standards and RSE commitments
• Budget management and cost control experience, ideally within complex event environments
• Proficiency in Microsoft Office and reporting tools
• Strong leadership, organisational and communication skills, with the ability to manage pressure, competing priorities, and a results-driven, customer-focused mindset
• 30 days of vacation for genuine time to recharge
• A day off on your birthday
• Corporate Benefits with a range of attractive employee discounts