Open since May 2025, The Standard, Brussels is the third property of the hotel brand in Europe.

Located in the city’s northern district, The Standard, Brussels brings to Belgium the brand’s philosophy, focused on design, culture and animation.

With 180 rooms (and 20 residences), this contemporary and brand new project offers many spaces designed to accommodate the emblematic day and night life of The Standard. A greenhouse on the ground floor invites guests and locals to discover the lobby lounge, restaurant and terrace. Upstairs, The Rooftop houses its own restaurant, bar and garden—a place that is set to become a must-see destination in the neighborhood. Throughout the building, additional public and private spaces are planned to host various events.

The Standard, Brussels welcomes a new generation of creative and dynamic customers, in perfect harmony with the spirit of the brand. In Brussels, the characteristic mix of The Standard—a hospitality that is at once playful, sophisticated and unexpected—will find its roots and resonance in the local culture.

The simple promise of The Standard is precisely that it has nothing standard.

Founded in 1999, the brand aims to push aesthetic boundaries and shake up conventions, while paying close attention to every detail, by getting involved in local communities, by offering a welcoming and inclusive environment for our teams and, of course, by guaranteeing our customers a simply unforgettable experience.

Job Overview

As Executive Chef, you are responsible for the overall culinary vision, operational management and financial performance of all the establishment’s kitchens. You work closely with the General Manager, F&B Director and regional culinary teams to ensure a successful pre-opening phase, followed by continued operational excellence across all food service locations.

The hotel has several complex and high-volume outlets, including two restaurants (ground floor and rooftop), a lobby bar, event spaces and 24-hour room service, each requiring special attention in terms of quality, creativity and profitability.

Primary responsibilities

Leadership & Kitchen Management
Lead, inspire and supervise all kitchen brigades (several teams and kitchens).
Recruit, train, evaluate and develop culinary talents.
Create a motivating work environment that fosters collaboration, performance and professional growth.
Manage schedules, work organization, and workforce optimization.

Culinary creation & concept development
Define and implement the overall culinary vision of the establishment.
Design creative and innovative menus, in line with the brand’s identity and the trends of the Brussels market.
Develop new culinary concepts in collaboration with the F&B teams.
Ensure a unique, consistent and memorable customer experience at all points of sale.

Operational management & quality
Supervise the daily operations of all kitchens.
Ensure compliance with culinary standards, recipes and the presentation of dishes.
Be operationally present in the field and ensure consistent service excellence.
Coordinate production for restaurants, events and room service.

Financial management & performance
Control operating budgets.
Monitor costs (food cost, margins, losses, inventories).
Implement menu engineering, recipe calculation, and margin optimization tools.
Manage orders, suppliers and daily product sourcing with a focus on quality and sustainability.

Hygiene, safety & compliance
Ensure strict compliance with HACCP, hygiene and food safety standards.
Ensure compliance with local legislation and internal standards.
Implement quality control and safety procedures.

We are defined by our richness of personality and diversity of background and lifestyle so if you think you have what it takes to be an Executive Chief at The Standard, Brussels we’d love to hear from you.

All applicants must be eligible to live and work in the European Union. Documented evidence of eligibility will be required from candidates prior to commencing employment.

Included Benefits
• CDI - Contrat à Durée Indéterminée
• 20 days of paid vacation + public holidays
• One meal per working day (after the hotel opens)
• Discounts on international travel via the Standard Advantage platform
• Preferential rates for employees and their families in all Standard and Bunkhouse establishments
• F&B reductions of 25 to 50%
• Sponsorship program for recruitment (Employee Referral)
• Participation in the reimbursement of transport costs
• Eco-cheques
• Internal social committee organizing with monthly activities