Head Chef – Monte do Gozo

Grupo Carrís; Santiago de Compostela; Presencial; EUR 10.000 - 30.000; Jornada completa

Descripción de la vacante

A hospitality group is seeking an operational head chef in Santiago de Compostela, Spain. The ideal candidate will be actively involved in cooking and team leadership while ensuring food safety and quality. Responsibilities include preparing menus for large groups, managing production, and coordinating a team. Experience as a head chef and knowledge of Galician cuisine are essential. Offer includes a stable project and creative autonomy in menu design.

Servicios

Stable project in a high-profile environment

Creative autonomy in menu design

Good working environment

Formación

• Proven experience as a chef and head chef necessary.
• Extensive knowledge of food safety and current regulations is required.
• Knowledge of Galician cuisine is essential.

Responsabilidades

• Prepare menus for large groups and update cafeteria menus.
• Create special menus for events such as group meals.
• Organise production in the cafeteria and self-service area.
• Coordinate and lead teams of up to 12 people.
• Oversee food preparation, storage, and service processes.

Conocimientos

Food safety knowledge

Leadership skills

Organisational skills

Teamwork skills

Communication skills

Educación

Specific training in cooking or catering management

Descripción del empleo

We are looking for an operational head chef with a solid background as a cook, who is proficient in cooking methods and actively participates in daily production. We are not looking for someone who is solely a manager or bureaucrat, but rather someone who cooks, leads by example and directly controls work processes, ensuring quality, efficiency and food safety.

Job Description

• Prepare menus for large groups and design and update the cafeteria menu, adapted to a Camino de Santiago audience (dynamic, attractive and efficient).
• Create special menus for events and celebrations (group meals, special events, etc.).
• Plan menus based on seasonal products and efficient cooking.
• Organise and manage all aspects of production in the cafeteria and self‑service area.
• Coordinate and lead teams of up to 12 people.
• Control costs, pricing, orders and reduce food waste.
• Supervise food preparation, storage and service processes.
• Strict compliance with health and safety and food safety regulations (HACCP).
• Fluid communication with management and other departments of the hostel.

Requirements

• Proven experience as a chef and head chef.
• Extensive knowledge of food safety and current regulations.
• Leadership, organisational and teamwork skills.
• Excellent communication and personnel management skills.
• Knowledge of Galician cuisine (essential minimum requirement).

The following will be valued

• Experience in establishments located in tourist areas or areas with high turnover.
• Knowledge of the pilgrim profile and functional catering.
• Specific training in cooking or catering management.
• Sensitivity to local and seasonal produce.

We Offer

• A stable project in a busy and high‑profile environment.
• Creative autonomy in menu and à la carte design.
• A good working environment and a well‑established team.
• Financial conditions to be negotiated according to experience and merit.