Head Chef

Mangia'S; Ascoli Piceno; In loco; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

A distinguished hospitality brand is seeking a Head Chef for the Summer 2026 season at their Himera Resort in Italy. Responsibilities include planning and updating seasonal menus, supervising the kitchen team, and ensuring high-quality service. Ideal candidates should have proven experience in similar roles and a passion for Italian cuisine. Accommodation and professional growth opportunities are offered.

Servizi

Seasonal Contract

Accommodation available

Opportunities for professional growth

Competenze

• Proven experience as Head Chef or Sous Chef in professional environments.
• Strong leadership and organizational skills.
• Creativity and passion for high-quality cuisine.

Mansioni

• Planning, creating, and updating seasonal menus.
• Supervising and coordinating the entire kitchen team.
• Ensuring consistent quality and presentation of dishes.

Conoscenze

Leadership

Creativity

Culinary techniques

Organizational skills

Ability to perform under pressure

Descrizione del lavoro

Mangia's Resorts, a distinguished hospitality brand of Aeroviaggi S.p.A., embodies the essence of Authentic Italian Vacanza within the upper-upscale segment. With 17 owned properties across Sicily and Sardinia—including 2 city hotels, 10 four- and five-star resorts, and 5 clubs—Mangia's offers guests immersive and memorable stays that celebrate Italian heritage, nature, and lifestyle. Reflecting our commitment to excellence and international recognition, two of our resorts proudly belong to the prestigious Autograph Collection by Marriott, while one is part of the refined Curio Collection by Hilton.

We are currently seeking a Head Chef for the Summer 2026 season to join our team at Mangia's Himera Resort. The ideal candidate has proven experience leading kitchen operations, ensuring quality, creativity, and efficient service delivery. This role will be responsible for coordinating the kitchen brigade, managing the menu, and overseeing cost control.

Responsibilities :

• Planning, creating, and updating seasonal menus
• Supervising and coordinating the entire kitchen team
• Ensuring consistent quality and presentation of dishes
• Managing orders, supplier relations, and inventory control
• Monitoring food costs and minimizing waste
• Ensuring compliance with hygiene and safety standards (HACCP)

Requirements :

• Proven experience as Head Chef or Sous Chef in professional environments
• Strong leadership and organizational skills
• Creativity and passion for high-quality cuisine
• In-depth knowledge of culinary techniques and gastronomic trends
• Ability to perform under pressure in fast-paced settings

What We Offer :

• Seasonal Contract
• Accommodation available
• Opportunities for professional growth within the company
• Dynamic and collaborative work environment
• Ongoing training and access to development courses