Head Chef

Maritime Optima - Maritime Intelligence At Your Fingertips; Emilia-Romagna; In loco; EUR 35.000 - 50.000; Tempo pieno

Descrizione del lavoro

A distinguished hospitality brand seeks a Head Chef for the Summer 2026 season in Emilia-Romagna. The ideal candidate will lead kitchen operations, ensuring quality and creative service delivery. Responsibilities include planning seasonal menus, supervising the kitchen staff, managing orders, and maintaining safety standards. Applicants should have proven leadership experience in culinary settings and a passion for high-quality cuisine. This role offers a full-time seasonal contract, meals, and opportunities for professional growth.

Servizi

Meals provided

Professional growth opportunities

Dynamic work environment

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 skills

Creativity

Knowledge of culinary techniques

Ability to work under pressure

Descrizione del lavoro

Direct message the job poster from Mangia's

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.

Role

We are currently seeking a Head Chef for the Summer 2026 season to join our team at Mangia’s Favignana. 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

• Contract type : seasonal
• Meals provided
• Opportunities for professional growth within the company
• Dynamic and collaborative work environment
• Ongoing training and access to development courses

Job details

• Seniority level : Associate
• Employment type : Full‑time
• Job function : Quality Assurance
• Industry : Hospitality

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