Head Chef

Mangia's; Favignana; In loco; EUR 30.000 - 50.000; Part-time

Descrizione del lavoro

A distinguished hospitality brand is seeking a Head Chef for the Summer 2026 season in Favignana. This role requires proven experience in kitchen operations, strong leadership, and a passion for high-quality cuisine. The Head Chef will manage menu development, oversee kitchen staff, and ensure compliance with safety standards. Benefits include accommodation, meals, and professional growth opportunities in a collaborative environment. Ideal for candidates wanting to showcase their culinary creativity in a dynamic setting.

Servizi

Accommodation provided

Meals included

Opportunities for professional growth

Ongoing training

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.
• Monitoring food costs and minimizing waste.

Conoscenze

Leadership

Culinary creativity

Organizational skills

Knowledge of culinary techniques

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.

Job description

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