Head Chef

Monza; Udine; In loco; EUR 40.000 - 60.000; Tempo pieno

Descrizione del lavoro

A distinguished hospitality brand is seeking a Head Chef for the Summer 2026 season at their resort in Udine, Italy. The ideal candidate will lead kitchen operations, ensuring the highest standards of quality and creativity in the culinary offerings. This includes supervising kitchen staff, managing menu development, and overseeing food cost control. The brand offers a collaborative work environment with opportunities for professional growth and ongoing training.

Servizi

Opportunities for professional growth

Dynamic work environment

Ongoing training and development courses

Competenze

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

Mansioni

• Plan, create, and update seasonal menus.
• Supervise and coordinate the kitchen team.
• Ensure the quality and presentation of dishes.

Conoscenze

Leadership

Creativity

Culinary techniques knowledge

Organizational skills

Ability to work under pressure

Descrizione del lavoro

Head Chef – Summer 2026

Mangia’s Resorts, a distinguished hospitality brand of Aeroviaggi S.p.A., embodies the essence of Authentic Italian Vacanza in the upper‑upscale segment. With 17 owned properties across Sicily and Sardinia—2 city hotels, 10 four‑and five‑star resorts, and 5 clubs—Mangia’s offers guests immersive stays that celebrate Italian heritage, nature, and lifestyle.

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 coordinate the kitchen brigade, manage the menu, and oversee 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
• Opportunities for professional growth within the company
• Dynamic and collaborative work environment
• Ongoing training and access to development courses