Head Chef – Alpine Farm-to-Table Luxury Dining

SAN SONNEA; Funes; In loco; EUR 90.000 - 120.000; Tempo pieno

Vantaggi offerti da questo lavoro

Staff accommodation

Meals provided on days off

Exclusive discounts on spa treatments

Descrizione del lavoro

SAN SONNEA is seeking an experienced Chef de Cuisine in the Dolomites to lead and elevate the Lodge’s culinary program. You will shape a farm-to-table philosophy, manage all kitchen operations, and collaborate with service and management to create extraordinary dining experiences.

The role requires strong leadership, a passion for regional and seasonal ingredients, and a track record of delivering high-end, multi-course menus and exceptional service in luxury hospitality.

Competenze

• Several years of experience as a Chef de Cuisine or Sous Chef in upscale or luxury hospitality.
• Distinctive culinary style with focus on regionality, seasonality and sustainability.
• Passion for farm-to-table cuisine, exceptional produce and authentic craftsmanship.
• Experience with à-la-carte breakfast concepts and multi-course dinners.

Mansioni

• Oversee the culinary experience from breakfast to fine dining and open-fire cooking.
• Develop and refine a distinctive culinary philosophy using premium Alpine produce.
• Manage all culinary areas including restaurant, Room Service and Private Dining.
• Control food costs, inventory and purchasing to maintain high quality and cost efficiency.
• Create menus for signature experiences like the Tasting Cube.
• Design exclusive cooking classes and guest culinary experiences.
• Lead and inspire the kitchen team and align with service and management.

Conoscenze

Leadership

Farm-to-table

Menu development

Culinary craftsmanship

Descrizione del lavoro

SAN SONNEA is seeking an experienced Chef de Cuisine in the Dolomites to lead and elevate the Lodge’s culinary program. You will shape a farm-to-table philosophy, manage all kitchen operations, and collaborate with service and management to create extraordinary dining experiences.

The role requires strong leadership, a passion for regional and seasonal ingredients, and a track record of delivering high-end, multi-course menus and exceptional service in luxury hospitality.