Head of Kitchen

Hosco.com; Malfa; In loco; EUR 35.000 - 50.000; Tempo pieno

Descrizione del lavoro

A boutique hotel in the Aeolian Islands is seeking a Head of Kitchen to oversee culinary operations. The role emphasizes Mediterranean seasonal cooking with a focus on quality and home-like warmth. You'll define the kitchen's direction, manage a small team, and develop menus that reflect simple yet high-quality dishes. This position is ideal for someone looking to work in a flexible kitchen environment. Competitive salary and opportunities for professional growth are offered.

Competenze

• Experience in leading a kitchen team.
• Passion for Mediterranean cuisine and quality food.
• Ability to manage suppliers and kitchen costs.

Mansioni

• Define culinary direction with management.
• Organise and oversee meal services.
• Develop menus focused on home cooking.

Conoscenze

Culinary direction definition

Menu development

Team leadership

Supplier management

Descrizione del lavoro

We are Principe di Salina, a 14-room boutique hotel on the island of Salina, in the Aeolian Islands. For years, our kitchen has been guided successfully by internal family, with a small team executing breakfast, lunch and dinner. Now we’re ready for the next step.

We are looking for a Head of Kitchen who wants to take ownership of this part of the business and grow with us.

This is not a classic “big hotel chef” role. We are a small, intimate place with limited covers and a strong sense of home. Our idea of food is:

quality, Mediterranean, seasonal – but always with the warmth of a home kitchen.

We’re looking for someone who reads this and thinks: “This could be my place.”

What you will do

You will be the point person for everything that happens in our kitchen. In practice, you will:

• Define the culinary direction together with the management, in line with the identity of Principe di Salina
• Organise and oversee breakfast, lunch and dinner service
• Update and develop menus that feel like “home cooking with quality” – Mediterranean, seasonal, simple but well executed
• Bring in and structure additional experiences such as aperitivo, cooking classes and small food events
• Lead and coordinate a small team in the kitchen (we can hire additional people to support you)
• Manage suppliers and kitchen needs; orders and costs will be handled in collaboration with head of finance / accountant , who will take care of the accounting side
• Ensure consistency, quality and attention to dietary needs and allergies
• Occasionally interact with guests during cooking classes or special experiences, if this feels natural to you

This role is ideal for someone who prefers a small, flexible kitchen over a large, high-volume operation.