Head Chef

Surfers Cove; Óbidos; On-site; EUR 42,000 - 56,000; Full time

Job summary

Surfers Cove, Portugal’s first wave pool, is seeking a Head Chef to lead its restaurant and build a kitchen from the ground up. This unique project blends sport, hospitality and gastronomy in a coastal resort setting.

You will develop the menu, recruit and train the kitchen team, select suppliers and set operations ahead of the opening. The role demands creative leadership, strong cost control and a passion for Portuguese produce.

Qualifications

• Extensive experience as Head Chef or Sous Chef ready for next step.
• Proven ability to lead teams in high-volume, fast-paced operations.
• Strong understanding of costs, staffing, ratios and waste management.
• Valid HACCP certification.
• Fluent in Portuguese and English.
• Willingness to join a startup kitchen from day one.

Responsibilities

• Develop the menu and culinary concept from day one.
• Recruit, train and lead the kitchen team.
• Select suppliers and define operation ahead of opening.
• Coordinate with Front of House, Events and Accommodation teams.
• Establish recipes, food cost and purchasing processes.

Skills

Leadership

Team management

Cost control

HACCP certification

Portuguese & English

Weekend availability

Job description

Surfers Cove is Portugal’s first wave pool. Located one hour from Lisbon, between Nazaré, Peniche and Ericeira, the project brings together technology, surfing, sport, accommodation, food & beverage, events and community in one integrated and distinctive experience.

The development includes a wave pool with different types of waves, accommodation, a gym, a skatepark, padel and beach tennis courts, event spaces, a bar and a restaurant.

We are looking for aHead Chef to lead this restaurant.

OUR VALUES

Experience– We create memorable experiences, both in and out of the water.

Authenticity– We maintain a genuine connection to surfing, our territory and the culture of the ocean.

Community– We create an open and welcoming space for families, athletes and visitors.

Safety– Safety is at the heart of everything we do, without compromising the experience.

Sustainability– Inspired by the power of nature, we have a responsibility to protect it. We innovate responsibly, reducing our impact and promoting conscious practices.

Fun– We want to create experiences that make people want to stay, take part and come back.

THE ROLE

• This is an opportunity tobuild a kitchen from the ground up.
• The Head Chef will be responsible for developing the menu, recruiting, training and leading the kitchen team, selecting suppliers and defining the operation ahead of opening.
• This is a project with international ambitions, offering the autonomy to shape the culinary concept and kitchen standards from day one.

THE CHALLENGE

• Develop the menu from scratch, combining contemporary international cuisine with a strong focus on Portuguese produce and food options suited to an active, sports-oriented audience
• Structure an operation serving different occasions and levels of demand, including breakfast, all-day service, dinner, event catering and high-volume weekends
• Recruit and train the kitchen team ahead of opening
• Establish recipes and technical specifications, food cost, supplier network and purchasing processes
• Work closely with management and the Front of House, Events and Accommodation teams to develop the overall F&B concept

WHAT WE ARE LOOKING FOR

• Solid experience as a Head Chef or a Sous Chef ready to take on the next step
• Proven ability to lead teams in high-volume, fast-paced operations
• Strong understanding of costs, staffing, ratios and waste management
• Valid HACCP certification
• Fluent Portuguese and English
• Availability to work weekends, public holidays and during peak periods
• A willingness to join a project from the very beginning, with the autonomy and unpredictability that come with building a new operation

NICE TO HAVE

• Experience opening new units or operations
• Background in resorts, hospitality or high-volume tourism-focused restaurants
• Established relationships with local producers in the Oeste region
• Experience with healthy cuisine, vegetarian options and sports nutrition