Head Chef

Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International & local travellers. The Group's current pipeline includes projects in numerous countries in the Middle East, Europe, and North Africa region.

ABOUT THE PROPERTY

Cloud 7 Hotel Colere, Italy

Colere is a charming mountain village renowned for its unspoiled landscapes, and year-round appeal. The destination offers a haven for outdoor enthusiasts with skiing, hiking, and climbing, as well as a retreat for those seeking tranquility. Within this stunning setting, the Cloud 7 Hotel Colere features 28 thoughtfully designed rooms and suites, offering a blend of comfort and contemporary alpine style. Guests will enjoy a wellness centre dedicated to relaxation and rejuvenation, along with the variety of refined hospitality in lounge bar & ski, a la carte and self‑service restaurants, the hotel embodies the perfect balance of adventure, wellness, and Italian charm.

JOB DESCRIPTION

Key Responsibilities

• Design and execute creative, seasonal menus reflecting local ingredients and mountain‑resort dining expectations.
• Maintain high culinary standards across all outlets (breakfast, à la carte, après‑ski, banqueting).
• Lead recipe development, portion control, food presentation, and quality assurance.
• Oversee daily kitchen operations, ensuring smooth, efficient, and timely service.
• Develop and enforce kitchen SOPs in line with Kerten Hospitality standards.
• Ensure compliance with food safety, hygiene, and HACCP at all times.
• Recruit, train, mentor, and motivate the kitchen team to achieve excellence.
• Create a collaborative and supportive kitchen culture.
• Conduct regular performance reviews and skills development sessions.
• Manage food cost, portioning, waste control, and inventory.
• Work closely with procurement to source high‑quality, cost‑effective products.
• Monitor monthly P&L, budget performance, and forecast requirements.
• Ensure exceptional culinary experiences aligned with the resort's lifestyle positioning.
• Engage with guests when required, gather feedback, and adjust offerings accordingly.
• Support special events, private dining, and activations.

Requirements

Experience & Skills

Proven experience as Head Chef or Senior Sous Chef in a resort, mountain / ski property, luxury hotel, or high‑volume lifestyle concept.

Exceptional leadership, training, and organizational skills.

Strong understanding of food trends, plating aesthetics, and menu engineering.

Ability to perform in a high‑pressure, seasonal, fast‑paced environment.

Qualifications

Culinary degree or equivalent professional training.

HACCP certification preferred.

Strong knowledge of food safety, hygiene, and European standards.

Good command of English; Italian is an advantage.

JOINING OUR TEAM MEANS

• Competitive Compensation: A rewarding package tailored to your experience.
• Career Growth: Opportunities for advancement within our dynamic organisation.
• Inclusive Environment: A vibrant and inclusive workplace that encourages collaboration.