Head Chef
On-siteBarcelona, Catalonia, Spain
Job Summary
Lead the kitchen department by driving annual strategic goals, ensuring maximum quality, department profitability, and high guest satisfaction. Manage recruitment, shift scheduling, and leave approvals while conducting performance reviews to foster a collaborative environment. Design menus and oversee daily service to guarantee consistency, strictly adhering to HACCP standards and resolving guest concerns. Plan inventory levels to prevent waste, liaise with suppliers for raw materials, and track food cost and operating expenses. Coordinate equipment maintenance and communicate weekly menus and allergen information to People & Culture. This permanent, full-time role offers professional growth and training within an established, high-profile hotel group.
Required Qualifications
- Minimum of 5 years of experience in a similar leadership role (Head Chef or Sous Chef) within the hotel industry
- Strong expertise in culinary techniques, cooking methods, and kitchen equipment operation
- Proficiency in office software and culinary management tools (cost control, spec sheets, purchasing)
- In-depth knowledge and certification in HACCP standards
- Strong leadership
- Attention to detail
- Problem-solving skills
- Collaborative mindset
Desired Qualifications
- Knowledge of additional languages is a plus
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