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Head Chef – Mallorca

  • Type: Permanent
  • Job #359

Head Chef

Working directly with the executive chef, the head chef will be responsible for all aspects of food service including following recipes, operating budgets, staff schedules, hygiene compliance, inventory, ordering, following appropriate guidelines quantities for reduced waste, creating menus, training staff, control and direct food service and prep, polishing and expediting dishes before they reach the dining room and ensuring that guests with food allergies and sensitivities are given the appropriate food. Assisting the executive chef in recipe development, team methods, and kitchen culture while being a foundational part of a permanent team.

Job Responsibilities

•           Maintaining standards for food storage, rotation, quality, and appearance

•           Oversee putting away provisions and orders

•           Understanding of menu and recipe development techniques

•           Following direction of executive chef

•           Proven strong leadership abilities

•           Ongoing awareness of culinary trends, including plant based, paleo, vegan, gluten free, grain free and dairy free

 •          Excellent knife-handling skills and speedUse produce from our vegetable garden and surplus produce to make ferments, preserves, pickles, sauces and chutneys.

Required Skills

•           Flexibility with schedule and hours

•           Working over weekends and holidays

•           High School degree

•           Formal culinary training / culinary degree preferred

•           3-5 year experience in medium to high volume restaurant, catering or hotel kitchen

•           Experience in large private villa, yacht or home setting a plus

•           Previous kitchen management experience of a team of at least 5

•           Must be able to inspire and train a team

•           Bilingual English / Spanish a plus

•           Current food handling license

•           Strong background in vegan and vegetarian global cuisine

Salary

Permanent contract, corporate quarterly performance-based bonus is included.

1 Month probationary period

Meals, chef jackets and aprons provided

Spanish working contract. Monthly hours are 160 averaging 40 a week depending on schedule of cohorts, included in contract are paid public holidays.

2.5 days a month of paid leave

Approximate Guide of salary, DOE : Annually 60 000 to 65 000 Euros  (salary guides are based on Mallorcan hospitality, and we offers a 25% higher salary than similar positions on the island.)

From Mid December to Mid January the property is closed. We request that staff take 2 weeks of their annual leave during this time.

Potential for ongoing culinary training, growth based position with opportunity for additional responsibilities.

 

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