Dynamic Head Chef sought near Palma de Mallorca for upscale private culinary experience; craft global vegan menus, lead a dedicated team, enjoy top-tier salary, benefits, and growth in a Mediterranean paradise.Head Chef - Palma de Mallorca Working directly with the executive chef, the head chef will be responsible for all aspects of food service including:Following recipesOperating budgetsStaff schedulesHygiene complianceInventory and orderingCreating menusTraining staffControlling and directing food service and prepPolishing and expediting dishes before they reach the dining roomEnsuring that guests with food allergies and sensitivities are given the appropriate foodAssisting the executive chef in recipe development, team methods, and kitchen culture while being a foundational part of a permanent team.Responsibilities Maintaining standards for food storage, rotation, quality, and appearanceOverseeing putting away provisions and ordersUnderstanding of menu and recipe development techniquesFollowing direction of executive chefProven strong leadership abilitiesOngoing awareness of culinary trends, including plant-based, paleo, vegan, gluten-free, grain-free, and dairy-freeExcellent 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 hoursWorking over weekends and holidaysFormal culinary training / culinary degree preferred3-5 years experience in medium to high volume restaurant, catering, or hotel kitchenExperience in large private villa, yacht, or home setting a plusPrevious kitchen management experience of a team of at least 5Must be able to inspire and train a teamBilingual English / Spanish a plus (not essential)Current food handling licenseStrong background in vegan and vegetarian global cuisineEU passportSalary Permanent contract, corporate quarterly performance-based bonus is included.
Meals, chef jackets, and aprons provided.
Spanish working contract.
Monthly hours are 160 averaging 40 a week depending on the schedule of cohorts, included in the contract are paid public holidays.
Approximate Guide of salary, DOE: Annually 60,000 to 80,000 Euros (salary guides are based on Mallorcan hospitality, and we offer 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 the opportunity for additional responsibilities.#J-18808-Ljbffr