We are looking for an operational head chef with a solid background as a cook, who is proficient in cooking methods and actively participates in daily production. We are not looking for someone who is solely a manager or bureaucrat, but rather someone who cooks, leads by example and directly controls work processes, ensuring quality, efficiency and food safety.
JOB DESCRIPTION:
Prepare menus for large groups and design and update the cafeteria menu, adapted to a Camino de Santiago audience (dynamic, attractive and efficient).
Create special menus for events and celebrations (group meals, special events, etc.).
Plan menus based on seasonal products and efficient cooking.
Organise and manage all aspects of production in the cafeteria and self-service area.
Coordinate and lead teams of up to 12 people.
Control costs, pricing, orders and reduce food waste.
Supervise food preparation, storage and service processes.
Strict compliance with health and safety and food safety regulations (HACCP).
Fluid communication with management and other departments of the hostel.
REQUIREMENTS:
Proven experience as a chef and head chef.
Extensive knowledge of food safety and current regulations.
Leadership, organisational and teamwork skills.
Excellent communication and personnel management skills.
Knowledge of Galician cuisine (essential minimum requirement).
THE FOLLOWING WILL BE VALUED:
Experience in establishments located in tourist areas or areas with high turnover.
Knowledge of the pilgrim profile and functional catering.
Specific training in cooking or catering management.
Sensitivity to local and seasonal produce.
WE OFFER:
A stable project in a busy and high-profile environment.
Creative autonomy in menu and à la carte design.
A good working environment and a well-established team.
Financial conditions to be negotiated according to experience and merit.