Summer season in Greece

As Head Chef, you will have the overall responsibility for the kitchen operation at our hotel in Sivota, Greece.

Our food concept is based on social dining in the evening, a breakfast buffet, and à la carte lunch service. The concept is hands-on and chef-driven, but developed in close cooperation with our HQ F&B Manager. Menu development is therefore a collaborative process, where alignment, dialogue, and consistency are a natural part of everyday work.

The food should be well-prepared, generous, and familiar in style, primarily tailored to Danish guests on holiday, where taste, clarity, and reliability are more important than complexity or fine dining ambitions.

You will be responsible for ensuring consistent quality across all services, maintaining structure in daily operations, and leading your kitchen team through a busy summer season. The role also includes close cooperation with local suppliers and a good understanding of the Greek market.

This is a practical role where leadership, planning, and presence in the kitchen are key.

Responsibilities:

• Overall responsibility for food production at the hotel (breakfast, lunch and dinner)
• Active participation in menu development in collaboration with HQ F&B Manager
• Ensuring consistent quality and execution of the food concept
• Daily management and leadership of the kitchen team
• Planning, preparation, and structuring of kitchen operations
• Supplier coordination and ordering
• Ensuring hygiene standards, self-checks, and a clean, well-organized kitchen

What we expect from you:

• Have solid experience as a Head Chef or Sous Chef in hotels or seasonal operations
• Speak Greek and English fluently
• Are comfortable working within a defined concept and collaborating with HQ
• Are structured, reliable, and calm under pressure
• Lead by example and understand that guest satisfaction and consistency come before personal signature

What you can expect from us:

• A strong community with your colleagues

• An important role in a new and ambitious food concept

• Opportunities for personal and professional development

• Salary, meals, and accommodation provided

• 6-day workweek

The summer season runs from late April to mid- October 2026. We are only looking for staff who can work for the entire period.

To apply for the job, you must write a motivated application and send an updated CV with a photo. Include in your application why you believe you would be the best candidate for the job, and why you want to apply for the Hotel Staff position.

The application must be written in English.