Kitchen Manager

Description

Job Summary: We are seeking a Kitchen Manager to lead the department, ensure high-quality gastronomic offerings, and contribute to guest satisfaction at BLUESEA Hotels. Key Responsibilities: 1. Lead the daily operations of the kitchen department. 2. Ensure quality standards and flavor consistency of dishes. 3. Cost control and management of raw materials. **Description:** ---------------- At **BLUESEA Hotels**, we make traveling easy, accessible, and hassle-free. We are a hotel group specialized in vacation tourism, headquartered in Palma de Mallorca, with presence in Spain’s most iconic destinations: Balearic Islands, Canary Islands, Costa del Sol, Costa Brava, Valencia, Almería Coast, Cádiz, Costa de la Luz, Rías Baixas, Cantabria, Madrid, and Marrakech. We strive to continuously evolve so that every stay is better than the last, embracing innovative, flexible, and responsible management practices. Currently, we are expanding our team and looking to hire a **Kitchen Manager** to lead the kitchen department, ensuring efficient, high-quality, and company-standard-aligned gastronomic offerings, directly contributing to guest satisfaction. **Responsibilities:** * Plan, organize, and supervise the daily operations of the kitchen department. * Lead, coordinate, and develop the kitchen team, assigning tasks and shifts according to hotel operational needs. * Ensure compliance with quality, presentation, and flavor standards for all dishes. * Design, implement, and update menus and gastronomic proposals aligned with the hotel’s concept. * Monitor costs, recipes (standardized portion costs), consumption, and waste to ensure service profitability. * Manage ordering, procurement, and storage of raw materials. * Ensure strict adherence to hygiene, food safety, and HACCP regulations. * Coordinate with other departments to guarantee an integrated guest experience. * Conduct department-specific controls, reports, and records. * Participate in audits, training sessions, and continuous improvement initiatives. **Requirements:** --------------- * Prior experience as Kitchen Manager or Sous Chef in hotels or organized foodservice establishments. * Solid knowledge of kitchen management, cost control, and recipe costing. * Experience leading teams and organizing high-volume service operations. * Proficiency in hygiene, food safety, and HACCP regulations. * Strong planning, decision-making, and incident-resolution capabilities. * Customer satisfaction orientation. **We Offer:** * Integration into a stable and growing company. * Continuous training and professional development.