**On the Ground, we converse with the neighborhood through cuisine.** We are seeking a Chef to lead ***Destape***, our *restaurant-with-hotel*: a welcoming, bold, open, and fun space—mindful of its heritage and infused with a modern, transgressive, cosmopolitan touch. A free, unencumbered kitchen where past and present, local and global, come together to create a unique gastronomic experience. Your mission as **Chef** at ***Destape*** will be to lead the hotel’s culinary experience, ensuring quality, creativity, and consistency in every service. Design a proposal that reflects the territory and the neighborhood’s memory, is financially viable, and elevates the project’s reputation. Cook with craft, sensitivity, and calm leadership—understanding excellence as a way of caring for people and the environment. **What will you do day-to-day?** * Lead, motivate, and train the kitchen team; organize shifts, assign tasks, and participate in hiring and performance evaluations. * Plan seasonal menus using local produce, drive culinary R&D, and balance creativity with profitability. (Includes special menus, food-and-wine pairings, and neighborhood experiences.) * Guarantee excellence by supervising mise en place, plating, and service timing—validating flavor, presentation, portion sizes, and timing. * Manage resources responsibly: inventory and ordering, stock rotation, waste control, and *zero-waste* strategies. * Develop recipes’ cost breakdowns (*escandallos*), set prices, monitor variances, and optimize *food cost* and budget. * Ensure standards and safety: recipe and process standardization, HACCP, hygiene, and food safety. * Maintain transparent relationships with suppliers, prioritizing quality, proximity, and sustainable practices. * Analyze operational and financial results, propose improvements, and incorporate relevant trends (techniques, ingredients, service). **Who are we looking for?** * Advanced technical training in gastronomy; postgraduate studies in culinary arts, F&B management, or hospitality in tourism contexts are valued. * 5–7 years of professional kitchen experience, leading teams and participating in menu design or updates. * Knowledge of: culinary techniques, recipe cost breakdowns (*escandallos*), inventory management, cost control, quality standards, and food safety regulations (HACCP). * Languages: Spanish and basic/intermediate English; Catalan or Majorcan are valued. * Tools: office software (Excel) and culinary management and cost-control systems. * **Terreno Attitudes:** empathetic leadership, planning, creativity, initiative, customer orientation, effective communication, and teamwork; sensitivity toward local ingredients, the neighborhood, and sustainability. **What do we offer you?** * Grow with an ambitious, identity-driven project from its inception, within a dynamic environment where ideas matter and learning is constant. * Job stability, starting with a fixed-term intermittent contract, with the intention that over time you become a permanent member of the Terreno family. * Continuous training and real opportunities for professional development, supporting your growth within the project. * Join a team that values detail, craftsmanship, and doing things well—with a strong sense of belonging. * Exclusive benefits and discounts for collaborators, because Terreno is also enjoyed from within. * Bicycle and e-scooter parking, promoting more comfortable and sustainable mobility. Terreno stands on the strength and backing of a major group with over 50 years of history: **Grupo Piñero**, committed to responsible management and a forward-looking vision rooted in innovation, digitalization, and sustainability. If you feel this could also be your place, **we’d love to meet you**. *#LIDNP #LIDNI*