**Description:** ---------------- We are a boutique hotel located in Fuerteventura, recognized for its personalized service and for offering a memorable seaside experience. We have 54 rooms and suites with ocean views, select Canarian gastronomy, and a unique atmosphere combining cuisine, live events, and wellness. We are seeking the ideal candidate to support the Head Chef in managing and supervising all culinary operations and contributing to our guests' satisfaction. **What we offer** Joining a reference boutique hotel, focused on quality, service, and customer experience. Stable project with opportunities for professional development and growth within the kitchen department. Competitive salary, commensurate with experience and qualifications, along with company benefits and perks. A pleasant working environment, with a committed team and continuous learning opportunities. Involvement in decisions regarding menus, suppliers, and cost control. Working hours compatible with kitchen shifts and operational needs. **Specific benefits and conditions will be agreed upon during the selection process, tailored to the candidate's experience and qualifications.** **Main responsibilities** Support the Head Chef in managing and supervising all culinary operations, including menu development, cost control, and raw materials management. Coordinate and lead the kitchen team in the absence of or in direct support of the Head Chef. Plan, organize, and oversee daily production to ensure quality and consistency. Ensure compliance with HACCP regulations and food safety practices. Manage inventory, suppliers, and procurement of raw materials, optimizing costs and quality. Maintain quality, hygiene, and safety standards across all kitchen areas. Collaborate in the creation and updating of menus and offerings, tailored to the culinary concept and guest experience. Participate in training and development of kitchen staff to ensure excellent service. **Requirements:** --------------- Hospitality and culinary education (Higher Vocational Training/University Degree or equivalent). Previous experience as Deputy Head Chef or intermediate supervisor in high-quality hotels or restaurants. Solid knowledge of HACCP, food safety, and hygiene. Cost management, supplier relations, and inventory control. Leadership skills, effective communication, and ability to work in a team. Customer orientation, attention to detail, and good stress management. Fluent in Spanish; English is an advantage. Availability to work shifts, weekends, and holidays according to hotel needs. Passion for Canarian cuisine and for delivering memorable experiences to guests. **Desirable qualifications** Certifications in food handling, safety, or quality standards. Prior experience in boutique hotels or establishments with high service standards. Contract type: Permanent – Full time. Location: Morro Jable, Fuerteventura.