Position Summary: We are seeking an experienced Kitchen Manager for a family-run hotel, specializing in buffet service, with leadership skills to coordinate a team and ensure quality and efficiency. Key Responsibilities: 1. Lead and coordinate an experienced kitchen team in a family-run hotel. 2. Supervise kitchen operations, ensuring smooth and clean service. 3. Collaborate with the Corporate Chef on standards and continuous improvement. We are looking for a highly experienced Kitchen Manager for one of our hotels, specialized in buffet service and family-oriented environments. This role requires strong leadership, organizational ability, and capacity to coordinate an experienced and stable team. The candidate will work closely with our Corporate Chef. Preferred qualifications include: • Experience coordinating employee menus. • Knowledge of international cuisine and adaptability to special diets. • Ability to train staff and convey best practices. We require someone with extensive experience managing large-scale buffets serving three meals per day. Coordinate and supervise all kitchen operations, ensuring smooth, orderly, and clean service. • Manage and motivate the kitchen team, fostering cohesion. • Plan menus and ensure the quality of dishes served to guests and employees. • Coordinate with the Corporate Chef to implement processes, standards, and continuous improvements. • Control procurement, storage, and proper use of food items. • Ensure compliance with food hygiene and safety regulations. • Collaborate with management to optimize processes and service efficiency. • Participate in internal training programs to retain talent and secure future staffing. * Minimum 5 years’ experience. We require someone with extensive experience managing large-scale buffets serving three meals per day. It is a large hotel accommodating over 1,000 guests; we seek an operational Kitchen Manager who actively cooks and supervises the buffet—not an executive-level profile. * Higher Vocational Training Diploma (FP de Grau Superior) * Spanish (spoken and written at advanced level) * Catalan (spoken and written at intermediate level) * Competencies / Knowledge: • Demonstrable experience as Kitchen Manager in large hotels with similar buffet setups serving 1,200 or more guests daily. • Ability to lead large and diverse teams while respecting the experience of veteran staff. • Excellent planning and organizational skills. • Advanced knowledge of food hygiene and safety regulations, allergens, and intolerances. • Ability to work under pressure while maintaining smooth and efficient service. • Proactive, solution-oriented attitude with capacity to motivate the team. * Personal vehicle required: car * Driving license: B * Temporary employment contract (8 months) * Full-time position * Gross monthly salary: 4400 * Additional information: Split working hours with one day off per week (included in salary). This would be a fixed-term discontinuous contract for 8 months + holidays (approx.). The salary would be €4,400 gross per month + variable component (to be discussed during interview). • Start date in March, joining a solid and professional team. • Opportunities for career development within the hotel group. • Initial coordination with the Corporate Chef to ensure smooth transition and continuity of standards. • Collaborative working environment. • Must reside near the location of this vacancy