**We are looking for a Sous Chef to work hand in hand with our Head Chef, Miguel García\-Romeral Saura, supporting both the daily kitchen operations and the development of our gastronomic proposal.** **This is an opportunity for someone passionate about gastronomy, nature, and continuous learning, eager to participate in creating a special project from its earliest stages.** **The restaurant will open in October, and much remains to be prepared: developing recipes, organizing processes, establishing workflows, and preparing the team. For this reason, we especially value joining in August or September.** **As the restaurant’s activity may vary depending on retreats, events, and occupancy levels, we seek a flexible, proactive, organized individual with a practical mindset.** **Your responsibilities** * **Work closely with the Head Chef on executing and evolving the gastronomic concept** * **Support the organization of daily kitchen operations** * **Coordinate preparation and service during assigned shifts** * **Assume full responsibility for the kitchen in the Head Chef’s absence** * **Ensure consistent standards of quality, flavor, presentation, cleanliness, and hygiene** * **Participate in menu development for retreats, events, and guests** * **Work with fresh, seasonal produce from our own garden** * **Collaborate with the gardening team and adapt preparations to available harvests** * **Support in-house production of ferments, preserves, pickles, stocks, sauces, and other artisanal preparations** * **Organize mise en place and contribute to efficient preparation for each service** * **Assist with purchasing, ordering, inventory, and stock control** * **Help reduce food waste and responsibly utilize ingredients** * **Support and guide the kitchen team on a day-to-day basis** * **Contribute ideas and continuously improve the gastronomic experience** **What we are looking for** * **Prior experience as a Sous Chef, Senior Chef de Partie, or in a similar role within a professional kitchen** * **Experience in retreats, events, hotels, group catering, or high-volume service will be especially valued** * **Strong organizational and time-management skills** * **Ability to work autonomously and assume responsibility during a shift** * **Passion for healthy, modern, creative, and high-quality cuisine** * **Experience or interest in seasonal cooking, fermentation, preservation, and artisanal production** * **Respect for ingredients and sensitivity toward sustainable cooking** * **Collaborative, practical, and solution-oriented attitude** * **Ability to remain calm and organized during service** * **Availability to work flexible hours, including morning, evening, and weekend shifts** * **Good command of both Spanish and English, ideally B2 level or higher** **What we offer** **This is not a conventional Sous Chef position. It is an opportunity to join from the outset a gastronomic and hospitality project with ambitious, long-term vision.** **We offer:** * **The opportunity to work directly with our Head Chef, Miguel García\-Romeral Saura** * **A professional environment rich in learning and growth opportunities** * **The chance to help build one of the most exciting hospitality projects in Tenerife—and potentially in Europe** * **An inspiring workplace surrounded by nature and connected to our own garden** * **Active participation in the restaurant’s opening and development** * **Space to contribute ideas, assume responsibilities, and grow professionally** * **A committed, collaborative team guided by shared values** **Schedule** **This position requires flexibility according to the restaurant’s planning, retreats, events, and occupancy levels.** **This includes:** * **Morning shifts** * **Evening or night shifts** * **Work on weekends** **Shift scheduling will be coordinated with the Head Chef and the rest of the team.** **Start date** **Ideally in October, before the restaurant opens in November.** **Application** **If you are excited to be part of a unique gastronomic project from its inception and wish to contribute your experience, creativity, and energy to a kitchen deeply connected with nature, we would be delighted to meet you.** **About Almaíso** **Almaíso is a unique place in Tenerife where retreats, hospitality, nature, regeneration, and a more conscious way of life converge.** **With our in-house restaurant, we are developing a farm\-to\-table concept centered on wellbeing, quality, creativity, seasonality, and community.** **A significant portion of our ingredients will come directly from our own garden. The remainder will be sourced as locally, sustainably, and consciously as possible. Our goal is to create a restaurant with a distinct identity that inspires both our guests and retreat participants—as well as the people who make up our team.** Salary: 1\.400,00€\-2\.000,00€ per month Work location: On-site employment
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
