




Job Summary: We are seeking a Head Chef to lead the team and supervise lunch service at a seafood bar located at the Marina of Valencia. Key Highlights: 1. Team leadership in the kitchen and daily service supervision. 2. Cost control, order management, and quality protocols. 3. New project with growth potential and career development opportunities. Here it is: **Head Chef — Capitanía \| Marina de Valencia** A seafood lunch bar situated at the Marina of Valencia, offering views of the port. Approximate capacity: 80 diners. The concept focuses on high-quality lunches: daily dish, sandwiches, tapas, and seafood snacks. A distinct weekend menu. Scheduled opening: July/August 2026\. Full-time position. **Main Responsibilities** — Leadership of a kitchen team of approximately 4 people. — Organization and supervision of daily lunch service. — Preparation and supervision of the daily dish and weekend menu. — Control of food cost, recipes (standardized portion costs), and wastage. — Management of orders, stock, and inventory. — Supervision of HACCP protocols, allergen handling, and cleaning procedures. — Coordination with front-of-house to ensure timely service and output quality. **Requirements** — Minimum 3 years’ experience as Head Chef or Sous Chef with actual team leadership responsibilities. — Experience in high-volume lunch service. — Economic management capability in the kitchen: ordering, recipe costing, and cost control. — Knowledge of Valencian and seafood cuisine is desirable. — Organized, solution-oriented profile with independent judgment. — Experience in restaurant openings is desirable. **What We Offer** — Opportunity to join an established restaurant group operating in Valencia, Ibiza, and Formentera, with strong growth prospects. — A new project with real development trajectory and internal advancement opportunities within the group. — A professional team with extensive experience and a positive working environment. Salary: 30\.000,00€\-35\.000,00€ per year Work Location: On-site employment


