Head Chef – Monte do Gozo

We are looking for an operational head chef with a solid background as a cook, who is proficient in cooking methods and actively participates in daily production. We are not looking for someone who is solely a manager or bureaucrat, but rather someone who cooks, leads by example and directly controls work processes, ensuring quality, efficiency and food safety.

• Prepare menus for large groups and design and update the cafeteria menu, adapted to a Camino de Santiago audience (dynamic, attractive and efficient).
• Create special menus for events and celebrations (group meals, special events, etc.).
• Plan menus based on seasonal products and efficient cooking.
• Organise and manage all aspects of production in the cafeteria and self‑service area.
• Coordinate and lead teams of up to 12 people.
• Control costs, pricing, orders and reduce food waste.
• Supervise food preparation, storage and service processes.
• Strict compliance with health and safety and food safety regulations (HACCP).
• Fluid communication with management and other departments of the hostel.

• Proven experience as a chef and head chef.
• Extensive knowledge of food safety and current regulations.
• Leadership, organisational and teamwork skills.
• Excellent communication and personnel management skills.
• Knowledge of Galician cuisine (essential minimum requirement).

• Experience in establishments located in tourist areas or areas with high turnover.
• Knowledge of the pilgrim profile and functional catering.
• Specific training in cooking or catering management.
• Sensitivity to local and seasonal produce.

• A stable project in a busy and high‑profile environment.
• Creative autonomy in menu and à la carte design.
• A good working environment and a well‑established team.
• Financial conditions to be negotiated according to experience and merit.