Head Chef

• Consolidated experience as a Head Chef, Sous Chef, or kitchen manager, with demonstrable capacity to assume the direction of a team.
• Experience managing kitchen teams in establishments with a significant volume of work.
• Solid knowledge of product, culinary techniques, and kitchen organization.
• Experience in cost management, food costing, ordering, and waste control.
• Knowledge of food safety and HACCP.
• Leadership and people management skills.
• Organized, resourceful person accustomed to working under pressure.
• Quality and detail orientation.
• Capacity to maintain high standards during high-demand services.
• Passion for gastronomy and commitment to the project.
• Availability and schedule flexibility, typical of the catering industry.

Profile we are looking for

We are looking for a professional with previous experience as a Head Chef, Sous Chef with clear career progression, or station chef with real leadership ability.

The following will be especially valued:

Experience in organized catering, catering groups, hotels, or high-volume restaurants.

Capacity to lead teams with firmness, closeness, and judgment.

Mastery of daily kitchen operations.

Knowledge of costs, food costing, and product control.

Practical, resourceful, and service-oriented mindset.

Commitment to quality, cleanliness, order, and excellence.

Capacity to work under pressure while maintaining team balance

What do we value especially?

We are looking for a professional who, in addition to mastering the technical side, has a true management vision.

We will particularly value:

• Experience in catering groups or benchmark establishments.
• Experience in managing large teams.
• Capacity to train and develop cooks.
• Experience working with technical sheets, food costing, and cost control.
• Initiative to propose new processes and improvements.
• Gastronomic judgment and sensitivity toward the product.
• Capacity to work in a coordinated manner with management and the front-of-house.

• Joining an important catering business group in Seville.
• Stable professional project with growth possibilities.
• Joining a professional team and a project with ambition within the sector.
• Possibility of assuming a role of responsibility and leadership.
• Dynamic, demanding, and quality-oriented environment.
• Competitive economic conditions in accordance with the experience and responsibility provided.
• Professional development opportunities within the group.

What the company offers

Joining a consolidated and growing catering group.

Stable project in Seville.

Permanent contract.

Position of real responsibility within the establishment.

Professional, dynamic environment with development possibilities.

Remuneration in accordance with the experience and value of the candidate.

Why it is a good opportunity

This position is for someone who wants more than just a kitchen job. It is an opportunity to join a serious project with structure, track record, and ambition.

We are looking for someone who enjoys leading, knows how to demand and support, cares about the product, and understands that excellence in the kitchen comes from the small details: proper mise en place, an organized pass, a motivated team, controlled costs, and a satisfied customer.

In a professional kitchen, every service counts. And behind every great service, there is always a head chef who can turn pressure into organization, talent into teamwork, and product into experience.

Head Chef - Important Catering Group | Seville

Are you a culinary professional with experience, leadership, and the desire to be part of a benchmark gastronomic project?

At ConfiARTE Selección, we are collaborating with an important business group in the catering sector in Seville, in the search for a Head Chef to join one of its projects.

We are looking for a professional with craftsmanship, gastronomic judgment, and leadership capacity, capable of assuming full responsibility for the kitchen and turning a work team into a coordinated, demanding, and committed team.

We are not just looking for someone who knows how to cook. We are looking for a person who knows how to run a kitchen, organize it, make it function, and maintain high quality standards even during the highest volumes of work.

What will your mission be?

You will be the person responsible for guaranteeing the correct functioning of the kitchen, ensuring both gastronomic quality as well as the organization, productivity, and coordination of the team.

Your role will be key to maintaining the establishment's standards and contributing to the evolution of the gastronomic project.

What will your main responsibilities be?

• Lead, organize, and coordinate the kitchen team.
• Plan and distribute tasks and stations according to service needs.
• Supervise the correct preparation, presentation, and output of dishes.
• Guarantee compliance with established quality and presentation standards.
• Organize and supervise mise en place and the prior preparation for services.
• Manage orders, receipt of goods, storage, and raw material control.
• Control consumption, waste, food costing, and kitchen costs.
• Ensure correct compliance with hygiene, food safety, and HACCP regulations.
• Supervise the correct functioning, cleaning, and maintenance of facilities and equipment.
• Coordinate with the front-of-house, management, and other departments to guarantee smooth service.
• Participate in the selection, training, organization, and development of the team.
• Propose improvements in processes, organization, and kitchen operation.
• Maintain a leadership attitude based on example, high standards, respect, and professionalism.

Job Mission

The selected person will be responsible for leading the kitchen of one of the establishment's units, ensuring the quality of service, proper team organization, and compliance with the gastronomic, operational, and economic standards set by the company.

This is a key position within the restaurant, with a direct impact on the customer experience, business profitability, and the consolidation of the project.

Main duties

Responsibilities will include

Direction, organization, and supervision of the kitchen team.

Planning and coordination of daily service.

Control of preparation, plating, timing, and final product quality.

Management of orders, food costing, waste, stocks, and kitchen costs.

Supervision of compliance with hygiene, food safety, and HACCP regulations.

Coordination with the front-of-house to ensure a smooth and excellent experience for the customer.

Training, motivation, and development of the team.

Proposal of improvements in the menu, processes, organization, and operational efficiency.

Maintenance of quality, presentation, and service consistency standards.