Head Chef

Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International & local travellers. The Group’s current pipeline includes projects in numerous countries in the Middle East, Europe, and North Africa region.

ABOUT THE PROPERTY

Cloud 7 Hotel Colere, Italy Colere is a charming mountain village renowned for its unspoiled landscapes, and year-round appeal. The destination offers a haven for outdoor enthusiasts with skiing, hiking, and climbing, as well as a retreat for those seeking tranquility. Within this stunning setting, the Cloud 7 Hotel Colere features 28 thoughtfully designed rooms and suites, offering a blend of comfort and contemporary alpine style. Guests will enjoy a wellness centre dedicated to relaxation and rejuvenation, along with the variety of refined hospitality in lounge bar & ski, a la carte and self-service restaurants, the hotel embodies the perfect balance of adventure, wellness, and Italian charm.

JOB DESCRIPTION

Key Responsibilities

Design and execute creative, seasonal menus reflecting local ingredients and mountain-resort dining expectations. Maintain high culinary standards across all outlets (breakfast, à la carte, après-ski, banqueting). Lead recipe development, portion control, food presentation, and quality assurance. Oversee daily kitchen operations, ensuring smooth, efficient, and timely service. Develop and enforce kitchen SOPs in line with Kerten Hospitality standards. Ensure compliance with food safety, hygiene, and HACCP at all times. Recruit, train, mentor, and motivate the kitchen team to achieve excellence. Create a collaborative and supportive kitchen culture. Conduct regular performance reviews and skills development sessions. Manage food cost, portioning, waste control, and inventory. Work closely with procurement to source high-quality, cost-effective products. Monitor monthly P&L, budget performance, and forecast requirements. Ensure exceptional culinary experiences aligned with the resort’s lifestyle positioning. Engage with guests when required, gather feedback, and adjust offerings accordingly. Support special events, private dining, and activations.

Requirements

Experience & Skills Proven experience as

Head Chef

or

Senior Sous Chef

in a resort, mountain/ski property, luxury hotel, or high-volume lifestyle concept. Exceptional leadership, training, and organizational skills. Strong understanding of food trends, plating aesthetics, and menu engineering. Ability to perform in a high-pressure, seasonal, fast-paced environment.

Qualifications Culinary degree or equivalent professional training. HACCP certification preferred. Strong knowledge of food safety, hygiene, and European standards. Good command of English; Italian is an advantage.

JOINING OUR TEAM MEANS Competitive Compensation:

A rewarding package tailored to your experience. Career Growth:

Opportunities for advancement within our dynamic organisation. Inclusive Environment:

A vibrant and inclusive workplace that encourages collaboration.