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, a la carte, apres-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.