PpPosted: /p h3Job information /h3 pLocation /p pClient / Employer /p pMangia's /p pJob reference /p pListing type /p pBasic /p pEU work permit required /p pNo /p pPosted /p pMangia's Resorts, a distinguished hospitality brand of Aeroviaggi S.p.A., embodies the essence of Authentic Italian Vacanza within the upper‑upscale segment. With 17 owned properties across Sicily and Sardinia—including 2 city hotels, 10 four‑ and five‑star resorts, and 5 clubs—Mangia's offers guests immersive and memorable stays that celebrate Italian heritage, nature, and lifestyle. Reflecting our commitment to excellence and international recognition, two of our resorts proudly belong to the prestigious Autograph Collection by Marriott, while one is part of the refined Curio Collection by Hilton. /p h3Job description /h3 pWe are seeking an experienced Executive Chef to lead the culinary operations at Mangia's Favignana for the upcoming 2026 season. The ideal candidate is responsible for executing the culinary strategy to ensure effective kitchen management, elevate the guest experience, deliver on brand promise, and achieve departmental revenue goals. /p h3Key Responsibilities /h3 ul liManaging daily FB operations within budget and quality standards /li liDesigning menus, overseeing procurement, and driving improvements /li liEnsuring hygiene, safety, and regulatory compliance /li liMonitoring inventory, food cost, and purchasing procedures /li liInnovating buffet presentation and culinary concepts /li liHandling crisis situations and optimizing team performance /li liEnsuring freshness, presentation, and quality of all dishes /li liLeading the culinary team and promoting collaboration, conducting staff evaluations and scheduling shifts, and collaborating with recruiting activities /li /ul h3Requirements /h3 ul liProven experience in a similar role /li liExpertise in buffet and à la carte service /li liStrong knowledge of food preparation and presentation /li liFamiliarity with local and national food regulations /li liExperience with HACCP self‑monitoring procedures /li liSkills in team management and inventory control /li liCustomer service orientation /li liFood cost control expertise /li liKnowledge of English and French /li /ul h3What we offer /h3 ul liSeasonal contract /li liAccommodation available /li liMeals provided /li /ul /p #J-18808-Ljbffr