Creative Chef (m/f/d) – Permanent Position in South Tyrol
South Tyrol, Italy | Long-Term Permanent PositionThis is not a seasonal position. For an exceptional boutique hotel with a restaurant in South Tyrol, we are looking for an experienced Creative Chef who is not simply looking for their next job, but who wants to help shape something and become a long-term part of a special culinary project.This is not about unnecessarily complicated cuisine. The focus is on outstanding ingredients, seasonality, regionality and honest cooking with a distinctive character.We are looking for a chef who is curious, brings their own ideas and enjoys working with what the region and each season have to offer.Who We Are Looking For
You should come from a fine-dining or upscale restaurant background and have enough experience to work independently and creatively.Particularly important are:Experience in high-quality restaurants
Good knowledge of South Tyrolean and Italian cuisine
Creativity and an excellent understanding of seasonal and regional ingredients
A genuine interest in developing your own dishes and ideas
Experience in whole-animal butchery and preparation is an advantage
An independent and responsible approach to work
Very good German OR Italian is essential
Good English skills
We are specifically looking for someone who wants to create and contribute – not simply follow existing recipes.Your Role
You will have the opportunity to genuinely contribute and make an impact.Your responsibilities will include:Developing and continuously evolving the menu together with the team
Creating changing daily specials
Planning and organising kitchen orders
Working with high-quality regional and seasonal ingredients
Supporting breakfast preparation
Bringing your own ideas and personal cooking style into the kitchen
What Makes This Position Special
The hotel works with carefully selected local producers for vegetables, meat and other regional ingredients.There is also a large kitchen garden, offering the opportunity to grow produce on site and use it directly in the kitchen.Speck and sausages are produced in-house. From spring 2027, animals from the family-owned farm will also become available.The idea behind the kitchen is to create the closest possible connection between ingredient, origin and season – and to find a chef who wants to turn exactly that into something of their own.What We Offer
€3,500–€3,900 net per month
Year-round permanent position
5½-day working week
Approx. 55 hours per week
Plenty of creative freedom
Outstanding regional producers and suppliers
Large kitchen garden
In-house production of Speck and sausages
From spring 2027, access to animals from the family farm
The opportunity to help shape the culinary direction of a special boutique hotel for the long term
If you are not simply looking to take over a kitchen, but want to bring your ideas, experience and personal style to the table, we would love to hear from you.