Head Chef

**Vida Plena** is an innovative hospitality group founded in Lisbon in 2018. Here, we create spaces and experiences that feel effortless, welcoming, and grounded in simplicity. Rooted in thoughtful design and mindful choices, we focus on bringing people together over honest, flavorful food made with care and respect for our ingredients, our team, and our community.

As we continue to grow the vibrant spirit of **Café Janis**, we’re looking for a **Head Chef** to lead our kitchen with precision, warmth, and a passion for fresh, seasonal food. This is more than just running a service—it’s an opportunity to shape a well-organized, cost-efficient operation, inspire a collaborative team, and work closely with our leadership to deliver dishes that feel effortless, flavorful, and as joyful as a morning in Lisbon.

**Your Role**:
As **Head Chef**, you will lead the vibrant and fast-paced kitchen at **Café Janis,** where sun-soaked brunches, fresh flavors, and warm hospitality are at the heart of everything we do. This is a hands-on leadership role, responsible for keeping the kitchen running smoothly and efficiently, maintaining tight food cost and waste controls, and guiding a motivated team to deliver beautiful, seasonal dishes that embody our philosophy of simplicity, balance, and quality—always with the relaxed, welcoming spirit that defines the Café Janis experience.

Beyond daily operations, this role invites you to:

- **Ensure the kitchen operates** smoothly, efficiently, and to the highest standards.
- **Maintain strong cost control and sourcing practices** that align with our sustainability values.
- **Foster a positive, high-performance kitchen culture**that supports collaboration, development, and consistency.

**Your Key Responsibilities**

**Menu Leadership & Culinary Excellence**:

- Collaborate on menu planning, offering ideas and feedback that reflect Café Janis’ seasonal, fresh, and balanced style.Suggest flavors, ingredients, and techniques to enhance and refresh existing dishes.

**Team Leadership & Culture**:

- Lead daily kitchen operations with consistency, timeliness, and culinary integrity.
- Recruit, train, and mentor a high-performing team, fostering a respectful, collaborative, and supportive kitchen culture.
- Promote knowledge-sharing and skill-building among chefs, bakers, and other team members.

**Sourcing & Sustainability & Supplier Relations**:

- Develop and nurture partnerships with farmers, artisans, and trusted suppliers who reflect our sustainability values.
- Prioritize sourcing seasonal, sustainable, and high-quality ingredients - local whenever possible.
- Promote sustainable practices across sourcing, preparation, and daily operations.

**Operational Excellence & Collaboration**
- Monitor and manage food costs, labor, and inventory with precision to achieve financial targets.
- Implement efficient systems for preparation, ordering, and waste control without compromising quality.
- Maintain a clean, well-organized kitchen and ensure all equipment is in top working condition.
- Work closely with HR, Operations, Logistics, and Finance teams to ensure seamless kitchen performance.

**You Have What it Takes**
- **Experience**: At least 4-5 years of experience in brunch cuisine, with a strong understanding of kitchen operations.
- **Leadership**: Minimum 3 years of proven experience leading a kitchen team, fostering a respectful and collaborative culture.
- **Passion for Sourcing**: Appreciation for local, seasonal ingredients and commitment to sustainability.
- **Organizational Skills**: Attention to detail with a balance of creativity and practical execution.
- **Approach**: Calm, thoughtful leader who thrives in a dynamic environment.
- **Trend Awareness**: Understanding of contemporary culinary trends and techniques.

**First 100 Days**At Vida Plena, we believe great food comes from a place of care—care for ingredients, for the team, and for the guests who walk through our doors. If this feels like the right fit for you, we’d love to hear from you.
- **Immerse**:Learn our culture, values, team flow, and menu, identifying strengths and areas for improvement.
- **Collaborate**: Build strong relationships with suppliers, FOH, and operations for smooth, consistent service.
- **Lead & Train**: Set team standards through training, clear communication, and collaboration.
- **Menu Collaboration**: Contribute ideas and feedback to keep offerings seasonal, fresh, and aligned with our style.
- **Optimize**: Review costs, efficiency, and procurement to improve quality and profitability.

**Tipo de oferta**: Integral/Full-time