Vida Plena is an innovative hospitality group founded in Lisbon in ****, dedicated to making our guests and team feel truly at home.
We pride ourselves on delivering warm, blissful experiences, fostering a diverse and inclusive atmosphere, serving quality fresh food, and providing exceptional service.
Our foundation is built on passion, respect, kindness, ambition, and modernity, alongside a commitment to joy, positive energy, and a back approach to enjoying life's best moments.
At Vida Plena, we embrace the true essence of hospitality while adhering to our core values, creating a fun, respectful, and loving environment for all.
The Role
As Head Chef at Javá, you will take full ownership of the kitchen, leading a team that delivers consistently delicious food while maintaining a positive, collaborative culture.
This is an on role where you'll oversee everything from menu execution and team leadership to efficiency, cost control, and supplier relationships.
You will work closely with the Javá Operations Manager to ensure that the kitchen runs seamlessly, aligning with Vida Plena's standards and values.
Your Key Responsibilities
Oversee all culinary operations, including the main kitchen, up kitchen, and production kitchen, ensuring consistency, efficiency, and excellence in every dish served.
Maintain high standards for food quality, presentation, and timing.
Ensure every dish embodies balance, flavor, and quality ingredients while respecting cost structures.
Lead, mentor, and motivate a team of cooks and kitchen staff, fostering a supportive and energy environment.
Train and develop the team, ensuring strong technical skills, consistency, and efficiency across all stations.
Promote clear communication and strong collaboration between BOH and FOH teams.
Work closely with producers, suppliers, and farmers to source quality ingredients that align with Javá's ethos.
Keep sustainability at the heart of sourcing, prioritizing fresh, local, and seasonal produce.
? What We Expect From You
Experience:
5+ years leading kitchen teams in a volume environment.
Leadership:
Ability to inspire and develop a team, fostering a culture of trust, learning, and excellence.
Operational Efficiency
: Skilled in optimizing workflows, solving, and maintaining efficiency in paced settings.
Understanding of Cost & Operations:
Experience managing food costs, labor efficiency, and kitchen budgets.
Passion for Quality:
A deep respect for quality ingredients, simple but excellent cooking, and consistency.
Calm & Composed:
Thrives in a paced environment, leading with focus and adaptability under pressure.
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