Kitchen Production Supervisor

This isn’t just cooking. It’s running a station in a live hotel kitchen.

BEFORE YOU ARRIVE

• This role is based in Greece.
• You relocate for the season.
• You live where others spend their holidays.

Before you step into the kitchen

• Your accommodation is organized.
• Your meals are included during your contract.
• Your seasonal EU paperwork is arranged.
• No apartment search.
• No food budgeting stress.
• You arrive focused.

YOUR FIRST WEEK

• You enter a professional hotel kitchen.
• Buffet service.
• À la carte production.
• International guests.

You get familiar with

• Kitchen layout
• Storage systems
• Production flow
• Team structure
• You’re not here to learn from zero.
• You’re here because you already have kitchen experience.
• Now you adapt to a fast-paced seasonal environment.

WHAT YOUR SEASON IN GREECE FEELS LIKE

• You work full-time, usually 5–6 days per week.
• You live close to the hotel.
• Accommodation is provided.
• Meals are included.
• Your main focus becomes your craft — not rent or groceries.
• After service, you’re still in Greece.
• Sunsets.
• Warm nights.
• International colleagues.
• It’s serious kitchen work — in a holiday environment.

AFTER THE SEASON

You leave with

• International hotel kitchen experience
• Improved speed and service precision
• Experience in high-volume seasonal operations
• Professional growth under pressure
• You’ve proven you can handle a full season abroad.
• And that carries weight.
• If you’re ready to relocate to Greece and take responsibility in a professional kitchen —
• join our Kitchen Operations team. 🇬🇷🔥🍽️

WHAT YOU NEED

You already have experience working in a professional kitchen.

You understand

• Food preparation processes
• Kitchen hierarchy
• Service pressure
• Hygiene regulations
• You can communicate in English.
• You work clean, organized and reliable.
• This role is not for beginners.
• You should be able to operate independently within your station.

WHAT YOUR DAYS LOOK LIKE

• You prepare and cook dishes according to hotel standards.
• You handle food production for buffet and/or à la carte service.
• You coordinate with other kitchen staff to maintain smooth operations.
• You monitor hygiene standards and food safety regulations.
• You support prep work, plating and timing during service.
• Service can be intense.
• Timing matters.
• Consistency matters.
• You stay structured.