This is a unique opportunity to join an exciting new project from the early stages and play a key role in building a strong kitchen operation from the ground up. Working closely with the Global Executive Chef of Tomorrowland, the Executive Chef will be responsible for translating the established culinary vision and concepts into a consistently high-quality, efficient and well-organised day-to-day operation.
Lead the pre-opening and opening phase of the kitchen operation, establishing the structures, processes, standards and team required for a successful launch.
Translate and execute the established Tomorrowland culinary concept and menus to a consistently high standard.
Work closely with the Global Executive Chef of Tomorrowland to ensure the culinary vision is successfully implemented across the day-to-day operation.
Lead, organise and oversee all kitchen operations, ensuring high standards of food quality, presentation, consistency and service.
Build, recruit, train and develop a strong kitchen brigade, creating a positive, professional and high-performing team culture.
Manage kitchen planning, staffing, scheduling and resource allocation to ensure the operation is adequately staffed throughout the season.
Ensure the kitchen can operate efficiently across different service moments, including poolside and outdoor service, peak periods, VIP guests, private events and high-volume service.
Balance quality, speed and consistency, ensuring standards are maintained even when operating at full capacity.
Develop and implement kitchen procedures, operating standards and best practices.
Take responsibility for food cost, labour cost, purchasing, stock management and waste control, ensuring efficient use of resources.
Work closely with suppliers and operational teams to ensure product availability, quality and cost efficiency.
Monitor kitchen performance and identify opportunities for continuous improvement and operational efficiency.
Ensure compliance with all relevant food safety, hygiene, health and safety regulations.
Proactively identify and resolve operational challenges, particularly during peak periods and major events.
Contribute culinary ideas and recommendations to continuously improve the offering, in close discussion and alignment with the Global Executive Chef.
Collaborate closely with the wider operational team to ensure a seamless connection between the kitchen, F&B, guest experience and overall operation.
Be highly visible and hands-on during key service moments, ensuring the kitchen team performs at the highest level.
Proven experience as an Executive Chef, Head Chef or similar senior culinary leadership role, with significant experience in high-end hospitality, restaurants, hotels, resorts, entertainment or event environments.
Strong experience managing high-volume and high-energy kitchen operations, ideally within premium hospitality, nightlife, entertainment, festivals or events.
Proven pre-opening experience, ideally having been directly involved in setting up and launching a new hospitality, restaurant, hotel, resort or entertainment operation.
Proven experience recruiting, leading, training and developing large kitchen teams.
Strong understanding of food cost, labour cost, purchasing, stock management, waste control and operational efficiency.
Experience managing different service formats, including outdoor/poolside operations, VIP experiences, events and high-volume service.
Demonstrated ability to maintain quality, consistency and speed under pressure.
Strong leadership and people management skills, with the ability to build a strong kitchen culture from the ground up.
Excellent organisational and planning skills, with strong attention to detail.
Hands-on and pragmatic approach to kitchen operations.
Strong communication and stakeholder management skills, with the ability to work closely with the Global Executive Chef, local teams, suppliers and international stakeholders.
Ability to work under pressure and manage multiple priorities in a fast-paced environment.
Fluent in both English and Spanish, with the ability to communicate effectively with local teams, suppliers and international stakeholders.
Availability to live and work on-site in Ibiza and to be fully present in the operation.
Flexibility to work evenings, weekends, holidays and extended hours during peak periods and events.
Passion for culinary excellence, hospitality and delivering exceptional guest experiences.
Expected start date: 1 November 2026
