Chef
The hotel is open all year round, so we are evaluating profiles that may also be interested in long-term contracts.
It offers:
- seasonal contract from 20.04.2026 to 31.10.2026 with the possibility of renewal.
- Free company canteen
- Free accommodation in shared apartments with other staff colleagues within a maximum of 20 minutes by car/public transport from the hotel
The job offer is intended to refer to both sexes according to the provisions of laws 903/77 and 125/91
- Number of positions: 2
- 2000
- Room and board for the entire duration of the employment contract.
About you
Required:
- Previous experience in the role, preferably in hotels
- Passion and motivation in your work
- Ability to work in a team
- Self-equipped profiles preferable
- Language required: Italian.
Chef
We offer approximately 4.200 rooms, and during peak periods, we have around 2.500 employees.
We aim to provide our guests with moments they will remember forever. We listen to their desires to create the vacation of their dreams.
We care for and respect the territories that host us, their nature, and their development.
It is thanks to all this, and to our daily commitment, that we can offer unforgettable experiences, with all the passion and care of authentic Italian hospitality.
About you
- Language required: Italian.
Chef
About the job
We are selecting a professional, creative and quality-conscious person, ready to lead the kitchen department of our summer resorts while maintaining high culinary and service standards. If you want to work in a refined environment, oriented towards excellent hospitality, and you have a passion for cooking and managing brigades, this is the opportunity for you!
Key responsibilities of the position
- Plan, organize and direct the activities of the kitchen ensuring the quality and consistency of the dishes served in all the catering areas of the structure (main restaurant, pool bar, events).
- Designing seasonal menus and gastronomic proposals in line with the concept of the resort, enhancing local raw materials and modern and traditional preparation techniques.
- Coordinate, train and motivate the kitchen brigade, ensuring efficiency in shifts, respect for recipes and attention to detail.
- Control costs and waste through accurate management of stocks, food cost and procurement procedures.
- Ensure compliance with HACCP regulations, hygiene and food safety procedures, and company standards for cleanliness and storage.
- Collaborate with the F&B department and the reception for the organization of special events, banquets and special requests of guests.
- Monitor operational performance, suggest improvements, and participate in continuous training and development initiatives for colleagues.
Requirements to work as a Chef
- Consolidated experience in the role of Chef or Sous Chef in hotels, high-level restaurants or in contexts with a high flow of customers.
- In-depth knowledge of cooking techniques, management of production times and different cooking technologies.
- Ability to plan menus, manage food costs and control stocks; skills in the selection and evaluation of suppliers.
- Professional training in the culinary field (hotel school, diplomas or professional courses) and any specific certificates are preferential qualifications.
- Good knowledge of the English language; Additional foreign languages are preferential.
- Availability to work in shifts, including weekends and holidays, according to seasonal operational needs.
Personal skills and soft skills required
- Positive leadership, team management skills and an aptitude for training and developing people.
- Precision, organization and ability to work effectively under pressure while maintaining high quality standards.
- Culinary creativity, sensitivity for the presentation of dishes and customer orientation.
- Flexibility, problem solving and excellent communication skills to interact with different departments and suppliers.
- Professional ethics, responsibility and attention to safety at work.
A benefits package that makes a difference:
- Participation in the distribution of tips: each employee takes part in the distribution of tips collected directly within the Resort; management takes place in a transparent and fair way, with monthly disbursement.
- Incentive plan: in addition to the agreed remuneration, there is a reward system (Incentive Plan) linked to the achievement of shared objectives.
- : Access to discounts from over 600 prestigious brands.
- Initiatives and : dedicated offers for travel by employees, friends and relatives.
- Continuous training: professional courses, training in English, safety courses and technical updates.
- Dynamic work environment: a motivated and stimulating team where individual contribution is valued.
About you
- Language required: Italian.
We increase your professional experience and enhance your ideas in the kitchen.
Working period
- From April to September, with the possibility of extension until October
Working hours
- LUNCH ONLY service
- Indicative time: 09:30 – 16:00 / 16:30
- 1 evening shift per week (Saturday) in the months of May-June-September
Type of contract
- Part-time: April,
- Full-time: May, June, July, August, September
- Fixed-term contract
Remuneration
- Monthly salary including accrued accruals
- Severance indemnity excluded, paid with the last payslip
Key responsibilities
- Management and control of stocks, in collaboration with the manager
- Preparation and management of the first courses according to the restaurant’s standards
- Compliance with quality standards and food safety regulations (HACCP)
- Constant collaboration with the owner, the cook and the kitchen team
- Support for culinary innovation and menu development
- Efficient order and service time management
Requirements
- Recent and proven experience as Head of Match or Cook specialized in first courses
- Mandatory experience as a cook in the last 3 years
- Excellent knowledge of culinary techniques and gastronomic trends
- Aptitude for creativity and innovation
- Knowledge of food safety regulations
- Ability to work in a team and in a dynamic environment
- Availability to work on weekends
Accommodation is NOT provided
Candidacy
If you are a motivated professional and want to contribute to the success of a dynamic and structured reality, send us your curriculum vitae.
- EUR 2000-24000 per month
- Department: F&B kitchen
Break first Chef
About the job
The Breakfast Chef will work closely with our top-notch kitchen team, helping in the preparation and creation of dishes that reflect our culinary philosophy in breakfast service. The figure will be fundamental to support our commitment to providing high quality dishes and an unforgettable gastronomic experience to our guests.
- The salary will be commensurate with the employee’s experience and in line with the role
- Accommodation in a double room
- Company canteen, uniforms with washing and ironing service, bonuses on general company objectives
- Department: F&B kitchen
About you
Collaborate in the management of the kitchen line, ensuring times and
excellent service standards.
• Check the quality of the ingredients and make sure the dishes meet the requirements
Resort guidelines.
• Assisting the kitchen team in the organization and cleaning of the
workstations.
• Actively participate in the maintenance of hygiene standards and
food safety.
• Contribute to the creation of new recipes and seasonal menus.
- Language required: Italian. English is a plus
Lead, Chef Development & Operations
Journey with us! Combine your career goals and sense of adventure by joining our exciting team of employees. Our Group is pleased to offer competitive compensation and benefits package, and excellent career development opportunities, each offering unique ways to explore the world.
Our Group’s Celebrity F&B team has an exciting career opportunity for a full-time Lead, Chef Development & Operations reporting to our Director, Culinary Development.
Position Summary
This position is responsible for providing functional leadership and support in the Celebrity onboard culinary operation to ensure the highest level of guest satisfaction in all areas. This includes supporting the development of all company standards and ensuring they are being adhered to in daily operations as well as concept development, culinary strategy and input of all culinary design, innovation and food cost control.
Essential Duties & Responsibilities
- Collaborate on all culinary creation, culinary concept development, recipe costing, and ideation.
- Support implementation efforts for new concepts across the fleet while partnering with Product Development and Culinary Leadership.
- Reinforce efforts for upcoming waste management program, all aspects including but not limited to data upkeep, tracking and waste reduction solutions and guidelines.
- Collaborate on upcoming projects such as Project Frontier, Nirvana, XC1 EU, XC2, Revites, and other future brand endeavors.
- Participates in the identification, design, development, creation, and testing of product prototypes.
- Collaborate with culinary team to create recipes that can scale up for both limited introductions and fleet product launches for celebrity brand operations support.
- Develop rapid prototypes to explore with consumers in real time environments.
- Help support the development of raw materials with procurement and finished goods.
- Lead scale-up trials of products and partner with ship leadership to train on any new processes.
- Work closely with Culinary Leadership on new products and technical characteristics and troubleshoot ingredient performance through gold standard evaluations.
- Involvement in numerous projects simultaneously.
- Creatively solve technical problems in a rapid, efficient manner.
- Assist in pipeline prioritization and technical assessment of future innovation projects and ideas.
- Collaborate with Product Development, Food & Beverage, and Operations in the innovative product development process of all types of products and cuisines.
- Develop menu items to eliminate slow moving inventory and other continuous improvement projects.
- Ensure to project manage all projects to accurately report product development activities and timelines to key team members.
- Plays a key role with Gold Standard evaluations and look for non-conformities and alert procurement.
- Perform other duties as required or assigned which are reasonably within the scope of this role.
- Write detailed recipes and SOPs, documents, and perform costing analysis with all new recipes.
- Assists and develops recommendations and leads to change efforts for new items and continuous improvement of current menu/items.
- Conducts the day-to-day activities in the Test Kitchen along with coordinating any food tastings and product reviews.
- Responsible for all culinary photography, media and video
- Responsible for USPH scores and upholding food safety standards
- All onboard culinary training and SOP creation.
- Supervises and offers guidance on all culinary components for groups and charters.
- Creation an oversight of special menus implementation within the fleet
- New culinary initiative and concept development
- Oversees crew food program.
- Attends designated food and equipment shows as approved by VP of Food and Beverage.
- Conducts culinary taskforce assignments as needed.
- Leads and manages the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by VP, FB ops.
- Is responsible for any fleet galley design-related equipment.
Performs other duties as required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor or management.
Qualifications and Education - 5-7 years of culinary management experience, preferably in a high volume, 4- or 5-star resort, cruise line, hotel or restaurant.
- 2 years’ multi-unit experience culinary management experience is preferred.
- Bachelor’s degree in culinary arts or related education and/or certification is preferable but not necessary. To successfully adhere to the responsibilities stated, this individual must be prepared to travel as needed, appx 15-25% of the time.
Knowledge and Skills - Must be highly motivated, accomplishing tasks quickly and accurately. Ability to write reports which are clear and concise, outlining solutions and recommendation of actions.
- Must have excellent business acumen, and excellent organization skills.
- Must possess excellent interpersonal skills to communicate with all levels of employees. Analytical thinking is a plus.
Financial Responsibilities - Direct responsibility for leading new concepts creation and menu development that achieve targeted profitability as well as the full fleet food cost of over 250M+ annually.
Working Conditions
The physical demands described here are representative of those requirements employees must meet to perform the essential functions of this job with or without reasonable accommodation
Chef of Bar
We are looking for a motivated Barman ready to join our Food & Beverage Team. The ideal candidate has at least 2 years of experience in luxury hospitality and has strong leadership and communication skills, which allow him to interact with a high-profile international clientele. The selected resource will be responsible for serving the Hotel Lounge Bar and the Pool Bar, supporting a brigade of 3 people, working in close collaboration and with the support of the Maltreat, and helping to guarantee impeccable services and high standards in line with the positioning of the structure.
Key responsibilities
· Reception and management of guests
· Preparation and service of drinks, cocktails and coffee products according to the standards of the property
· Collaboration with the Maître for service planning and optimization of activities
· Stock control, orders and correct storage of products
· Ensuring compliance with health and hygiene regulations and quality standards
· Care of order, cleanliness and image of the bar points
What we offer
· Stimulating and dynamic work environment
· Opportunities for professional growth and development
· Role-aligned compensation package
Further details will be provided during the interview.
The processing of personal data will take place in full compliance with current data protection regulations (GDPR). Details on our Privacy Policy at https://www.fontanellestate.com/privacy-policy
- Accommodation for non-residents nearby
- 2 days off per week. Food during the shifts. Dedicated rates for purchases and consumption at the property’s cellar.
- Department: F&B service Bar
About you
· Proven experience in the role
· Excellent communication and collaboration skills
· Strong customer orientation and attention to detail
· Ability to work under pressure and problem solving
· Good knowledge of mixing techniques and the main beverage products
· Organizational skills
· Professionalism, reliability and service orientation
· Availability to work shifts, weekends and holidays
· Knowledge of at least English
· Car
- Languages required: Italian and English.
Chef (Beach side)
Main responsibilities:
- Supporting the Chef in the preparation and cooking of dishes, ensuring quality standards and compliance with company procedures.
- Manage your kitchen workstation independently, coordinating with the other brigades to ensure efficiency and fluidity of the service.
- Actively collaborate in the planning of daily activities, contributing to the organization of work and the distribution of tasks within the kitchen team.
- Control and monitor the quality of the preparations and the presentation of the dishes, intervening in the event of discrepancies or non-conformities.
- Support in the management of raw materials and stocks, contributing to cost control and waste reduction.
Requirements:
- Previous experience in the kitchen, preferably in medium-high level restaurants or hotels; experience as Head Chef.
- Knowledge of cooking techniques, preparations and brigade dynamics.
- Good organizational skills and aptitude for teamwork.
- Quality orientation, attention to detail and stress management in situations of intense service.
- Knowledge of HACCP regulations and food safety procedures.
- Passion for cooking and strong motivation to grow professionally.
We offer
- Initial seasonal fixed-term contract.
- Room and board.
- Opportunities for business continuity during the summer and winter seasons within the Cosmopolitan Hotels Group facilities.
- Dynamic, stimulating and educational environment, with the possibility of growth in the kitchen team.
Benefit:
- Accommodation
- Company canteen
- EUR 2200-2300 per month
- Department: F&B kitchen
Pastry Chef
About you
- Language required: Italian.
Chef in charge of the kitchen
About the job
We are looking for the summer season 2026 from the end of April to the end of September, responsible kitchen chef, with skills and knowledge of the complete line of first courses, second courses, and pastries. Experience in kitchen management, order management and collaborators. Possibility of board and lodging in a single room. Experiences of several years with the same company are taken into greater consideration.
- Department: F&B kitchen
Lead, Chef Development & Operations
About you
- Language required: English.
Breakfast Chef
The Breakfast Chef will work closely with our top-notch kitchen team, helping in the preparation and creation of dishes that reflect our culinary philosophy in breakfast service. The figure will be fundamental to support our commitment to providing high quality dishes and an unforgettable gastronomic experience to our guests.
- The salary will be commensurate with the employee’s experience and in line with the role
- Accommodation in a double room
- Company canteen, uniforms with washing and ironing service, bonuses on general company objectives
- Department: F&B kitchen
About you
Collaborate in the management of the kitchen line, ensuring times and
excellent service standards.
• Check the quality of the ingredients and make sure the dishes meet the requirements
Resort guidelines.
• Assisting the kitchen team in the organization and cleaning of the
workstations.
• Actively participate in the maintenance of hygiene standards and
food safety.
• Contribute to the creation of new recipes and seasonal menus.
- Language required: Italian. English is a plus
2nd Chef
- Department: F&B kitchen
About you
- Language required: Italian.
Pastry Chef
Advantages:
- He works in a young and successful team.
- You have the opportunity to participate in the development of the company and actively contribute to the improvement of our standards.
- He has the opportunity to carry out qualified, varied and challenging tasks.
- Excellent opportunities for professional growth in a dynamic, welcoming and constantly developing group.
- Excellent remuneration and various company benefits.
- Free room and board available.
- Regular hours with 5 working days per week.
Its activities:
- Responsibility for the offer of the dessert batch.
- Preparation of the dessert buffet.
- Preparation of desserts, desserts, ice creams and cakes.
- I work in close collaboration with our Chef de Cuisine.
His talents:
- He obtained a diploma as a cook/pastry chef.
- He is creative and has passion for his work.
- Ability and desire to develop our culinary offer with innovative ideas.
- Ability to organize the raw materials available.
- Predisposition for teamwork.
- Desire to amaze our guests with his creations.
We look forward to your candidacy!
#adlercareers
- Department: Pastry
About you
See description
- Language required: Italian.
Personal Assistant to the Chef Consultant
Main responsibilities:
• Proactively manage Fulvio Pierangelini’s agenda and coordinate appointments;
• F&B Coordinator activities;
• Schedule appointments, determining the reason and expected duration, making sure you have all relevant information available;
• Carry out periodic checks to review current priorities and ensure the optimization of appointments.
• Constantly manage Fulvio Pierangelini’s e-mail, sharing them with those in charge and making sure that they are monitored until completion;
• Send urgent payment requests when necessary;
• Support in the drafting of menus and wine lists;
• Writing and classifying recipes;
• Assisting Fulvio Pierangelini in coordinating culinary events at his offices.
We offer:
• Permanent contract according to the C.C.N.L. Tourism Sector;
• Development and training activities with career opportunities;
• Possibility to stay at the company’s hotels at a reduced rate (€35 per night) upon reaching 6 working months. You will also be entitled to a 50% discount at the Company’s bars and restaurants and a 20% discount on wellness treatments at our Spas and on “Irene Forte” products.
• Events to celebrate staff.
Skills required:
• Collaboration: Demonstrates a spirit of collaboration with colleagues and hotel departments.
• Personal Effectiveness and Communication: Adapts one’s style and interpersonal skills to achieve high-quality results.
• Personal Development: Seeks opportunities to learn and develop one’s skills.
• Results-oriented: Understands the impact of his/her performance on the successes of the department, the hotel and the company.
• Technical Skills and Knowledge: Demonstrates and understands the technical characteristics and skills of his/her role.
We require:
• Previous experience in a personal assistant role, preferably gained in the hotel industry.
• Exceptional organizational skills, with the ability to prioritize in an often conflicting workload.
• Excellent administrative skills, with the ability to introduce and manage procedures in a dynamic and constantly changing environment.
• Excellent time management and self-organization skills, with the ability to work effectively on schedule.
• In-depth knowledge of Office Excel, Word and Power Point.
• Excellent knowledge of English, written and spoken.
To apply, send your CV with all the details including the authorization for the processing of data provided for by Italian law (Legislative Decree 196/03).
- Department: F&B kitchen
About you
- Language required: Italian.
Chef of the first courses
For the current season, we are looking for a Chef de Partie specialized in first courses to be included in our kitchen brigade.
If you have a passion for Italian cuisine and attention to quality, this is an excellent opportunity to work in a dynamic and international context.
🔪 Key responsibilities
- Preparation of first courses (fresh pasta, dried pasta and risottos)
- Management of one’s own batch and mise en place
- Quality control and presentation of dishes
- Collaboration with the brigade during the service
👨 🍳 Requirements
- Previous experience in the role
- Good knowledge of Italian cuisine
- Ability to work in a team and under pressure
- Precision, organization and passion for their work
🌿 We offer
- Seasonal contract with the possibility of continuity
- Accommodation (if needed)
- International working environment on Lake Garda
- Opportunities for professional growth
📩 Apply now or contact us for more information
- Accommodation within the Resort
- Department: F&B kitchen
Head Chef
- Department: F&B kitchen
About you
- Language required: Italian.
Half Pastry Chef
- Department: F&B kitchen
About you
- Language required: Italian.
