Deli Kitchen Head Chef - Luxury Beach Club in Greece - Summer 2026

The Deli Kitchen is a relaxed, all-day restaurant and an important part of Peligoni’s food offering. Its menu evolves throughout the day: breakfast and brunch-style dishes in the morning and early afternoon, followed by Mediterranean and Italian-influenced cooking in the evening - including wood-fired pizzas, fresh pasta dishes and vibrant salads. Designed for easy, flavour-led dining, most dishes are also available to take away. Alongside restaurant service, the Deli Kitchen produces a small range of house-made items sold on site, as well as optional arrival-night hampers for guests who wish to have food ready on their first evening. The kitchen also prepares picnic-style food for Odyssey, our vintage yacht, supplying high-quality dishes for coastal day trips.

We’re looking for a creative, organised and hands-on Head Chef to lead the Deli Kitchen this summer. This role is primarily restaurant-focused, with responsibility for delivering a high-quality all-day menu that transitions smoothly from breakfast and brunch into relaxed evening service. You’ll take ownership of the Deli Kitchen’s food offering - from menu development and daily service to managing a small, versatile team and overseeing the production of select house-made items and hampers. Working closely with the Executive Head Chef, you’ll help shape an evolving concept that balances simplicity, consistency, efficiency and guest experience. This is a fast-paced and rewarding role suited to a Head Chef who enjoys variety, understands service flow across different dayparts, and takes pride in producing food that is generous, unfussy and beautifully executed.

Key Responsibilities

• Lead the day-to-day operations of the Deli Kitchen across breakfast, brunch and evening service.
• Develop and refine menus with the Executive Head Chef, ensuring dishes work equally well for dine-in and takeaway.
• Deliver consistently high standards of food quality, flavour and presentation.
• Oversee the preparation of optional arrival-night hampers and picnic food for Odyssey, ensuring quality, consistency and clear labelling.
• Manage a small range of house-made items produced for on-site sale.
• Plan prep and ordering to support restaurant service, takeaway demand and hamper production.
• Manage food costs, stock rotation and waste to maintain strong margins.
• Train, develop and motivate a small kitchen team throughout the season.
• Create rotas that balance service, prep and production requirements.
• Ensure dietary requirements and allergies are fully understood and catered for.
• Uphold the highest standards of food safety, hygiene and cleanliness at all times.
• Work closely with the Restaurant Manager to respond to guest feedback and continually refine the offering.
• Support wider kitchen operations and club events when required.

About You

You will be someone who is:

• An experienced Head Chef with strong all-round kitchen leadership skills.
• Passionate about Mediterranean and Italian-influenced cooking, done simply and well.
• Confident running a kitchen that combines restaurant service with prep-led production.
• Calm, organised and effective in a busy, high-volume environment.
• A natural leader who enjoys developing and motivating a small team.
• Commercially aware, with strong planning and cost-control skills.
• Detail-focused, with high standards for consistency, labelling and presentation.
• Flexible, positive and enthusiastic about seasonal life.

Essential Requirements

• Proven experience as a Head Chef.
• Extensive experience in a professional kitchen environment.
• Strong knowledge of food safety, hygiene and HACCP standards.
• Experience managing and developing a kitchen team.
• Excellent organisational and time-management skills.
• Strong understanding of food cost control and stock management.
• Up-to-date Food Hygiene Certificate.
• Available for the full season (May – October).
• EU passport holder.

Why Join Us

As Head Chef of the Deli Kitchen, you’ll lead an evolving restaurant concept in a stunning Greek island setting. You’ll enjoy real creative input, variety across the day, and the opportunity to shape a food offering that guests return to again and again - all while being part of a supportive, leadership team.