Profile

Position: Resident Chef (Female)
Location: Andros Island, Greece
Employment: Full-time, May–October (Part-time/Consultancy during off-season)
Compensation: €3,000/month (plus accommodation provided)

Company Overview:

We are a family-style, creatively-driven hospitality venue nestled on the serene Andros Island, Greece. Our establishment, Mèlisses, is internationally known for its artistic flair, intimate setting, and curated experiences — from thoughtfully prepared breakfasts to scenic outdoor suppers and curated retreats. With a small team at its core and a commitment to seasonality, beauty, and soul, Mèlisses has been featured in Vogue, Harper’s Bazaar, Conde Nast Traveller, Elle, and more.

Our Ethos:

Founded by Italian-born creative director Allegra Pomilio, Mèlisses embraces the Mediterranean way of life: slow living, deep seasonal awareness, and the gathering of like-minded souls. We host up to 14 guests at a time in a refined, yet warm setting that celebrates nature, food, and the art of hospitality.

Role Overview:

We are looking for a female chef to lead our culinary offering for the 2026 season and beyond. This role is ideal for a talented, imaginative cook who thrives in a small, hands-on environment and values seasonality, sustainability, and beauty on the plate. While the focus will be on preparing elegant, fresh breakfasts and hosting our weekly outdoor suppers, there is ample room for creativity, collaboration, and long-term involvement in Mèlisses’ evolving culinary vision.

Key Responsibilities:

Prepare and beautifully present daily breakfast for a maximum of 14 guests.

Host and cook weekly outdoor suppers using ingredients from our garden and local producers.

Lead all kitchen operations, including cleanliness, ordering, and inventory management.

Work closely with Allegra and retreat leaders to create and adapt menus for seasonal retreats and private events.

Source fresh, local, and sustainable ingredients — often from our own vegetable patch.

Style and plate dishes with an editorial eye, as many meals are photographed and shared with our audience.

Collaborate on potential pop-up dinners, off-season retreats, and creative food content (e.g., newsletters and recipe development).

Support wedding and event catering when needed (optional, with additional pay and support staff).

Maintain clear communication with a small support team, including a kitchen porter and cleaning lady.

Our Ideal Candidate:

Has solid chef skills (baking, pastry, desserts, and savory) — culinary school or fine dining background is a plus but not required.

Demonstrates a creative, out-of-the-box approach to Mediterranean and international cuisine.

Has strong knowledge of (or interest in) food styling and plating for visual presentation.

Is familiar with dietary needs including vegetarian, vegan, and gluten-free cooking.

Is warm, engaging, and enjoys interacting with guests in an intimate setting.

Thrives in a collaborative, small-team environment where adaptability and care matter deeply.

Is open to a long-term, evolving role that includes winter project work, travel opportunities (e.g., pop-ups or our upcoming Italy branch), and deep creative input.

Contract & Benefits:

May–October 2026 full-time contract

€3,000/month with accommodation provided

Pre-season prep phase (March–April 2026): part-time/flexible hours with reduced pay to co-develop menus and systems

Winter extension: recipe development, pop-ups, and creative collaborations

Opportunities for long-term growth, including work at our new Italy-based venue and special events

To Apply:

Please send your CV, portfolio (if available), and a brief note about your food philosophy to [insert email here]. Shortlisted candidates may be invited to a trial period or test cook session.