Junior Chef
Join Our Founding Culinary Team! Work tasks: Daily Kitchen Operations • Maintain the operational flow of the daily culinary rhythm, supporting the Head of Culinary in its consistent delivery • Ensure smooth delivery of breakfast, lunch, snacks and dinner • Oversee mise en place and preparation standards • Coordinate the work of the Junior Chef and Breakfast Cook • Maintain a calm and organised service environment Small Team Leadership • The Sous Chef works within a 2-3 person core team. • Allocate tasks clearly and realistically • Maintain a balanced workflow aligned with retreat rhythm • Support and guide the Junior Chef in both technical and operational duties • Create development opportunities for junior team members • Support the Breakfast Cook with early service when needed • Lead by example with calmness, structure and consistency Service Quality and Guest Experience • Ensure consistent food quality and presentation • Execute menus in alignment with the Head of Culinary’s direction • Support accurate handling of allergies and dietary requirements • Be present, professional and confident when interacting with guests • Act as a visible and trusted presence within the guest journey Resource and Labour Balance • Adapt kitchen workflow to guest numbers • Scale preparation levels according to occupancy and seasonality • Contribute to staff scheduling and roster planning for approval by Head of Culinary and General Manager • Maintain operational stability regardless of volume Ingredient Management and Sustainability • Monitor ingredient quality and storage • Support seasonal and locally driven menus • Minimise waste and contribute to circular food practices • Maintain larder culture including fermentation, preservation and pickling Food Safety and Standards • Ensure HACCP compliance • Maintain high hygiene standards • Support the implementation and continuous improvement of SOPs • Assist with inventory management and stock control Acting in the Absence of the Head of Culinary • Lead the kitchen fully • Take responsibility for service delivery • Maintain EHA’s culinary standards and kitchen culture We offer: Compensation and Benefits We offer a motivating remuneration package to attract a highly capable hospitality professional with a track record of excellence. Applicants relocating to Hiiumaa may also be eligible for accommodation support. This role is designed for someone who values focused, meaningful work, clear boundaries, and time to restore between periods of high engagement. This position is part of EHA’s founding culinary team and plays a key role from pre-opening through opening and into long-term operations. It is a rare opportunity to help establish a new standard for retreat-based cuisine in Estonia, where responsibility is real, impact is visible, and professional growth is genuinely supported. If you are motivated by meaningful hospitality rather than high-volume service, and want to co-create something from the ground up, we welcome your application. Other requirements: Collaboration Work closely with: • Head of Culinary • Head of Hosting and Guest Experience team • Wellness practitioners for service timing alignment Performance Indicators • Smooth service delivery • Consistent food quality • Food cost control • Minimal waste • Positive guest feedback • Team engagement and stability • Calm and respectful kitchen culture Profile We are looking for someone who: • Understands the dynamics of a small, high-quality retreat kitchen • Does not require a large brigade to perform at their best • Can maintain quality without unnecessary complexity • Values guest-centred rhythm and wellbeing • Is calm, structured and dependable • Wants to play a long-term role in building a new hospitality model Option to work from home: No
Cook (4 years)