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Open nowPosted 228 days ago

Food Preparation

Workable (global search)108,016 open roles

Where
Kos, Greece
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Your applicationOpen nowFood PreparationWorkable (global search) · Kos, Greece

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The clock on this job

Early applications get read.

7.9% of postings close within 7 days. Measured by our own scanner across the market. Workable (global search) postings stay open a median of 7 days.

Share of postings closed within
  1. 1.6%1 day
  2. 3.6%3 days
  3. 7.9%7 days
  4. 14.9%14 days
  5. 34.0%30 days
This job: posted 228 days ago

Workable (global search) median: 7 days open

The posting

Myth vs Reality — the professional kitchen season edition

MYTH: “Cooking in a holiday hotel is easy.” REALITY: You work in a structured, professional kitchen in Greece. You relocate for the full season and become part of daily food production for international guests.

MYTH: “It’s just preparing simple buffet food.” REALITY: You are responsible for consistent quality, timing, hygiene standards, and efficient kitchen coordination — whether buffet or service-based production.

MYTH: “It’s less serious than restaurant work at home.” REALITY: Resort kitchens operate with high volume and clear systems. Organization, preparation planning and teamwork are essential.

MYTH: “It’s chaotic and unorganized.” REALITY: Professional hotel kitchens rely on routine, coordination and production structure. You work closely with other chefs and assistants to keep operations smooth.

MYTH: “You’ll just repeat the same thing every day.” REALITY: High guest turnover means dynamic production. Timing changes, volume shifts, and daily coordination require flexibility and focus.

MYTH: “It’s only work.” REALITY: It is full-time, real responsibility. But after your shift, you are still in Greece — warm evenings, beach air, international colleagues, and a completely different environment than home.

MYTH: “Seasonal kitchen work doesn’t build career value.” REALITY: High-volume international hospitality strengthens efficiency, speed, organization and teamwork under pressure.

MYTH: “It’s a holiday with some cooking.” REALITY: It’s a professional role in a hotel kitchen based in Greece. You relocate for the full season and operate as part of a structured culinary team.

Important: This position is based in Greece. You live and work on-site for the season. EU passport required.

If you are experienced, reliable and ready for a professional kitchen season in Greece — apply now and join our Kitchen Operations team.

Requirements

MYTH: “Anyone who can cook at home can do this.” REALITY: You should have solid professional kitchen experience. You understand mise en place, timing under pressure, hygiene standards and structured workflow.

Benefits

MYTH: “Relocating for a season is complicated.” REALITY: Accommodation is arranged before arrival. You don’t search for housing, pay deposits or manage contracts on your own. You live close to or directly at the hotel.

MYTH: “Living abroad will cost too much.” REALITY: Meals are included. With housing and food covered, many kitchen professionals manage to save money during the season.

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