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WE ARE HIRING – PROFESSIONAL SERVICE STAFFBarrio Gourmet in Torrevieja is now looking for professional service staff for immediate start.We are hiring for: • Daytime & evening shifts, • Full-time & part-time positions, • Seasonal & long-term employment We are looking for someone who: • Has experience in restaurant and/or hotel service, • Is positive, energetic, and service-minded, • Has good customer service skills, • Speaks English fluently, • Additional languages are a big plus Barrio Gourmet is a newly opened restaurant located in Cabo Cervera, La Mata – Torrevieja.We are a large, friendly, and family-oriented team, and we want to offer a great workplace with good energy and opportunities.If you are interested, please contact us by private message or send your CV. 🇪🇸 ESTAMOS CONTRATANDO – PERSONAL DE SALA PROFESIONAL Barrio Gourmet en Torrevieja está buscando personal de sala profesional para incorporación inmediata. Buscamos personal para: • Turnos de día y de noche, • Jornada completa y media jornada, • Trabajo de temporada y a largo plazo Buscamos personas que: • Tengan experiencia en restauración y/o hotelería, • Sean positivas, energéticas y responsables, • Tengan buena atención al cliente, • Hablen inglés, • Otros idiomas son una gran ventaja Barrio Gourmet es un restaurante recién abierto ubicado en Cabo Cervera, La Mata – Torrevieja. Somos un equipo grande, cercano y familiar, y queremos ofrecer un excelente ambiente de trabajo con buenas oportunidades. Si estás interesado/a, envíanos un mensaje privado o tu CV

We're not looking for someone who just can cook. We're looking for someone who can build a kitchen around a 100miles radius and never break that rule. RAÍZ started from a simple observation: the people who actually live on this coast, not the ones passing through, have been underserved by every restaurant built for tourists. They play padel at 7am and want recovery food, not reheated paella. They work a morning from a laptop and want a cortado made with intention. RAÍZ is the answer. A gastro-bar rooted in Murcian soil, the Torrevieja fish auction, old-vine Monastrell from Jumilla, and citrus that still smells like the tree. Everything on the menu can be traced to land or sea within 100 miles. This isn't a trend. It's the oldest idea in cooking. We need a Head Chef who can take that idea and run with it. WHAT YOU'LL OWN The menu, full stop ( external consulting support from the market leaders is available). Development, sourcing, seasonality, cost, and the discipline to say no to anything that breaks the 100miles rule. Direct relationships with local producers: the Torrevieja auction, Murcian growers, Jumilla winemakers. You're at the market, not just approving invoices. Kitchen P&L. Food cost, waste, labor. You run this like a business, not just a pass. Hiring, training, and culture for the kitchen team. A menu that changes with what's actually in season, not a static laminated card. WHAT WE NEED FROM YOU Proven experience as Head Chef, or a strong Sous ready to step up, ideally in a concept-driven, chef-led kitchen. A track record of sourcing locally and building supplier relationships from scratch, not just reading a spec sheet. Comfort with a pretty small, high-intensity boutique type gastro-bar service, not a hotel banquet kitchen. Someone who can explain a dish's provenance in one sentence, to a guest, without notes. Spanish or working Spanish strongly preferred. Your suppliers won't switch to English for you. Legal right to work in Spain. WHAT YOU GET A ground-floor role in a concept with a real point of view, not another rewrite of "Mediterranean fusion." A direct line to ownership. Decisions get made fast, not through six layers of approval. Generous compensation based on experience, knowledge, and intent. HOW TO APPLY: Send a CV and, this matters more than the CV, three sentences on a dish you'd put on this menu and where every ingredient would come from. We're not reading cover letters. We're reading whether you understood the brief.