Known for being the rule breakers in hospitality, TSH is a fun, creative and inspiring environment where everyone can work, stay, learn and play and most importantly – be themselves. As an employer we look, act and think like a hotel, but instead we offer a lot more.
Design and continuously evolve menus in collaboration with the Regional Head Chef and F&B; leadership.
Oversee day-to-day kitchen operations, ensuring quality, consistency, and efficient service delivery.
Control food costs, labor, and inventory while maintaining menu quality and guest satisfaction.
Build and maintain strong relationships with suppliers to ensure fresh, local, and sustainable sourcing.
Work closely with events and F&B; teams to ensure seamless execution of catering and special events.
Minimum 3 years’ experience as Head Chef or Senior Sous Chef with full responsibility for kitchen operations in a busy, high-quality environment.
Proven experience leading teams,



coaching talent, and fostering collaboration and performance.
Strong financial understanding, including budgeting, food cost control, labour management, and P&L; awareness.
A creative mindset with a passion for hospitality and memorable guest experiences.
You speak English and Spanish
Not just another hotel - we’re a game changing innovator, challenging every convention and defining the future
The opportunity to work for a Certified B Corp® company that balances profit with positive impact, collaborating with organizations like Movement on the Ground and the TSH Talent Foundation to create meaningful change
To us, hybrid hospitality goes across the board, from how we service our guests to how we represent ourselves.

📌 Head Chef In Training (España)
🏢 The Social Hub
📍 España