We are looking for a Chef for PREC – Regenerative Process in Progress, an initiative by Terra Sintrópica and a small step on the path towards responsible and regenerative production and consumption.
But what is PREC?
It's a small multifunctional and multicultural space centered around food, where we sell products from food gardens and other local items. Most of the products are organically certified and sourced locally or from the shortest distance possible, as we aim to support short supply chains. PREC also features a café and a canteen open to the public, where Terra Sintrópica's team gathers for lunch and interaction daily. It serves as a space for the local community to come together, to share knowledge and ideas. PREC started modestly, as an experiment, but with the care and dedication of a willing and motivated team, it has grown. Now, it needs the right person to manage and nurture the kitchen of this initiative, which embodies the spirit of agroecological transition and the regenerative movement in Mértola.
What are we looking for in a chef?
We need someone who is interested in preparing meals based on holistic cooking and regenerative nutrition concepts; Capable of planning menus and managing the kitchen; To be responsible for creating new processed products from local and seasonal fresh ingredients, such as ferments, bread, preserves, etc; Someone to carry out strategic and financial planning for the kitchen; To support the promotion and maintenance of PREC and the activities held in the space (café/grocery/restaurant); Also, to provide support for Terra Sintrópica's other projects when needed; Full-time position.
We are looking for someone for whom healthy and fair food is a driving force. Someone with proactivity and resilience, experience, a lot of energy, and who wants to be part of this collective dream.
What skills and abilities are necessary?
• Beyond sustainability, we seek regenerative development. Therefore, the chef should have experience, practice, and/or training, and a passion for sustainable and regenerative food, while also having an entrepreneurial spirit;
• We are a collective and work for the local community and transition with respect to all local stakeholders. The candidate should enjoy working collaboratively as part of a team but also be capable of working independently when required;
• Identification with the project is essential: an understanding of the philosophy of regeneration through use and syntropic agriculture is crucial;
• Local agroecological transition is not easy and faces constant setbacks. The chef should possess problem-solving creativity, adaptability, and tremendous resilience;
• Our work is open, transparent, collaborative, and service-oriented. Therefore, social and cultural competencies, maturity, a sense of service, and strong dedication to collaborative work are important.
• Mértola is a museum village, located within a Natural Park with rich biodiversity and one of the most beautiful hidden gems of the inland frontier. However, it has a semi-arid climate with very high-temperature extremes, a small population, and significant isolation. More than being prepared, the candidate should be motivated to reside in Mértola.
What we offer:
• Opportunity to be part of an exciting process contributing to Agroecological Transition and Regenerative Development from a local standpoint;
•Training and continuous learning opportunities;
•Salary is composed of fixed remuneration and potential future profit sharing;
•Potential for the project to become independent in the future.
Work Location: Mértola.
If you feel that you cannot miss this opportunity and that this is also your dream, send us your CV and a Motivation Letter by August 25th, in which you explain why you are the chef we are looking for, to: info@terrasintropica.com
We are waiting for you!