How to Hire a Chef for the 2026 Season
A quality chef is the hardest position to fill. This guide covers how to identify a strong candidate, what salaries to offer by level, and how to avoid an empty kitchen.
Salaries by chef level
Current salary ranges (net, monthly):
• Commis / kitchen helper: €900–1,200
• Chef de partie: €1,400–1,800
• Sous chef: €1,800–2,300
• Head chef: €2,200–3,500
Premium locations (Hvar, Dubrovnik, Rovinj) pay 15–25% more. Accommodation and meals are usually assumed.
How to assess a candidate without a trial shift
Questions that filter serious candidates:
- Describe a typical service prep for 80 guests
- How many covers can you plate alone in 1 hour of heavy service
- What were your best seasons so far — where, with whom
- How do you react when a key ingredient runs out mid-service
- How do you organize mise en place before opening
Trial shift — yes or no?
For head chef and sous chef: mandatory. Pay a trial day (€150–250) so they cook a real service. You will learn more in 4 hours than in 2 interviews. For junior roles: optional, but half a day still helps.
Frequently asked questions
Hire a chef with the same cuisine or a flexible one?
For fine dining — match cuisine style. For a Mediterranean-menu restaurant — a flexible chef with strong technique is often better because they learn venue specifics quickly.
How many hours per week does a chef work in the season?
Legal max 40 + overtime. Realistically in the season: 50–60 hours. Salary tends to include the expectation of overtime; one day off per week (Mon/Tue) is the standard.
Does a chef need a certificate?
Formal certification is not required, but HACCP knowledge is. The employer is responsible for HACCP compliance, so it is wise to hire a chef who understands it.