Executive Sous Chef

To support theExecutive Chef in leading and coordinating the Culinary Division, ensuring theconsistent delivery of food quality, safety standards, and operationalefficiency across all resort kitchens. As the second-in-command, the ExecutiveSous Chef assists in translating culinary strategy into daily execution,provides leadership presence, and ensures continuity of operations in theabsence of the Executive Chef.

This role plays a keypart in developing and sustaining culinary leadership strength, contributing tothe long-term stability and continuity of the kitchen brigade across seasons.

Key Responsibilities

Operational Leadership & Continuity

• Support the Executive Chef inoverseeing all culinary operations to ensure smooth daily workflow andalignment across kitchens.
• Maintain operational control anddecision-making authority when delegated or when acting in the Executive Chef’sabsence.
• Actively enforce culinary and hygienestandards, addressing non-compliance directly and escalating issues whenrequired.
• Ensure accurate use of allkitchen-related digital systems, including production plans, allergen records,and procurement tools.

Quality, Safety & Compliance

• Ensure full adherence to HACCP andhealth & safety standards across storage, preparation, and service areas.
• Conduct kitchen walk-throughs andspot checks to monitor compliance and discipline.
• Support corrective actions andfollow-up where quality gaps or safety risks are identified.

People Leadership & Development

• Mentor and guide Chef de Cuisines andSous Chefs to strengthen leadership capabilities and operational consistency.
• Support structured pre-seasonrecruitment, onboarding, and training activities to build a cohesive seasonalteam.
• Promote a positive and respectfulkitchen culture that encourages retention and seasonal return of strongperformers.

Financial & Operational Support

• Assist the Executive Chef inmonitoring food cost performance, stock usage, waste control, and purchasingdiscipline.
• Contribute to menu implementationefficiency, production scheduling, and resource planning.

Cross-Functional Coordination

• Maintain strong collaboration withthe Food & Beverage Service leadership team to ensure alignment betweenkitchen production and service delivery.
• Participate in management meetingsand handovers where delegated.
• Coordinate with Outlet SeniorManagers and F&B Supervisors during service to ensure smoothkitchen-to-service communication.
• Collaborate effectively with keysupport functions — including Finance (cost monitoring, stock variances, wastetracking, capex planning), Procurement (responsible sourcing, supplier audits,product specifications), and Maintenance/Engineering (equipment planning,preventive maintenance, issue resolution) — to ensure smooth operationalperformance and compliance across all culinary activities.

Accountability

• Accountable for ensuring continuityand stability of kitchen operations under direction of the Executive Chef.
• Responsible for reinforcing culinarystandards, safety compliance, and leadership behavior across the brigade.
• Acts as delegated leader of theCulinary Division in the absence of the Executive Chef.

Απαραίτητα Προσόντα:

• Proven experience as an Executive Sous Chef or Sous Chef in luxury hotels, resorts, orfine dining establishments.
• Strongleadership and organizational skills with the ability to manage large teams.
• In-depthknowledge of international cuisines, cooking techniques, and culinary trends.
• Provenfinancial acumen with cost control and budget management experience.
• Culinary degreeor equivalent professional training.
• Passion forfood innovation and delivering exceptional guest experiences.

Παροχές:

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training