Job Description: Senior Sous Chef / Sous Chef

Location: Mediterranean 
Reports To: Head Chef / Executive Chef
Hours: 40 hours per week (Overtime as required by business operational needs)
Benefits: Full work permit support and assistance provided

 

 

Position Overview

We are seeking a talented and high-performing Sous Chef or Senior Sous Chef to relocate to the beautiful Mediterranean. This role is ideal for a culinary leader who thrives in dynamic environments. You will be responsible for leading a dedicated brigade of 4 kitchen staff within a premium restaurant, while simultaneously overseeing large-scale outside catering events (including weddings and corporate functions) for up to 300 guests.

Your will enforce the militance of  high culinary standards, ensuring kitchen profitability, managing food safety compliance, and fostering a collaborative team culture.

 

 

Key Responsibilities

 

👨‍🍳 Kitchen Leadership & Management

  • Manage, mentor, and motivate a culinary brigade of 4 kitchen staff, fostering a positive and efficient working environment.
  • Supervise daily kitchen operations, ensuring prep lists, station assignments, and service timelines are executed smoothly.
  • Full accountability for kitchen performance.
  • Train junior team members on culinary techniques, portion control, and presentation standards.

 

🍽️ Food Production & Catering Execution

  • Oversee and deliver flawless daily restaurant service.
  • Plan, prep, and execute premium outside catering events and weddings for up to 300 guests.
  • Maintain consistent food quality, taste, and presentation across both intimate restaurant dining and high-volume banqueting.
  • Assist in menu development, incorporating seasonal trends and managing cost-efficiencies.

 

📈 Operations, Inventory & Compliance

  • Monitor food inventory, placing orders with suppliers while minimizing waste to achieve targeted food cost margins.
  • Ensure strict adherence to local and international food safety, hygiene, and health regulations (HACCP).
  • Maintain deep cleanliness standards across all kitchen equipment and workstations.

 

 

Requirements & Qualifications

  • Experience: Minimum of 3–5 years of experience in a fast-paced, high-volume kitchen environment as a Sous Chef or Senior Sous as you will be leading the team.
  • Banqueting Expertise: Proven track record managing high-volume outside catering events (weddings, banquets, or functions for 200+ guests).
  • Leadership Skills: Demonstrated ability to lead, delegate, and manage a small culinary brigade effectively under high-pressure scenarios.
  • Adaptability: Exceptional organizational skills to transition smoothly between restaurant à la carte service and massive event prep.
  • Language: Strong communication skills in English are essential.
  • Relocation: Open to relocating to the Mediterranean, with a flexible mindset toward working hours during peak wedding and tourist seasons.