Luxury Hotel Sous Chef

Department: Kitchen / Food & BeverageReports To: Executive ChefSupervises: Chef de Partie, Cooks, Kitchen Assistants, StewardingLocation: Provincia Maria Trinidad Sanchez1️ Position PurposeThe Sous Chef serves as the second-in-command of the kitchen and acts as the primary support to the Executive Chef. This role ensures the quality, consistency, and presentation of all dishes, oversees daily production, maintains recipe and portion standards, and guarantees full compliance with food safety, hygiene, cost control, inventory management, and operational excellence.The position requires leadership, precision, creativity, and a luxury service mindset, aligned with the elevated expectations of an exclusive high-end hospitality environment.2️ Key ResponsibilitiesA. Kitchen OperationsOversee and coordinate daily production, mise en place, and workflow. Act as the Executive Chefs replacement during absences. Ensure strict compliance with recipes, portions, standards, and service times. Monitor freshness, quality, cooking methods, and presentation of all dishes. Control temperatures, food handling, and adherence to food safety standards. B. Team SupervisionLead and inspire team members across all kitchen stations. Assign tasks and verify correct execution. Train staff in culinary techniques, hygiene protocols, and brand standards. Monitor performance and reinforce positive workplace practices. C. Administration & Cost ControlOversee inventory, food rotation (FIFO), and waste reduction. Control food cost (FC) and maintain standard portioning. Review purchase requisitions and coordinate with storage and suppliers. Participate in menu development, costing, and recipe standardization. D. Hygiene, Safety & ComplianceEnsure full compliance with HACCP, GMP, ServSafe, or equivalent certifications. Supervise cleanliness, order, and proper maintenance of the kitchen. Verify that equipment functions correctly and request maintenance as needed. E. Innovation & QualitySuggest improvements to recipes, plating, and operational efficiency. Support themed menus, banquets, and special culinary events. Ensure an exceptional culinary experience aligned with luxury hospitality standards. 3️ Position RequirementsEducationTechnical Degree or Bachelors in Culinary Arts, Gastronomy, or related fields. Certifications in food safety (HACCP, ServSafe, GMP) are highly valued. Experience37 years of progressive experience in professional kitchens. Proven experience as Sous Chef or Head Chef in high-end hotels, fine dining restaurants, or large-volume catering. Technical CompetenciesMastery of local and international culinary techniques. Knowledge in inventory control, costing, and recipe standardization. Understanding of current culinary trends. Strong command of food safety and hygiene protocols. Behavioral CompetenciesStrong leadership and team management. Ability to work under pressure. Organization, punctuality, and discipline. Detail-oriented and quality-focused. Effective and professional communication. 4️ Key Performance Indicators (KPIs)Food Cost (FC) within established targets. Compliance with operational standards (internal audits). Timely dish execution according to SOP. Waste management and yield control. Guest satisfaction (reviews, feedback, audits). Team retention and performance levels. 5️ Working ConditionsRotating shifts, including weekends and holidays. High-heat, fast-paced, and physically demanding work environment. Participation in special events, banquets, and buffet service as required. Candidate Submission RequirementsApplicants must submit:An updated resume.A brief statement explaining why they are the ideal candidate for this position, highlighting experience in luxury or high-end hospitality environments.