Luxury Hotel Sous Chef

Luxury Hotel Sous Chef 

Department: Kitchen / Food & Beverage
Reports To: Executive Chef
Supervises: Chef de Partie, Cooks, Kitchen Assistants, Stewarding
Location: Provincia Maria Trinidad Sanchez

1️ Position Purpose

The 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 Responsibilities

A. Kitchen Operations

• Oversee 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 Supervision

• Lead 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 Control

• Oversee 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 & Compliance

• Ensure 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 & Quality

• Suggest 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 Requirements

Education

• Technical Degree or Bachelors in Culinary Arts, Gastronomy, or related fields.

• Certifications in food safety (HACCP, ServSafe, GMP) are highly valued.

Experience

• 37 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 Competencies

• Mastery 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 Competencies

• Strong 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 Conditions

• Rotating 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 Requirements

Applicants must submit:

1. An updated resume.

2. A brief statement explaining why they are the ideal candidate for this position, highlighting experience in luxury or high-end hospitality  environments.