Chef, Sous

Guest Services Inc; Marbella; On-site; EUR 64,000 - 79,000; Full time

Job summary

Guest Services, Inc. is seeking a Sous Chef in Marbella to assist the Chef and act as second in command in the kitchen. The role involves planning menus, directing culinary staff, and ensuring quality and safety across operations.

The Sous Chef will forecast portions, manage costs, and collaborate with the General Manager to meet client objectives and financial goals. Strong English communication is required, along with relevant culinary education and a Food Safety Certification.

Qualifications

• Must hold a High School Diploma or GED.
• Culinary or Associate's degree preferred.
• Food Safety Certification required.
• Strong sanitation habits.
• Excellent customer service and communication skills.
• Ability to interact with clients and coworkers effectively.
• Strong problem-solving abilities.

Responsibilities

• Assist in planning and developing menus and forecasting portion specifications for the unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary staff.
• Control expenses and manage inventory and supplies.
• Determine food and supply needs for the unit and maintain inventory control.
• Maintain safe facility environment and uphold food handling standards.
• Plan and supervise culinary work to ensure proper production and timely service.
• Ensure food quality standards are met and sufficient quantities are available.
• Report safety issues to management promptly.

Skills

Menu planning

Cost analysis

Budget adherence

Staff supervision

Customer service

Communication

Problem solving

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Food Safety Certification

Job description

Compensation Amount: 80,000.00 USD Annual

Job Summary: The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen.

The Sous Chef prepares foods for service according to assignment by the Chef and General Manager.

The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs.

ESSENTIAL FUNCTIONS

• Assist in planning and developing menus, and forecasting portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
• Control expenses.
• Determine food and supply needs for unit.
• Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification.
• Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

Commercial Kitchen Machinery, Appliances, Tools, and Utensils.

COMPANY OVERVIEW

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.