Executive Sous Chef

AccorHotel; Cádiz; Presencial; EUR 30.000 - 50.000; Jornada completa

Descripción de la vacante

A leading hospitality provider in Spain seeks an Executive Sous Chef to enhance the culinary experience. You will partner with the Executive Chef, oversee kitchen operations, and innovate menu offerings, ensuring high standards of quality and guest satisfaction. The role demands strong leadership skills, a degree in a related field, and 6 years of experience in the culinary industry. Competitive salary and benefits offered, with opportunities for professional growth.

Servicios

Competitive Salary and Benefits

Discounted hotel rooms and food

Learning programs for growth and development

Formación

• 6 years of experience in culinary field and 2-3 years in a leadership position.
• Strong leadership and relationship-building skills.
• Detail-oriented and results-driven.

Responsabilidades

• Lead daily kitchen operations ensuring high standards.
• Coordinate inventory and supplier management.
• Foster team development and career growth.

Conocimientos

Culinary leadership

Team development

English proficiency

Interpersonal skills

Organizational skills

Problem-solving

Educación

Degree in Culinary Arts, Business Administration or Hospitality Management

Herramientas

Microsoft Office Suite

Descripción del empleo

As Executive Sous Chef you will play a pivotal role in leading and elevating the culinary experience at Fairmont La Hacienda. You'll work closely with the Executive Chef to create exceptional dining experiences, maintain the highest culinary standards, and inspire a culture of innovation and teamwork within this dynamic role you'll oversee the daily operations of the kitchen, nurture the growth of your team, and ensure every dish reflects our commitment to excellence. Serving as a key leader you will contribute to the seamless operation of the culinary department and the overall guest satisfaction.

Key Responsibilities

Strategic Culinary Leadership & Team Development

• Partner with the Executive Chef to implement culinary strategies that align with the hotel’s luxury standards and overall business objectives.
• Support the development and execution of innovative menu concepts and culinary programs that enhance the guest experience while embracing creativity and industry trends.
• Foster a culture of learning and growth by mentoring team members, promoting career development and ensuring a positive collaborative work environment.

Operational Excellence

• Oversee daily kitchen operations ensuring efficiency, compliance with hygiene standards and the seamless execution of culinary services.
• Lead inventory management, procurement and supplier coordination to maintain optimal stock levels and cost control without compromising quality.
• Ensure that all food preparation meets the highest standards of quality, presentation and taste reflecting the hotel's commitment to excellence.
• Provide regular reporting and analysis on kitchen performance, cost management and operational improvements to inform strategic decisions.

Guest Satisfaction & Culinary Innovation

• Act as a culinary ambassador engaging with guests to gather feedback and tailor offerings to exceed their expectations.
• Work closely with the Food & Beverage team to align kitchen operations with restaurant and event requirements ensuring a seamless dining experience.
• Drive innovation by experimenting with new techniques, flavors and trends to create dynamic menus that surprise and delight guests.

Team Management & Collaboration

• Serve as a key leader and point of contact for the kitchen team fostering clear communication, teamwork and a supportive atmosphere.
• Conduct daily briefings with Sous Chefs and other team members to ensure alignment on priorities and operational plans.
• Promote team recognition and organize activities to celebrate achievements, strengthening camaraderie and team morale.

Policy Compliance & Safety

• Ensure adherence to kitchen policies and procedures maintaining compliance with local food safety and sanitation regulations.
• Regularly review and recommend updates to culinary processes incorporating industry best practices and innovative solutions.
• Monitor and enforce workplace safety standards to create a secure environment for all team members.

Qualifications

• University degree in Culinary Arts, Business Administration, Hospitality Management or a related field.
• 6 years of progressive experience in the culinary field with at least 2-3 years of experience in a leadership or management position in a high-level kitchen.
• Strong command of English (written and spoken) with excellent communication and interpersonal skills.
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and excellent organizational and administrative capabilities.
• Strong leadership and relationship‑building skills able to inspire trust and collaboration across departments.
• Detail-oriented, results‑driven and professional with a proactive approach to solving challenges.
• Adaptable and culturally aware, dedicated to fostering an inclusive and engaging environment for all colleagues.

Candidate must be a citizen of the European Union or possess a valid work permit for Spain.

Additional Information

What is in it for you:

• Competitive Salary and Benefits.
• Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!

Remote Work: No

Employment Type: Full-time