Executive Sous Chef - Menu Leader & Kitchen Innovator

Barcelona Wine Bar; Barcelona; On-site; EUR 55,000 - 75,000; Full time

Job summary

Barcelona Wine Bar in Barcelona seeks an Executive Sous Chef to lead the kitchen, manage inventory, and contribute to menu development. The role requires experience in high-volume restaurants and a passion for hospitality with a focus on quality and consistency.

You will supervise staff, control costs, ensure sanitation and safety, and aim to deliver an exceptional guest experience in a fast-paced environment.

Qualifications

• 8 years of experience in high-volume restaurant kitchens.
• Experience leading kitchen staff and managing inventory.
• Ability to plan and direct food preparation and culinary activities.
• Strong menu development and cost control skills.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Recruit and manage kitchen staff
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests

Skills

Leadership

Communication

Menu development

Kitchen operations

Cost management

Delegation

Tools

POS software

Job description

Barcelona Wine Bar in Barcelona seeks an Executive Sous Chef to lead the kitchen, manage inventory, and contribute to menu development. The role requires experience in high-volume restaurants and a passion for hospitality with a focus on quality and consistency.

You will supervise staff, control costs, ensure sanitation and safety, and aim to deliver an exceptional guest experience in a fast-paced environment.