Junior Sous Chef, Costa Navarino (2027)

Costa Navarino

Los Pilos

On-site

EUR 30,000 - 38,000

Full time

8 days ago

A complete application in a minute

Tailored resume and cover letter, ready to send.

Get past ATS filters

Benefits offered by this job

Private Medical Plan

Accommodation in the vicinity of Costa

Meals Provided On-site

Uniform & Laundry Service (where/app.

Ongoing Training & DevelopmentOpportu

Task Force Assignments at Marriott H…

Multicultural & International Work Env

Use of Costa Navarino Facilities

Online Wellness Platform Access

Recognition & Wellbeing Initiatives

Employee Discounts & Marriott Benefits

Job summary

Costa Navarino is seeking a Junior Sous Chef to join our culinary team. You will support and guide the kitchen team, ensuring daily operations run smoothly and food quality remains exceptional.

Contribute to menu development and cost control, work with other departments, respond to guest needs, and uphold Brand Standards in a luxury, multicultural environment.

Qualifications

Professional Culinary Diploma.
Minimum 4 years of experience in a high-end hotel or restaurant environment.
Good command of English, with strong verbal and written communication skills.
Strong knowledge of ingredients, recipes and food presentation, including recipe development and costing.
Good computer skills.
Strong knowledge of kitchen equipment, HACCP and ISO 22000 standards, with a focus on food safety and quality.
Good knowledge of allergens, dietary requirements and hot and cold kitchen operations, including food holding and reheating.
Good understanding of P&L, stock control, ordering and budget management.
Ability to analyze BEOs and organize production according to operational needs.

Responsibilities

Oversee daily kitchen activities, ensuring food preparation and raw materials meet required quality standards.
Maintain strong knowledge of menus, recipes, production methods and presentation standards.
Organize and guide the team to support departmental goals and smooth daily operations.
Support team development through daily guidance, training and coaching.
Handle guest requests, dietary requirements and operational challenges professionally.
Monitor compliance with Brand Standards, hotel policies, SOPs and Health & Safety requirements.
Participate in training and keep knowledge up to date on ingredients, culinary trends and procedures.

Skills

English (strong verbal & written)

Culinary knowledge & recipe concepts

Costing & menu engineering

Food safety & quality (HACCP, ISO 2200

Stock control & budgeting

Team coaching/training

Kitchen equipment knowledge

Allergens & dietary compliance

Education

Professional Culinary Diploma

Job description

Be Part of Our Story. Grow with Us.

Costa Navarino is a sustainably driven destination in Messinia, on the southwest coast of the Peloponnese, where people, nature, heritage and community come together to create meaningful experiences. Respect for the region, its people and its natural environment is at the heart of everything we do.

Home to four 5-star resorts, The Romanos, a Luxury Collection Resort, The Westin Resort, Costa Navarino, W Costa Navarino and Mandarin Oriental, Costa Navarino, the destination also brings together four signature golf courses, more than 40 restaurants and bars, over 50 retail shops and services, three spa centres, a collection of luxury villas for private ownership, Navarino Agora and a wide range of sporting, cultural and outdoor experiences.

This diversity creates opportunities across many areas of expertise, where associates can grow professionally, broaden their experience, and contribute to the continued evolution of the destination.

We are looking for a Junior Sous Chef to join our team. In this role, you will have the opportunity to contribute, learn and grow while helping shape the experiences and impact we create across Costa Navarino.

In this position, you will support and guide the kitchen team while ensuring smooth daily operations and consistent food quality. You will contribute to menu development and cost control, work closely with other departments and respond to guest needs in line with Brand Standards.

Responsibilities

Oversee daily kitchen activities, ensuring food preparation and raw materials meet required quality standards.
Maintain strong knowledge of menus, recipes, production methods and presentation standards.
Organize and guide the team to support departmental goals and smooth daily operations.
Support team development through daily guidance, training and coaching.
Handle guest requests, dietary requirements and operational challenges professionally.
Monitor compliance with Brand Standards, hotel policies, SOPs and Health & Safety requirements.
Participate in training and keep knowledge up to date on ingredients, culinary trends and procedures.

Requirements

Professional Culinary Diploma.
Minimum 4 years of experience in a high-end hotel or restaurant environment.
Good command of English, with strong verbal and written communication skills.
Strong knowledge of ingredients, recipes and food presentation, including recipe development and costing.
Good computer skills.
Strong knowledge of kitchen equipment, HACCP and ISO 22000 standards, with a focus on food safety and quality.
Good knowledge of allergens, dietary requirements and hot and cold kitchen operations, including food holding and reheating.
Good understanding of P&L, stock control, ordering and budget management.
Ability to analyze BEOs and organize production according to operational needs.

Benefits

What We Offer: