Junior Sous Chef: Elevate Wellness & Local Sourcing

IHG; Cebreros; On-site; EUR 26,000 - 38,000; Full time

Job summary

Six Senses Quexigal Palace in Spain is seeking a Junior Sous Chef to support the Chef de Cuisine. You will help deliver a rejuvenated culinary experience aligned with Six Senses sustainability and wellness principles, ensuring local ingredients and responsible sourcing.

The role emphasizes maintaining brand standards, inventory, and efficient kitchen operations while engaging with guests in a warm, professional manner.

Qualifications

• High school diploma or equivalent and at least 3 years kitchen experience in a full-service outlet or similar setting.
• Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of broiler equipment and understanding of meat and fish cookery; proficient knife skills; farm-to-table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government.
• Fluent in English and Spanish.
• Valid authorization to work in Spain; European visa or valid work permit may be required.

Responsibilities

• Continually focus on the rejuvenation of the culinary experience, embracing innovation, creativity and industry best practices.
• Regularly assess menus, signature dishes and wine lists to ensure they remain relevant and aligned with Eat With Six Senses principles, seasonal availability and the resort’s wellness and sustainability philosophy.
• Establish purchasing practices that meet Six Senses nutrition and sustainability standards, prioritizing responsible sourcing and local ingredients.
• Instil a cost-conscious philosophy through ongoing training and education, promoting efficient resource management without compromising quality.
• Ensure the department operates in compliance with all legal, statutory, financial and contractual requirements, maintaining appropriate documentation, reporting systems, safety protocols, host management practices and budgetary controls.
• Strictly adhere to LQA standards, guest feedback and brand service expectations, implementing improvements to continuously enhance the guest experience.
• Stay up to date with culinary trends, innovations and best practices to continuously elevate the quality and creativity of the culinary offering.
• Create authentic, innovative and memorable culinary experiences, including Destination Dining, that celebrate local ingredients and responsible sourcing.
• Oversee inventory, stocktakes and storage procedures, ensuring product availability and compliance with food safety, hygiene and quality standards.
• Guide kitchen hosts on portion control, plating and presentation, ensuring consistency and excellence across all dishes.
• Monitor the final product before service to ensure every dish meets established quality and presentation standards.
• Proactively recommend improvements to Resort Management to enhance culinary processes, operational efficiency and the overall dining experience.
• Engage with guests and hosts in a warm, professional and positive manner, actively seeking feedback and ensuring effective service recovery when required.
• Maintain high standards of personal presentation, grooming, hygiene, food safety and emergency procedures, ensuring compliance with brand standards and applicable regulations.
• Foster effective communication and collaboration across resort departments to ensure seamless operations.
• Perform any additional duties and responsibilities as assigned by the Chef de Cuisine.

Skills

English language skills

Spanish language skills

Knife skills

Farm-to-table concept

Education

High school diploma or equivalent

Hospitality diploma/degree (preferred)

Tools

Broiler equipment knowledge

Health/food handler certification

Food service permit

Alcohol awareness certification

Job description

Six Senses Quexigal Palace in Spain is seeking a Junior Sous Chef to support the Chef de Cuisine. You will help deliver a rejuvenated culinary experience aligned with Six Senses sustainability and wellness principles, ensuring local ingredients and responsible sourcing.

The role emphasizes maintaining brand standards, inventory, and efficient kitchen operations while engaging with guests in a warm, professional manner.