Junior Sous Chef - Six Senses Quexigal Palace (New Hotel Opening)

Six Senses; 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

As Junior Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities

As Junior Sous Chef, I will support the Chef de Cuisine and assume responsibility for the efficientoperation in the following:

• 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.

Qualifications

To execute the position of Junior Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 3 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degreefrom a recognized hospitality school is preferred.

• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• Fluent in English and Spanish.

• Valid authorization to work in Spain is required. Applicants must hold the appropriate visa and/or work permit where applicable. European visa or valid work permit required.

The above is intended to provide an overview of the role and responsibilities for a Junior Sous Chef at Six Senses Quexigal Palace. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Quexigal Palace is an equal opportunity employer. This policy applies to all terms and conditions of employment.

Who we are

Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.

Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.

You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.

It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.

Let the journey begin.