Lead Sous Chef – Menu Planning and Kitchen Leadership

Guest Services Inc; Marbella; Sur place; EUR 64 000 - 79 000; Plein temps

Résumé du poste

Guest Services, Inc. is seeking a Sous Chef in Marbella to assist the Chef and act as second in command in the kitchen. The role involves planning menus, directing culinary staff, and ensuring quality and safety across operations.

The Sous Chef will forecast portions, manage costs, and collaborate with the General Manager to meet client objectives and financial goals. Strong English communication is required, along with relevant culinary education and a Food Safety Certification.

Qualifications

• Must hold a High School Diploma or GED.
• Culinary or Associate's degree preferred.
• Food Safety Certification required.
• Strong sanitation habits.
• Excellent customer service and communication skills.
• Ability to interact with clients and coworkers effectively.
• Strong problem-solving abilities.

Responsabilités

• Assist in planning and developing menus and forecasting portion specifications for the unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary staff.
• Control expenses and manage inventory and supplies.
• Determine food and supply needs for the unit and maintain inventory control.
• Maintain safe facility environment and uphold food handling standards.
• Plan and supervise culinary work to ensure proper production and timely service.
• Ensure food quality standards are met and sufficient quantities are available.
• Report safety issues to management promptly.

Connaissances

Menu planning

Cost analysis

Budget adherence

Staff supervision

Customer service

Communication

Problem solving

Formation

High School Diploma/G.E.D.

Culinary or Associate's degree

Food Safety Certification

Description du poste

Guest Services, Inc. is seeking a Sous Chef in Marbella to assist the Chef and act as second in command in the kitchen. The role involves planning menus, directing culinary staff, and ensuring quality and safety across operations.

The Sous Chef will forecast portions, manage costs, and collaborate with the General Manager to meet client objectives and financial goals. Strong English communication is required, along with relevant culinary education and a Food Safety Certification.