Sous Chef

Utopia Living; Barcelona; Remote; EUR 42,000 - 65,000; Full time

Benefits offered by this job

Remote work

Career growth opportunity

Continuous training

National scope projects

Flexible hours

Job summary

Our client, a leading hospitality brand, seeks a Sous Chef Executivo Remoto to join the culinary team. You will help develop menu concepts, standardize recipes, and provide remote culinary support to nationwide clients. Strong organization, communication, and passion for gastronomy are essential.

Role requires professional cooking background, 5+ years in kitchen leadership, and ability to work remotely with cross-location teams. Competitive salary and remote flexibility offered.

Qualifications

• High school diploma or GED with 4 years in culinary/F&B, or
• 2-year culinary degree with 2 years in culinary/F&B, related field acceptable
• Strong knowledge of sanitation and food safety standards

Responsibilities

• Oversee kitchen shift operations and ensure compliance with policies
• Estimate daily production and communicate needs to staff
• Assist Executive Chef with operations and prep
• Lead and train kitchen staff to deliver consistent quality

Skills

Kitchen management

Culinary leadership

Food safety

Communication skills

Education

High school diploma or GED

2-year Culinary Arts/Hotel & Restaurant Management degree

Tools

Recipe management software

Job description

Additional Information

**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Placa de la Rosa dels Vents 1, Final Passeig de Joan de Borbo, Barcelona Barce 8039, Spain
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.


• OR


• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Ensuring Culinary Standards and Responsibilities are Met

• - Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.


• - Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.


• - Assists Executive Chef with all kitchen operations and preparation.


• - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.


• - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.


• - Assists in determining how food should be presented and creates decorative food displays.


• - Maintains purchasing, receiving and food storage standards.


• - Ensures compliance with food handling and sanitation standards.


• - Performs all duties of kitchen managers and employees as necessary.


• - Recognizes superior quality products, presentations and flavor.


• - Ensures compliance with all applicable laws and regulations.


• - Follows proper handling and right temperature of all food products.


• - Operates and maintains all department equipment and reports malfunctions.


• - Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• - Supervises and coordinates activities of cooks and workers engaged in food preparation.


• - Leads shifts while personally preparing food items and executing requests based on required specifications.


• - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.


• - Encourages and builds mutual trust, respect, and cooperation among team members.


• - Serves as a role model to demonstrate appropriate behaviors.


• - Maintains the productivity level of employees.


• - Ensures employees understand expectations and parameters.


• - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.


• - Ensures property policies are administered fairly and consistently.


• - Communicates performance expectations in accordance with job descriptions for each position.


• - Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• - Provides services that are above and beyond for customer satisfaction and retention.


• - Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.


• - Sets a positive example for guest relations.


• - Empowers employees to provide excellent customer service.


• - Interacts with guests to obtain feedback on product quality and service levels.


• - Handles guest problems and complaints.

Maintaining Culinary Goals

• - Achieves and exceeds goals including performance goals, budget goals, team goals, etc.


• - Develops specific goals and plans to prioritize, organize, and accomplish your work.


• - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.


• - Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.


• - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.


• - Participates in the employee performance appraisal process, providing feedback as needed.


• - Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.


• - Analyzes information and evaluating results to choose the best solution and solve problems.


• - Attends and participates in all pertinent meetings.

_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

About the Role

Nosotros cliente, una innovadora empresa de servicios de catering y experiencias culinarias, busca un Sous Chef Ejecutivo Remoto para unirse a su equipo virtual. Serás fundamental en el desarrollo de conceptos de menú, la estandarización de recetas y el soporte culinario para nuestros clientes a nivel nacional. Este puesto requiere un profesional altamente organizado, con excelentes habilidades de comunicación y una profunda pasión por la gastronomía, capaz de liderar y colaborar a distancia.

Key Responsibilities

• Colaborar en el desarrollo de nuevos conceptos de menú y recetas, adaptándolos a las necesidades de catering y eventos.


• Crear guías de preparación detalladas y vídeos instructivos para asegurar la consistencia en la ejecución de platos a nivel remoto.


• Proporcionar soporte culinario y técnico a chefs y equipos de cocina asociados en diferentes ubicaciones.


• Investigar y proponer nuevas tendencias gastronómicas y técnicas culinarias.


• Participar activamente en reuniones de equipo virtuales y sesiones de lluvia de ideas para la mejora continua de nuestros servicios.

Requirements

• Título profesional en Cocina o campo relacionado, o experiencia equivalente demostrable.


• Experiencia mínima de 5 años en roles de cocina, incluyendo experiencia como Sous Chef o Jefe de Partida.


• Excelentes habilidades de comunicación verbal y escrita en español, con capacidad para presentar ideas claramente.


• Dominio de herramientas de colaboración online, software de gestión de recetas y plataformas de videoconferencia.


• Capacidad para trabajar de forma autónoma, gestionar el tiempo eficazmente y cumplir plazos en un entorno de trabajo remoto.

Benefits

• Salario competitivo y la flexibilidad de un puesto 100% remoto.


• Oportunidad de ser parte de un proyecto pionero en el sector de la hostelería digital.


• Formación continua y acceso a recursos para el desarrollo profesional.


• Contribuye al éxito de una empresa innovadora con sede en Huelva, operando a nivel nacional.


• Flexibilidad horaria para gestionar tu carga de trabajo.

Additional Information

**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Avinguda de Francesc Cambo 14, Barcelona Barce 8003, Spain
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management

POSITION SUMMARY

- Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
- Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None

_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.