Sous Chef

Jobtraffic; Valencia; Presencial; EUR 70.000 - 110.000; Jornada completa

Descripción de la vacante

Jobtraffic in Valencia seeks a senior maritime kitchen lead to oversee daily food preparation, menu planning, and station execution aboard our international 5-star operation.

You will mentor a team of chefs, ensure strict sanitation, compliance with STCW95 and MLC, and deliver guest-centric service while managing inventory and minimizing waste.

Formación

• Experience in international 5-star establishments, including at least 1 year as a Sous Chef.
• Michelin-starred or Relais & Châteaux pedigree preferred, with at least 2 years as Sous Chef.
• STCW95 certification is required.
• Deep knowledge of International and European cuisines, knife skills, and proficiency across all galley stations.
• Fluent English (verbal and written) for guest engagement and safety coordination.
• Physically fit for sea service and display high moral integrity.

Responsabilidades

• Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
• Ensure strict adherence to recipes, portion controls, and immaculate presentation.
• Manage, schedule, and train a talented team of Chef de Parties and Cooks.
• Foster a positive, collaborative, and high-performance kitchen environment.
• Coordinate special dietary requirements and allergies; actively visit the dining room to monitor guest satisfaction and handle feedback with hospitality.
• Maintain flawless sanitation standards and readiness for Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).
• Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.

Conocimientos

Fluent English

Leadership

Food quality & safety

Descripción del empleo

Key Responsibilities

Culinary Excellence & Operations

Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.

Leadership & Mentorship

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.

Guest-Centric Service

Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.

Public Health & Compliance

Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).

Financial & Resource Management

Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.

Qualifications

• Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.
• Maritime Certifications - Valid STCW95 certification is required.
• Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.
• Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination.
• Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.