Sous Chef: Lead Kitchen, Quality & Hospitality

Barcelona Wine Bar; Barcelona; Presencial; EUR 28.000 - 36.000; Jornada completa

Descripción de la vacante

Barcelona Wine Bar is seeking a Sous Chef to lead food preparation under the Executive Chef in a busy, high-volume kitchen. You will supervise staff, ensure consistent quality and presentation, and respond quickly to kitchen challenges.

With 1–3 years of kitchen experience and a culinary degree preferred, you will collaborate on diverse menu items, uphold hygiene standards, and maintain a calm, efficient service during peak hours. This role requires passion for hospitality and strong leadership.

Formación

• Passion for food, wine and guest experience is essential.
• Strong links with growers and suppliers to maintain high standards.
• Excellent time management in a high-volume kitchen.
• Active listening and continuous learning for team development.
• Ability to teach cooking techniques and kitchen strategies.
• Proficiency in basic menu building and costing systems.

Responsabilidades

• Commit to passionate, humble hospitality and high-quality guest experience.
• Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision.
• Monitor hygiene and food safety standards at all stages of preparation, from ingredients to finished dish.
• Handle volume and stress with poise and finesse.
• Organize and manage the expo process in the kitchen.
• Uphold the standard of high-quality food above all else.
• Understand that simple, rustic, authentic food requires talent as much as dainty presentation.

Conocimientos

Food & guest passion

Ingredient sourcing

Time management

Active listening

Teaching techniques

Menu building

Educación

Culinary degree

Descripción del empleo

Barcelona Wine Bar is seeking a Sous Chef to lead food preparation under the Executive Chef in a busy, high-volume kitchen. You will supervise staff, ensure consistent quality and presentation, and respond quickly to kitchen challenges.

With 1–3 years of kitchen experience and a culinary degree preferred, you will collaborate on diverse menu items, uphold hygiene standards, and maintain a calm, efficient service during peak hours. This role requires passion for hospitality and strong leadership.