Senior Sous Chef: Lead Multi-Station Kitchen & Growth

Vida-Plena-Hospitality; Lisboa; On-site; EUR 26,000 - 36,000; Full time

Benefits offered by this job

Competitive pay

Performance bonus

Group discounts

Mental health partner

Wellbeing activities

Team-building events

Career progression

Job summary

Vida Plena is seeking a skilled Sous Chef to join our Lisbon kitchen, acting as second-in-command and translating the Head Chef’s vision into daily execution. You will mentor the team, uphold high standards across all stations, and ensure efficient operations for peak performance.

We value 5–7 years of leadership, mastery of all stations, and expertise in menu engineering, cost control, labor management, and waste analytics, with strong English and a willingness to communicate with suppliers in

Qualifications

• 5–7 years of progressive kitchen leadership with multi-station oversight.
• Certified Chef de Cuisine or national equivalent.
• Strong command of English; another language for supplier communication is a plus.
• Experience in menu engineering, cost control, labour management, and waste analytics.
• Knowledge of inventory software and kitchen tech.

Responsibilities

• Oversee day-to-day kitchen operations and service flow.
• Mentor the team and ensure high standards across stations.
• Lead menu rollouts and training for new menus.
• Monitor food costs, portions, and yield; adjust as needed.
• Handle supplier relationships and quality issues.
• Step onto the line during peak periods.
• Ensure compliance with health, safety, and local labor laws.

Skills

Kitchen leadership

Multi-station oversight

Menu engineering

Cost control

Labour management

Waste analytics

Inventory software

P&L basics

KPI dashboards

Conflict resolution

Calm under pressure

English fluency

Education

Chef de Cuisine certification

Tools

Inventory software

Procurement apps

KPI dashboards

Job description

Vida Plena is seeking a skilled Sous Chef to join our Lisbon kitchen, acting as second-in-command and translating the Head Chef’s vision into daily execution. You will mentor the team, uphold high standards across all stations, and ensure efficient operations for peak performance.

We value 5–7 years of leadership, mastery of all stations, and expertise in menu engineering, cost control, labor management, and waste analytics, with strong English and a willingness to communicate with suppliers in