Luxury Hotel Sous Chef - Lead, Create & Elevate Dining

Faena The Red Sea; Saudi Arabia; On-site; SAR 180,000 - 300,000; Full time

Job summary

Faena The Red Sea is seeking a seasoned Sous Chef to lead the culinary brigade under the Chef de Cuisine, upholding Forbes Five-Star standards and Faena’s artistic dining vision. You will mentor cooks, ensure consistency, quality, and flawless service across luxury outlets.

With at least 5 years progressive culinary experience and 2 years in leadership, you will manage high-volume kitchen operations, drive menu development, cost control, food safety, and ensure exceptional guest experiences in

Qualifications

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in luxury settings.
• Formal culinary education or apprenticeship required.
• Proven experience managing high-volume, multi-outlet kitchen operations.
• Strong organizational, leadership, and communication skills.
• Comprehensive knowledge of food safety, HACCP, and sanitation standards.
• ServSafe or equivalent certification required.

Responsibilities

• Oversees daily kitchen operations, ensuring consistency, quality, and timely service.
• Leads and motivates culinary staff, mentoring and developing team members.
• Assists in controlling food and labor costs through scheduling, waste management, and purchasing controls.
• Maintains inventory accuracy and stock levels for daily operations.
• Ensures culinary creations reflect Faena’s artistic identity and upholds luxury standards.

Skills

Leadership

Communication

Organizational skills

Food safety

Education

Culinary education or apprenticeship

ServSafe certification

Job description

Faena The Red Sea is seeking a seasoned Sous Chef to lead the culinary brigade under the Chef de Cuisine, upholding Forbes Five-Star standards and Faena’s artistic dining vision. You will mentor cooks, ensure consistency, quality, and flawless service across luxury outlets.

With at least 5 years progressive culinary experience and 2 years in leadership, you will manage high-volume kitchen operations, drive menu development, cost control, food safety, and ensure exceptional guest experiences in