Sous Chef

FAENA; Saudi Arabia; On-site; SAR 268,000 - 402,000; Full time

Job summary

Faena The Sea is seeking a hands-on Sous Chef to lead the culinary brigade, working closely with the Chef de Cuisine to deliver flawless, Forbes Five-Star level food quality and presentation. You will mentor cooks at all levels, ensure strict adherence to recipes and timing, and uphold Faena’s artistry and brand standards.

Required is minimum 5 years of progressive culinary experience with at least 2 years in leadership within luxury hospitality, formal culinary education or equivalent

Qualifications

• Proven leadership experience in luxury hotel, resort, or fine-dining settings.
• Strong knowledge of food safety, HACCP, and sanitation standards.
• Experience managing high-volume, multi-outlet kitchen operations.

Responsibilities

• Oversee daily kitchen operations to ensure consistency, quality, and timely service.
• Lead and mentor culinary staff, conduct pre-service briefings, and monitor plating standards.
• Assist in controlling food and labor costs through effective scheduling and purchasing controls.
• Represent Faena’s culinary excellence in tastings, inspections, and special events.

Skills

Leadership

Food safety / HACCP

Communication

Cost control

Staff training

Education

Formal culinary education or apprenticeship

ServSafe certification

Job description

JOB OVERVIEW

The Sous Chef plays a pivotal leadership role within the Culinary team at Faena The Sea This position works closely with the Chef de Cuisine to ensure the flawless execution of Faena s culinary vision maintaining the highest standards of food quality presentation and Forbes Five-Star service The Sous Chef leads by example demonstrating hands-on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena s artistry discipline and creativity

DUTIES AND RESPONSIBILITIES

Operational Excellence

• Supervises and coordinate daily kitchen operations ensuring consistency quality and timely service
• Oversees assigned kitchen stations and production areas maintaining adherence to recipes presentation standards and portion control
• Conducts daily line checks to ensure readiness organization and product quality
• Supports menu development seasonal updates and special event menus in collaboration with senior culinary leadership
• Maintains compliance with all health safety and sanitation regulations
• Ensures all kitchen equipment and facilities are maintained in optimal condition

Leadership amp Team Development

• Leads and motivate culinary staff to deliver exceptional results while fostering a positive collaborative work culture
• Trains mentors and evaluates team members ensuring continuous development and alignment with Faena s brand values
• Supervises cooks of all levels Cook 1 4 and ensure that standards of preparation plating and timing are met
• Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service
• Leads by example through professionalism efficiency and creativity

Financial amp Administrative Responsibilities

• Assists the Executive Sous Chef in controlling food and labor costs through effective scheduling waste management and purchasing controls
• Maintains inventory accuracy and monitor stock levels for daily operations
• Reviews sales and cost reports to identify opportunities for improvement and efficiency
• Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena s luxury standards

Guest Experience amp Brand Representation

• Ensures all culinary creations reflect Faena s artistic and storytelling-driven identity
• Partners with the Events Banquet and Restaurant teams to deliver flawless guest experiences for VIP functions and luxury events
• Upholds Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions
• Represents Faena s culinary excellence in tastings inspections and special occasions

Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a luxury hotel, resort, or fine-dining restaurant.Formal culinary education or equivalent 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.Financial acumen related to food cost control and labor management.ServSafe or equivalent certification required.Flexible schedule, including nights, weekends, and holidays.Hands-on leader who thrives in a creative and disciplined culinary environment.Passionate about hospitality, artistry, and excellence in guest experience.Calm, composed, and solution-oriented under pressure.Embodies Faena s core values of authenticity, teamwork, and innovation.

PHYSICAL ABILITIES

Ability to lift up to 25 pounds; Ability to move safely in uneven terrain or in confined spaces; Ability to see and respond to dangerous situations; Ability to remain in stationary position for 8 hours or more; Ability to move safely in uneven terrain or in confined spaces; Ability to see and respond to dangerous situations; Ability to remain in stationary position for 8 hours or more.Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task; Availability to work When Facility Is Open: This could include nights, weekends, and holidays.CPR and First Aid certified.Medium Work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly to move objects. May occasionally lift and/or move up to 25 pounds.