Welcome to Domes!

Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe.

With presence in Crete, Ionian Islands, Chalkidiki, Cyclades, Athens and Portugal, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton.

Our people constitute a key element of our success. We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance. Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us.

Domes Resorts are now hiring an Executive Sous Chef for Domes Miramare Corfu.

We are looking for a highly energetic, results driven and experienced Executive Sous Chef to join our hospitality group, which is focused on offering a luxurious experience for our guests.

The Role:

The Executive Sous Chef at Domes Resorts is a critical leadership role in the kitchen, serving as both a hands-on culinary expert and a leader responsible for overseeing team members. The role involves ensuring the efficient and smooth operation of the kitchen, maintaining food quality, managing staff, and overseeing costs, inventory, and safety compliance. The Executive Sous Chef’s role is not only to support the Executive Chef but to ensure that the kitchen functions at a high level, delivering consistent, high-quality dishes while meeting Domes Resorts’ operational and quality goals.

Some of the responsibilities:

• Kitchen Operational Management and Supervision
• Assists in Kitchen coordination by managing the workflow in the kitchen and ensuring that each section (e.g., grill, fries etc.) operates smoothly and efficiently. This also requires coordination across all areas to ensure a high level of output during service hours.
• Directly overseeing the kitchen staff's performance, particularly during busy service periods while ensuring that dishes are prepared in a timely and consistent manner and that the team members adhere to the standards set by the Executive Chef.
• Steps in when necessary to support line cooks or resolve issues that arise in the kitchen, whether it is a technical cooking issue, staff conflict, or logistical challenge.
• Culinary Expertise and Menu Execution
• Execute dishes according to the recipes and specifications set by the Executive Chef, ensuring consistency and quality.
• Responsible for monitoring and keeping high standards of food quality, presentation, and taste by conducting tastings or checking dishes before they leave the kitchen, and ensuring they are aligned with Domes’ standards.
• Contribute to the development of new recipes, assist with menu adjustments, or create special dishes based on seasonal ingredients or customer preferences.
• Staff Training and Development
• Supervise kitchen team to ensure smooth and efficient operations during service hours. Delegate tasks effectively and maintain a positive and productive work environment.
• Provide guidance and training to kitchen team on proper cooking techniques, food handling procedures, and safety protocols. Foster a culture of continuous learning and improvement within the team.
• Work in conjunction with the T&C department for the hiring process of new employees or the traineeships programs.
• Health, Safety, and Sanitation Compliance
• Uphold strict sanitation and hygiene standards in the kitchen area, including equipment maintenance, cleaning schedules, and compliance with health and safety regulations. Take proactive measures to prevent accidents and ensure a safe working environment.
• Perform safety audits, check for hazards, and ensure that all kitchen staff are trained in safety procedures, such as the proper handling of knives, hot equipment, and cleaning chemicals.

Useful to have:

• Culinary degree or equivalent certification from a recognized culinary institution.
• Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures.
• 8-9 years of experience in a luxury hospitality environment, including at least 1 year in a similar role.
• Good knowledge of the English language.
• Good knowledge of MS Office.

What you will bring:

• Proficiency in menu planning, cost control, and inventory management.
• High-level creativity in menu design
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Excellent collaboration & communication skills, while assigning tasks amongst the team.
• Excellent planning and organizational competencies.
• Adaptability and problem-solving thinking to meet changing customer demands or stepping into the role of Executive Chef during his absence.
• Ability to build relationships, internal and external, in the kitchen and with other departments.

You will benefit from:

• Competitive Remuneration Package
• Continuous learning and development opportunities
• Friendly work environment

Domes Resorts is an equal opportunity Employer.

All applications will be treated in strict confidentiality.

Please note: Only short-listed candidates will be contacted.