Sous Chef – NOUS Santorini

Season 2025

JOB OVERVIEW

Direct the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met.

Responsibilities:

• Ensures the smooth running of a specific area of responsibility
• Supervises kitchen staff, providing guidance, training and performance feedback
• Oversees stock rotation
• Ensures all products and ingredients are received in top condition and are top of quality
• Maintains the highest standards possible
• Follows all necessary policies and procedures relating to HACCP guidelines
• Must be able to follow and implement all company’s policies and procedures.

Qualifications:

• Up to 2 years’ experience as a Sous Chef in a 5* hotel or upscale restaurant
• Culinary degree or equivalent qualification from a recognized culinary institute
• ISO and HACCP knowledge
• Quality Assurance
• Strong leadership skills
• Excellent organizational and time management skills
• Available to work nights and weekends
• Ability to train staff
• Problem solving skills
• Knowledge of the Greek and English language

Company offers:

• Career development opportunities
• Excellent working environment
• Accommodation and meals

All applications are considered as strictly confidential