Sous Chef - 91 Athens Riviera

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.

91, Athens Riviera

We are currently hiring for our new Glamping and Members Club “91 Athens Riviera”, an ultimate luxury cabana beach club experience, located in the area of Voula in Athens.

Sous Chef

The role:

At Domes Resorts the Sous Chef is acting as the second-in-command to the Chef de Cuisine or Head Chef. The Sous Chef oversees the preparation and presentation of dishes, supervises kitchen staff, and ensures that the culinary standards are consistently met. This position requires a combination of culinary expertise, organizational skills, leadership abilities, and a deep understanding of kitchen operations.

Some of the responsibilities you will be entrusted with:

• Assist the Head Chef with kitchen operations, scheduling, and workflow management.
• Support menu planning, incorporating seasonal ingredients and dietary requirements.
• Supervise and train kitchen staff on cooking techniques, safety, and hygiene.
• Oversee food preparation, plating, portion control, and quality standards.
• Conduct inventory checks, coordinate with suppliers, and manage stock levels.
• Ensure compliance with food safety, storage, and hygiene regulations.
• Drive culinary innovation through experimentation and trend adoption.
• Collaborate with the HR on hiring, onboarding, and trainee programs.
• Provide feedback to enhance menu offerings and kitchen efficiency.

Requirements

Useful to have:

• Culinary degree or equivalent certification from a recognized culinary institution.
• Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures.
• 7-8 years of experience in a professional kitchen, with a focus on high-volume or fine dining environments.
• In-depth knowledge of various cooking techniques, ingredients, and food presentation.
• Excellent knowledge of the English language.
• Good knowledge of MS Office and POS (Point of Sales) systems.

What you will bring:

• The ability to work under pressure and manage multiple priorities in a fast-paced environment.
• Proven experience in a supervisory role, demonstrating strong leadership and team management skills.
• Excellent planning and organizational skills for ensuring that workstations are set up correctly, staff members are efficiently assigned to tasks, and dishes are prepared and sent out in a timely manner.