Sous Chef

Job description

Additional Information: This hotel is owned and operated by an independent franchisee, Archer Hotel Management Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

PURPOSE
As Sous Chef, you support the Head Chef in leading the kitchen team and ensuring the consistent delivery of high-quality food. You help manage kitchen operations, contribute to menu execution, uphold hygiene and safety standards, and coach junior team members. Your focus is operational excellence, team collaboration, and ensuring guests receive outstanding food experiences that align with the outlet’s concept.

AREAS OF RESPONSIBILITY

Kitchen Operations & Quality Control 
•Lead by Support the Head Chef in the day-to-day running of the kitchen.
•Ensure consistency in food preparation, quality, portion control, and presentation.
•Maintain cleanliness, organization, and compliance with food safety standards. 
Team Leadership & Development 
•Supervise and mentor junior kitchen staff, providing hands-on guidance and feedback.
•Assist with onboarding, training, and development of Commis Chefs and Stewards.
•Lead by example, fostering teamwork and a positive kitchen culture. 
Menu Execution 
•Execute dishes according to the outlet’s concept and menu specifications.
•Support implementation of new menu items and contribute ideas for specials.
•Collaborate with the Head Chef on prep lists and mise-en-place planning.

Inventory & Cost Control
•Assist with inventory checks and stock rotation.
•Ensure proper storage and minimize food waste.
•Help monitor food usage and control kitchen costs within set targets. 
Health & Safety
•Uphold health, safety, and hygiene standards across all kitchen areas.
•Report maintenance issues and safety hazards proactively. 
Guest Experience
•Ensure food leaving the kitchen consistently meets or exceeds guest expectations.
•Support special events and promotions by preparing items to high standards.
Collaboration
•Work closely with the Head Chef, F&B service team, and wider hotel operations.
•Support communication between shifts and ensure smooth handovers.

Competencies

•Leadership: Proven ability to manage team kitchen
•Change Management: Experience implementing new processes to improve kitchen operations and guest satisfaction.
•Digital Literacy: Proficiency in utilizing digital tools to streamline operations and enhance guest experiences.
•Creativity & Sustainability: Interest in contributing ideas for creative, seasonal, and sustainable dishes. Commitment to reducing food waste and supporting environmentally responsible practices.
•Managerial Skills: Capable of managing kitchen shift, mise-en-place, supporting service flow, and ensuring prep tasks are completed efficiently. Awareness of food and labor cost impact.
•Authenticity: Cultivate an environment where authenticity is valued among both teams and guests.
•Hospitality Passion: Strong commitment to creating memorable experiences.
•Team Spirit: Collaborative and supportive team player.
•Innovation: Openness to experiment with new approaches and ideas.

Work Experience
•Minimum 2 years of experience in a Sous Chef or strong Chef de Partie role in a high-paced kitchen.
•Experience in modern, seasonal cooking with fresh, high-quality ingredients.
•Background in fine dining, premium luxury concepts preferred.

Languages

•Must be fluent in Spanish and English, additional languages will be highly valuable

40 euro

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via email at: humanresources@thepalacemadrid.com

This company is an equal opportunity employer.

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