Sous Chef I Mystique, a Luxury Collection Hotel (Season 2026) at Empiria Group

Thira Municipal Unit, Aegean, Greece -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Preparation, Dish Presentation, Inventory Management, Food Safety, Hygiene Regulations, Event Coordination, Budgeting, Cost Control, Team Management, Communication, Organizational Skills, Time Management, Pressure Management, Adaptability, Passion for Culinary

Industry

Hospitality

Description

Sous Chef About us Empiria Group, owns, manages, and operates a unique collection of luxury hotels and villas, members of The Luxury Collection and Design Hotels of Marriott International, located in prime destinations around Greece, namely in Santorini, Paros and Peloponnese. For over 30 years and through a team of over 400 associates, our dedication has been focused on creating space for joy through unique hospitality experiences, underpinned by our four fundamental values of finding joy, always elevating, exuding passion and being a leader. At Empiria Group, our mission is to be the leaders in the art of elevated hospitality, guided by caring associates who wish to offer experiences that awaken inner joy and take Greek hospitality to new heights. Role Overview The Sous Chef supports the Head Chef in all aspects of kitchen management, ensuring the consistent delivery of high-quality dishes and the effective supervision of the culinary team. Key Accountabilities: Assist the Head Chef in the daily operation of the kitchen, ensuring smooth and efficient service during all meal periods. Supervise and guide kitchen staff, delegate tasks, and support training to maintain high standards of food preparation and presentation. Ensure all dishes are prepared according to recipes and brand standards, maintaining consistency, quality, and portion accuracy. Monitor inventory levels, place orders, and oversee proper storage of ingredients to minimize waste and ensure freshness. Ensure full compliance with food safety and hygiene regulations while maintaining a clean, safe, and organized kitchen environment. Coordinate food preparation for large events, banquets, and special functions, ensuring timely and high-quality service. Collaborate with F&B management and service teams to support seamless operations and exceptional guest experiences. Assist with budgeting and cost control, contributing to the effective management of food and labor costs and ensuring adherence to financial targets. Assume responsibility for kitchen operations in the absence of the Head Chef, maintaining quality standards and leading the team as required. Requirements Proven experience as a Sous Chef or in a similar culinary leadership role. Culinary degree or equivalent professional certification. Strong knowledge of cooking techniques, food preparation processes, and dish presentation. Excellent command of the English language. Candidate’s Profile: Strong leadership skills with the ability to manage, motivate, and develop a team. Effective communication and interpersonal abilities. Excellent organizational and time-management skills. Ability to perform under pressure and manage multiple tasks effectively. Flexibility to adapt to varying operational needs and work situations. Passion for delivering consistently high-quality culinary products. Benefits Staff accommodation provided, including Wi-Fi access and air conditioning Half-board meal plan (breakfast and lunch) Ongoing training, learning opportunities, and professional development Strong career progression prospects within the company or across other Marriott International hotels. At Empiria Group we are proud to foster Equal Employment Opportunities regardless of race, color, ethnicity, religion, gender, age, disability, or sexual orientation. You provide the talent as we flourish the skills to unleash your full career potential. Join our path of excellence!

Responsibilities

The Sous Chef assists the Head Chef in managing kitchen operations and supervising the culinary team to ensure high-quality dish delivery. Responsibilities include food preparation, inventory management, compliance with safety regulations, and coordination for events.