Luxury Hotel Sous Chef
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Job Location:
Río San Juan - Dominican Republic
Monthly Salary:
$ 3000 - 3500
Posted on:
20 hours ago
Vacancies:
1 Vacancy
Job Summary
Luxury Hotel Sous Chef
Department: Kitchen / Food & Beverage
Reports To: Executive Chef
Supervises: Chef de Partie Cooks Kitchen Assistants Stewarding
Location: Provincia Maria Trinidad Sanchez
1 Position Purpose
The Sous Chef serves as the second-in-command of the kitchen and acts as the primary support to the Executive Chef. This role ensures the quality consistency and presentation of all dishes oversees daily production maintains recipe and portion standards and guarantees full compliance with food safety hygiene cost control inventory management and operational excellence.
The position requires leadership precision creativity and a luxury service mindset aligned with the elevated expectations of an exclusive high-end hospitality environment.
2 Key Responsibilities
A. Kitchen Operations
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Oversee and coordinate daily production mise en place and workflow.
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Act as the Executive Chefs replacement during absences.
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Ensure strict compliance with recipes portions standards and service times.
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Monitor freshness quality cooking methods and presentation of all dishes.
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Control temperatures food handling and adherence to food safety standards.
B. Team Supervision
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Lead and inspire team members across all kitchen stations.
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Assign tasks and verify correct execution.
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Train staff in culinary techniques hygiene protocols and brand standards.
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Monitor performance and reinforce positive workplace practices.
C. Administration & Cost Control
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Oversee inventory food rotation (FIFO) and waste reduction.
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Control food cost (FC) and maintain standard portioning.
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Review purchase requisitions and coordinate with storage and suppliers.
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Participate in menu development costing and recipe standardization.
D. Hygiene Safety & Compliance
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Ensure full compliance with HACCP GMP ServSafe or equivalent certifications.
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Supervise cleanliness order and proper maintenance of the kitchen.
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Verify that equipment functions correctly and request maintenance as needed.
E. Innovation & Quality
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Suggest improvements to recipes plating and operational efficiency.
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Support themed menus banquets and special culinary events.
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Ensure an exceptional culinary experience aligned with luxury hospitality standards.
3 Position Requirements
Education
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Technical Degree or Bachelors in Culinary Arts Gastronomy or related fields.
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Certifications in food safety (HACCP ServSafe GMP) are highly valued.
Experience
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37 years of progressive experience in professional kitchens.
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Proven experience as Sous Chef or Head Chef in high-end hotels fine dining restaurants or large-volume catering.
Technical Competencies
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Mastery of local and international culinary techniques.
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Knowledge in inventory control costing and recipe standardization.
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Understanding of current culinary trends.
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Strong command of food safety and hygiene protocols.
Behavioral Competencies
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Strong leadership and team management.
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Ability to work under pressure.
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Organization punctuality and discipline.
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Detail-oriented and quality-focused.
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Effective and professional communication.
4 Key Performance Indicators (KPIs)
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Food Cost (FC) within established targets.
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Compliance with operational standards (internal audits).
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Timely dish execution according to SOP.
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Waste management and yield control.
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Guest satisfaction (reviews feedback audits).
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Team retention and performance levels.
5 Working Conditions
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Rotating shifts including weekends and holidays.
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High-heat fast-paced and physically demanding work environment.
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Participation in special events banquets and buffet service as required.
Candidate Submission Requirements
Applicants must submit:
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An updated resume.
- A brief statement explaining why they are the ideal candidate for this position highlighting experience in luxury or high-end hospitality environments.
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
