About us

Empiria Group owns, manages, and operates a distinctive collection of luxury hotels and villas, members of The Luxury Collection and Design Hotels™ by Marriott International, located in some of Greece’s most iconic destinations: Santorini, Paros, and the Peloponnese.

With more than 30 years of expertise and a team of over 400 associates, Empiria Group is driven by a shared purpose: to create space for joy through elevated hospitality experiences. Our culture is shaped by four core values — finding joy, always elevating, exuding passion, and leading with purpose — guiding everything we do.

At Empiria Group, hospitality is more than a profession. It is a craft, a mindset, and a journey of continuous growth.

Role Overview

The Sous Chef supports the Head Chef in all aspects of kitchen operations, ensuring consistent delivery of high-quality culinary offerings and the effective supervision of the kitchen team. The role plays a key part in maintaining excellence in food quality, operational efficiency, and team performance.

Key Accountabilities

• Support the Head Chef in the daily management of kitchen operations, ensuring smooth and efficient service across all meal periods.
• Supervise, guide, and motivate kitchen staff, delegating tasks and supporting ongoing training and development.
• Ensure all dishes are prepared in accordance with approved recipes, presentation guidelines, and quality standards, maintaining consistency and portion control.
• Monitor inventory levels, place orders, and oversee proper storage of ingredients to ensure freshness and minimize waste.
• Ensure full compliance with food safety, hygiene, and health & safety regulations, maintaining a clean, safe, and organized kitchen environment.
• Coordinate food preparation for banquets, events, and special functions, ensuring timely execution and high-quality results.
• Collaborate closely with F&B management and service teams to support seamless operations and exceptional guest experiences.
• Assist with budgeting, cost control, and monitoring food and labor costs to achieve financial targets.
• Assume responsibility for kitchen operations in the absence of the Head Chef, maintaining standards and leading the team effectively.

• Proven experience as a Sous Chef or in a similar culinary leadership role within a luxury or high-end hospitality environment.
• Degree or diploma in Culinary Arts or equivalent professional certification.
• Strong knowledge of cooking techniques, food preparation processes, and contemporary dish presentation.
• Excellent command of the English language; additional languages are considered an asset.

Candidate’s Profile

• Strong leadership skills with the ability to manage, motivate, and develop high-performing teams.
• Effective communication and interpersonal skills.
• Excellent organizational and time-management abilities.
• Ability to perform effectively under pressure and manage multiple tasks in a fast-paced environment.
• Flexibility and adaptability to varying operational demands.
• Passion for culinary excellence and delivering consistently high-quality products.

At Empiria Group, our hotels are more than workplaces — they are environments where people grow, evolve, and find purpose.

• Staff accommodation with Wi-Fi and air conditioning.
• Half-board meal plan (Breakfast & Lunch).
• Continuous training and development opportunities.
• Career growth opportunities within Empiria Group and across Marriott International properties worldwide.

At Empiria Group we are proud to foster Equal Employment Opportunities regardless of race, color, ethnicity, religion, gender, age, disability, or sexual orientation. All applications are considered strictly confidential. After careful consideration of all the resumes received, we will only contact the candidates who meet the requirements of the job to arrange an interview. ​

You provide the Talent!

We provide the Space for Opportunity and Growth!