Sous Chef (Main Kitchen)

(7-8 months contract)

Porto Platanias Hotels & Resorts operates kitchens built on structure, preparation, and respect for hierarchy.
The Sous Chef is not a second creative lead. It is the pillar of daily kitchen stability.

We are looking for a Sous Chef who understands that leadership in the kitchen is expressed through organization, calm authority, and consistency — not volume or ego.

This is a senior operational leadership role.

Your responsibility is not to reinvent the menu, but to:

• protect standards
• ensure execution
• support the Executive Chef
• lead the brigade through example and discipline

You will be directly responsible for daily kitchen operations, staff alignment, and service flow.

Responsibilities

• Support the Executive Chef in daily kitchen operations
• Ensure consistent execution of menus and recipes
• Supervise, train, and guide cooks at all levels
• Oversee mise en place, service timing, and section coordination
• Maintain discipline, cleanliness, and order in all kitchen areas
• Enforce food safety, hygiene, and HACCP standards
• Manage stock, waste control, and daily kitchen organization
• Act as the point of reference during service in the absence of the Executive Chef
• Maintain calm, structured operations under pressure

What This Role Is NOT

• Not an ego-driven leadership position
• Not suitable for chefs who avoid structure or accountability
• Not a role for constant improvisation

If your strength is expression over execution, this role is not a fit.

Requirements

Applications will be considered only from candidates who have:

• Proven experience as Sous Chef or Senior Chef de Partie
• Background in hotels, resorts, or large-scale kitchen operations
• Strong leadership and team-management skills
• Deep understanding of kitchen organization and service flow
• Ability to lead calmly during high-volume service
• Respect for hierarchy, systems, and standards

What We Value Most

• Discipline over creativity
• Preparation over urgency
• Stability over experimentation
• Team strength over individual recognition
• Long-term consistency over short-term performance

How Success Is Measured

• Smooth and controlled kitchen operations
• Consistent food quality across all services
• Well-aligned and disciplined kitchen team
• Reduced errors, waste, and service pressure
• Trust from the Executive Chef and management

What We Offer

• Professional, structured kitchen environment
• Clear hierarchy and expectations
• Competitive compensation based on experience
• Accommodation and meals (if applicable)
• Long-term collaboration perspective