Executive Sous Chef
Apply NowAt Sani/Ikos Group, the Culinary department is where creativity meets craftsmanship. From passionate Chefs to dedicated Cooks, our team members craft culinary masterpieces with meticulous attention to recipes and guidelines.
Whether preparing dishes for our buffet or à la carte restaurants, pride is taken in delivering menus crafted by Michelin-starred chefs.
Department
Culinary
Location
Greece
Spain
Employment type
Permanent
Who do you want to become?
Are you our Future Leader? Are you ready to realize your potential? Are you searching for a real purpose and not “just another job”?
At the Sani/Ikos Group we take hospitality very seriously. As we expand with new Resort openings on an almost annual basis, our core purpose remains the same; encouraging guests to experience the Μagic of togetherness as the World’s Leading Family & Beach ResortTM.
Whether you’re looking for a strong career path in the hospitality industry, to learn new skills that will set you apart from the competition, or to develop meaningful relationships and grow personally and professionally, our safe, strong, and sustainable environment might just be the perfect place for you.
Key Responsibilities
Support to Executive Chef: Assist the Executive Chef in overseeing daily kitchen operations and maintaining the highest standards of food quality and presentation.
Kitchen Management: Supervise and coordinate culinary teams across all outlets, ensuring smooth workflow and consistency.
Menu & Recipe Development: Contribute to menu planning, recipe testing, and seasonal updates in alignment with culinary standards.
Training & Leadership: Recruit, train, and mentor kitchen employees, fostering a culture of excellence, teamwork, and continuous improvement.
Cost & Inventory Control: Monitor food costs, portion control, purchasing, and stock rotation to maximize efficiency and minimize waste.
Quality & Safety Compliance: Ensure strict adherence to food hygiene, safety, and sanitation standards in all kitchen areas.
Operational Support: Step in as acting Executive Chef when required, ensuring continuity in leadership and kitchen performance.
Qualifications & Experience
Previous experience as an Executive Sous Chef or Sous Chef in luxury hotels, resorts, or fine dining establishments.
Strong leadership and organizational skills with the ability to manage large teams.
In-depth knowledge of international cuisines, cooking techniques, and culinary trends.
Proven financial acumen with cost control and budget management experience.
Culinary degree or equivalent professional training.
Passion for food innovation and delivering exceptional guest experiences.
What we offer
Team
Becoming a member of an organization that cares about its people, the environment, and the local communities.
Grow
Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.
Care
Competitive remuneration package.
Accommodation & daily transportation.
Full board meals.
Departmental training.