Sous Chef de Cuisine
Apply NowINTRODUCING IKOS KISSAMOS
Situated amidst the stunning natural surroundings of Kissamos Bay, Crete, Ikos Kissamos is the first Ikos resort set on the sublime shores of the Cretan Sea. If you are ready to be part of an exciting new chapter in Crete’s luxury tourism—and in your own career—join us on a journey where growth opportunities, continuous learning, and real support are part of the everyday experience.
Department
Culinary
Location
Spain
Greece
Employment type
Full time/Seasonal
Job Purpose
To support the Chef de Cuisine in managing daily kitchen operations, ensuring high-quality food production, efficient workflow, and adherence to safety and hygiene standards. The Sous Chef acts as shift leader, coordinating production, supervising the team on the kitchen floor, and maintaining consistency in taste, presentation, and timing.
The role contributes to team culture and continuity by training staff, reinforcing standards, and helping maintain positive professional relationships across seasons.
Key Responsibilities
Culinary Execution & Quality
Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.
Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.
Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.
Operational Efficiency & Resource Use
Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.
Assist with daily prep planning, production schedules, and equipment organization.
Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.
Shift Leadership & Team Support
Lead kitchen staff during service periods, providing instructions, coordination, and hands-on support.
Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.
Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.
Collaboration & Communication
Maintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination.
Contribute to briefings and handovers to ensure continuity between shifts and service periods.
Accountability
Accountable for the quality and timing of kitchen output during assigned shifts.
Responsible for ensuring adherence to standards and safety requirements.
Acts as delegated kitchen leader in the absence of the Chef de Cuisine.
Qualifications & Experience
Proven experience as a Sous Chef or Senior Chef de Partie.
Strong leadership, training, and organizational skills.
Excellent knowledge of culinary techniques and kitchen operations.
Ability to work well under pressure and maintain consistency.
Commitment to hygiene, safety, and high-quality food standards.
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.