Sous Chef

SOUS CHEF / KITCHEN MANAGER KEY | LIVING ALREADY ON IBIZA CHECK THE WEBSITE FIRST BEFORE APPLYING YOUR MANAGER | HOTEL MANAGER JOB DESCRIPTIONKEY | Leader by Example You manage and work according to the employee guidelines.
You are part of the management team and work closely with the Restaurant manager to manage the F&B department smoothly.
Add department changes where needed together with the Hotel manager.
Responsibilities: Hire and onboard new team members.Manage and train the kitchen team through the department workflows.Make work schedules.Assign tasks, monitor performance, and ensure all staff members follow proper food safety and hygiene protocols.Menu planning and food preparation.Ensure food is prepared and cooked according to established standards and that portions are accurately measured and served.Track and order kitchen supplies, ingredients, and equipment as needed.Enforce strict food safety and sanitation standards.Inspect food quality, ensure proper storage of perishable items, and monitor food temperatures during preparation and service.Handle any issues that arise in the kitchen, such as equipment malfunctions, staff conflicts, or customer complaints.Work closely with other departments to ensure seamless coordination and efficient service.Ensure compliance with health and safety regulations, conduct inspections and audits.Seniority levelMid-Senior level
Employment typeFull-time
Job functionManagement and Manufacturing
IndustriesHotels and Motels

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