Sous Chef

Duties And Responsibilities

• Supervises and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.
• Oversees assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control.
• Conducts daily line checks to ensure readiness, organization, and product quality.
• Supports menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership.
• Maintains compliance with all health, safety, and sanitation regulations.
• Ensures all kitchen equipment and facilities are maintained in optimal condition.

Leadership & Team Development

• Leads and motivate culinary staff to deliver exceptional results while fostering a positive, collaborative work culture.
• Trains, mentors, and evaluates team members, ensuring continuous development and alignment with Faena’s brand values.
• Supervises cooks of all levels (Cook 1–4) and ensure that standards of preparation, plating, and timing are met.
• Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service.
• Leads by example through professionalism, efficiency, and creativity.

Financial & Administrative Responsibilities

• Aids the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls.
• Maintains inventory accuracy and monitor stock levels for daily operations.
• Reviews sales and cost reports to identify opportunities for improvement and efficiency.
• Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena’s luxury standards.

Guest Experience & Brand Representation

• Ensures all culinary creations reflect Faena’s artistic and storytelling-driven identity.
• Partners with the Events, Banquet, and Restaurant teams to deliver flawless guest experiences for VIP functions and luxury events.
• Upholds Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions.
• Represents Faena’s culinary excellence in tastings, inspections, and special occasions.

Qualifications

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a luxury hotel, resort, or fine-dining restaurant.
• Formal culinary education or equivalent apprenticeship required.
• Proven experience managing high-volume, multi-outlet kitchen operations.
• Strong organizational, leadership, and communication skills.
• Comprehensive knowledge of food safety, HACCP, and sanitation standards.
• Financial acumen related to food cost control and labor management.
• ServSafe or equivalent certification required.
• Flexible schedule, including nights, weekends, and holidays.

Personal Attributes

• Hands-on leader who thrives in a creative and disciplined culinary environment.
• Passionate about hospitality, artistry, and excellence in guest experience.
• Calm, composed, and solution-oriented under pressure.
• Embody Faena’s core values of authenticity, teamwork, and innovation.

Physical Abilities

• Ability to lift up to 25 pounds;
• Ability to move safely in uneven terrain or in confined spaces;
• Ability to see and respond to dangerous situations;
• Ability to remain in stationary position for 8 hours or more;
• Ability to move safely in uneven terrain or in confined spaces;
• Ability to see and respond to dangerous situations;
• Ability to remain in stationary position for 8 hours or more.

Length of time of these tasks may vary from day to task to task;

Availability to work When Facility Is Open:

This could include nights, weekends, and holidays.