Sous Chef

Job Overview

Operational Excellence

• Supervise and coordinate daily kitchen operations for consistency, quality, and timely service.
• Oversee kitchen stations and production areas, including recipes, presentation standards, and portion control.
• Conduct daily line checks for readiness, organization, and product quality.
• Support menu development, seasonal updates, and special event menus.
• Maintain health, safety, and sanitation compliance.
• Ensure kitchen equipment and facilities are maintained in optimal condition.

Leadership and Team Development

• Lead and motivate culinary staff while fostering a positive, collaborative work culture.
• Train, mentor, and evaluate team members in alignment with Faena's brand values.
• Supervise cooks at all levels and ensure preparation, plating, and timing standards are met.
• Conduct pre-service briefings and communicate with front- and back-of-house teams.
• Demonstrate professionalism, efficiency, and creativity.

Financial and Administrative Responsibilities

• Assist the Executive Sous Chef with food and labor cost control through scheduling, waste management, and purchasing controls.
• Maintain inventory accuracy and monitor stock levels for daily operations.
• Review sales and cost reports to identify improvement and efficiency opportunities.
• Support vendor relationships and sourcing of premium ingredients.

Guest Experience and Brand Representation

• Ensure culinary creations reflect Faena's artistic and storytelling-driven identity.
• Partner with Events, Banquet, and Restaurant teams on VIP functions and luxury events.
• Uphold Forbes Five-Star and AAA Five-Diamond standards in culinary and service interactions.
• Represent Faena's culinary excellence during tastings, inspections, and special occasions.

Requirements

• Ability to maintain high standards of food quality, presentation, portion control, and timely service.
• Ability to lead, train, mentor, and evaluate culinary team members.
• Knowledge of health, safety, and sanitation requirements for kitchen operations.
• Ability to support luxury events, VIP functions, tastings, inspections, and special occasions.
• Ability to contribute to scheduling, waste management, purchasing controls, inventory accuracy, and stock monitoring.