Sous Chef

Description

Job Summary: We are seeking a passionate Sous Chef with leadership skills and a strong commitment to high-quality cuisine to lead daily operations in a dynamic environment. Key Highlights: 1. Lead the kitchen team's daily operations 2. Ensure gastronomic excellence and an exceptional guest experience 3. Collaborate in the continuous improvement of processes and gastronomic offerings * Villa Retiro Group * Barcelona * ### **Experience** No experience required * ### **Salary** Compensation unspecified * ### **Department \- Position** **Hospitality, Tourism** + Cook/Chef * ### **Category or Level** Employee * ### **Vacancies** 1 * ### **Applicants** 0 * ### **Contract Type** Permanent Contract * ### **Working Hours** Full-time Ongoing recruitment process. ### **Responsibilities** At Fran López’s kitchen within Time Out Market Barcelona, we seek to hire a Sous Chef who, alongside the Executive Chef and Head Chef, will lead the kitchen team’s daily operations—ensuring gastronomic excellence, product consistency, and an exceptional experience for our guests. We seek a gastronomy-passionate individual with leadership ability, organizational skills, and dedication to high-quality cuisine—capable of thriving in a dynamic, high-volume service environment. Responsibilities: Support the Head Chef in planning, organizing, and supervising daily services. Coordinate various kitchen stations to ensure proper execution of all preparations. Oversee quality, presentation, and standardization of all served dishes. Ensure adherence to recipes, technical sheets, and Fran López brand standards. Participate in the training, motivation, and development of the kitchen team. Manage inventory, orders, goods receipt, and cost control. Ensure compliance with food hygiene regulations, HACCP, and occupational safety standards. Maintain effective communication between kitchen, front-of-house, and management. Act as Head Chef substitute during absences and assume operational coordination of service. Collaborate in the continuous improvement of processes, organization, and gastronomic offerings. ### **Requirements** Minimum 3 years’ experience as Sous Chef, Senior Station Chef, or similar role. Proven experience in gastronomic restaurants, contemporary Mediterranean cuisine, or high-volume projects. Solid knowledge of current culinary techniques and production processes. Leadership and team management capabilities. Experience in cost control, recipe costing (bill of materials), inventory management, and procurement. Knowledge of HACCP and food safety standards. A proactive, organized, and excellence-oriented individual. Ability to work under pressure while maintaining high quality standards. Availability and flexibility to work rotating shifts. **HOSPITALITY CONNECTION BARCELONA SL** --------------------------------------- * Barcelona * Human Resources