Sous Chef | Paros

Empiria Group
is hiring for its properties in Paros
SOUS CHEF
Our Story
Empiria Group
, owns, manages, and operates a unique collection of luxury hotels and villas, members of
The Luxury Collection
and
Design Hotels
of
Marriott International
, located in prime destinations around Greece, namely in Santorini, Paros and Peloponnese.
For over 30 years and through a team of over 300 associates, our dedication has been focused on creating space for joy through unique hospitality experiences, underpinned by our four fundamental values of finding joy, always elevating, exuding passion and being a leader.
At
Empiria Group
, our mission is to be the leaders in the art of elevated hospitality, guided by caring associates who wish to offer experiences that awaken inner joy and take Greek hospitality to new heights.
Role Overview
The Sous Chef supports the Head Chef in overseeing kitchen operations, ensuring the preparation and delivery of high-quality dishes, and managing the kitchen staff.
Key duties and responsibilities
Assisting the Head Chef in overseeing the daily operations of the kitchen, ensuring smooth and efficient kitchen service during meal periods.
Supervising kitchen staff, delegating tasks, and providing training and guidance to ensure high standards of food preparation and presentation.
Ensuring food is prepared according to recipes and hotel standards, maintaining consistency and quality across all dishes.
Monitoring inventory levels, ordering supplies, and ensuring proper storage of ingredients to minimize waste and ensure freshness.
Ensuring compliance with food safety regulations, maintaining a clean, safe, and organized kitchen environment.
Managing food preparation for large events, banquets, and special occasions, ensuring timely and efficient service.
Collaborating with other hotel departments, including F&B management and service teams, to ensure smooth operations and high-quality guest experiences.
Assisting with budgeting and cost control, helping to manage food and labor costs and ensure the kitchen operates within financial targets.
Taking responsibility for the kitchen in the Head Chef’s absence, overseeing all kitchen activities and maintaining quality standards.
Requirements
Proven experience as a Sous Chef or in a similar kitchen role
Culinary Degree
Strong knowledge of cooking techniques, food preparation, and presentation
Leadership skills with the ability to manage and motivate a team
Excellent time management and organizational skills
Ability to work efficiently in a fast-paced environment
Passion for food and a commitment to high-quality standards
Very good knowledge of English language.
Benefits
Staff accommodation with Wi-Fi access & A/C
Half board (Breakfast & Lunch)
Ongoing training
Great opportunities for professional development within the company or other hotel members of
Marriott International.
At
Empiria Group
we are proud to foster Equal Employment Opportunities regardless of race, color, ethnicity, religion, gender, age, disability, or sexual orientation.
You provide the talent as we flourish the skills to unleash your full career potential.
Join our path of excellence!