Sous Chef – Luxury Hotel (Saudi National Only)

About the role

The Sous Chef will work closely with the Chef de Cuisine to deliver Faena's five‑star culinary vision, ensuring exceptional food quality, presentation, and guest experience in a luxury resort setting.

Key responsibilities

• Supervise daily kitchen operations, ensuring consistency, quality, and timely service.
• Oversee kitchen stations, maintaining recipes, presentation standards, and portion control.
• Conduct line checks, support menu development, and ensure compliance with health, safety, and sanitation regulations.
• Lead, mentor, and evaluate culinary staff, conduct pre‑service briefings, and foster a collaborative work culture.
• Assist in controlling food and labor costs, manage inventory accuracy, and support vendor relationships.

Required profile

• Minimum 5 years 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; ServSafe or equivalent certification.
• Strong organizational, leadership and communication skills; ability to work a flexible schedule including nights, weekends and holidays.

Required skills

• Hands‑on kitchen operations and station management.
• Food safety, HACCP and sanitation standards knowledge.
• Food cost control, inventory management and purchasing.