Executive Sous Chef

About the role

OUR PURPOSE AND CULTURE At Rosewood Hotel Group, we are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every destination while setting new benchmarks for positive impact. As a pioneering collective with a shared purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood, we answer The Calling. Together, we Make the Place. Rosewood Blue Palace will open in Crete, Greece in April 2027 and we are now seeking talented individuals to help bring the re-imagining of this stunning property to life. The Executive Sous Chef will be based on-site at the hotel in Elounda, Crete and the role is anticipated to start on 1st October 2027. THE ROLE Partner with the Executive Chef to shape and bring to life the culinary vision for five distinctive dining destinations, creating exceptional experiences that surprise and inspire our guests at every touchpoint. On an operational level, ensure that all the outlets and banquets operate smoothly and successfully, in accordance with the standard of the hotel and are individually profitable. Help build out the new team and create a motivational and engaging atmosphere four our associates. HOW YOU'LL MAKE THE PLACE Strategic Financial · Demonstrate sound business acumen by keeping up to date with market trends and industry dynamics. Identify business opportunities for the organization. Demonstrate financial awareness by thinking in terms of profits, loss and added value. Deliver tangible business results. · Maximize associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. · Ensure that each profit centre is operated in line with maximizing profit while delivering on the brand promise. · Ensure that each cost centre operates with the lowest possible cost structure while also delivering on the brand promise to the guest. · Assist in the preparation of the Annual Business Plan for Kitchens. · Assist in monthly reforecast, involving the respective Heads of Department as appropriate. · Assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate. · Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets. · Assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Director of Procurement and Cost Controller functions. Operational Excellence · Take initiative and ownership of making decisions and actions timely and independently. Take calculated risks and makes considered decisions based on information and intelligence across the organization. · Develop and implement seasonal culinary standards that align with corporate strategy and the hotel's vision and goals, driving innovation, excellence, and consistency. · Oversee the production of all kitchen operation areas, ensuring that the required mise-en-place and finished products are produced and delivered to the highest standards. · Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. · Ensure that all Food and Beverage Fundamentals are implemented. · Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. · Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented. · Ensure that all associates are up to date with the availability of seasonal and new products on the market. · Taste and monitor products served throughout the operation, providing feedback where appropriate. · Work with the Procurement team in purchasing the best product for the best price. · Work closely with the Back of House Manager to ensure that hygiene standards are maintained. · Collaborate with the team to implement and maintain all HACCP standards. · Ensure all dishes have standardized recipes with costing, technical sheets, allergen sheets and calory count where necessary. · Conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. · Handle all guest enquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. · Continuously explore ways to support outlets in creating products that help to maximize revenues and profits. · Ensure the smooth operation of the Culinary Departments in the absence of the Director of Culinary/ Executive Chef. Leadership & Team Development · Through people leadership, provide others with a clear direction and sets appropriate standards of behavior. Motivate and empower others by delegating work appropriately. Provide associates with development opportunities and support. Builds capable and diverse teams. · Encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. · Foster the development of a positive work environment for the department’s associates. Mentor all levels through formal and informal meetings, discussions and performance feedback. · Establish and maintain effective internal communications and meeting structures to ensure optimum teamwork and productivity. · Proactively drive high levels of associate engagement by ensuring regular conversations and communication through department meetings, one to ones, performance appraisals and all associate meetings. · Foster a culture of recognition by promoting hotel recognition programmes and divisional incentives. · Maintain discipline within the department and conduct disciplinary and grievance interviews with all relevant associates and as and when required with the Talent & Culture Department. · Operate an efficient and well-organized department, ensuring all associates are well trained and highly motivated. · Take an active role in ensuring compliance with training requirements in conjunction with Talent & Culture. · Actively participate in recruitment and succession planning, ensuring the right people are in the right roles, to meet both current and future needs. · Model the company culture, vision, mission and core values at all times, actively driving the vision and values across the hotel. COULD THIS BE YOU? · Well-developed leadership competencies: o Initiative- ability to decide and initiate action. o Strategic thinking- ability to formulate strategies and methodically solve problems. o Business acumen- entrepreneurial mindset and commercial thinker. o People leadership- leads by example, promoting a clear sense of purpose to associates. · Well-developed communication and presentation skills (written / verbal). · Effective relationship management skills (internal / external) · Strong guest centricity skills. · Proven experience as an Executive Sous Chef or in a similar role within a high-end restaurant or luxury hotel. · Exceptional knowledge of various cooking techniques, cuisines, and kitchen equipment. · Demonstrated creativity and passion for the culinary arts, with a focus on seasonal and local ingredients. · Proficient in food safety and sanitation standards. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

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