Job Description

Costa Navarino is a sustainably driven destination in the Mediterranean, located in Messinia in the southwest Peloponnese. Graced with a breath-taking seaside landscape, this is a region shaped by 4,500 years of history. The Costa Navarino philosophy is driven by a genuine desire to preserve the natural beauty and heritage of Messinia. It is currently home to four 5-star hotels, The Romanos, a Luxury Collection Resort and The Westin Resort Costa Navarino at Navarino Dunes, W Costa Navarino and Mandarin Oriental, Costa Navarino at Navarino Bay.

The destination comprises several distinct sites featuring five-star hotels, luxury private residences, a world-class golf experience, and many year-round activities. Navarino Dunes is home to The Romanos, a Luxury Collection Resort, The Westin Resort Costa Navarino and Costa Navarino Residences. Navarino Bay is the setting for Mandarin Oriental, Costa Navarino, W Costa Navarino and Navarino Agora, a curated marketplace. Both sites have signature golf courses, while at Navarino Hills there are two further signature golf courses.

Costa Navarino is looking for a Sous Chef. The selected candidate will provide guidance and supervision to their responsibility team, effectively allocating tasks to ensure efficiency and productivity. They will track inventory and costs while striving to achieve set goals. With a keen focus on quality, they will oversee the production and control of dishes in accordance with brand standards and the Executive Chef's instructions. Excellent cooperation with other departments will be essential, as will the creation of innovative menus and daily dishes, along with their costing. The candidate will also address challenges and accommodate special customer requests, fostering a positive dining experience. Additionally, they will coach and empower their team, plan work programs, and maintain open communication with involved departments such as HR and Finance.

Responsibilities

• Follows all company policy procedures related to food preparation, receipt, storage and handling. Menu Design
• Participate in daily and weekly meetings
• Full knowledge of the menu, its recipes, its production methods and the presentation of the dishes according to the company's brand standards
• Quality control of raw materials and specifications
• Solving customer, team issues and meeting special customer requests
• Operation: Presentation and listing of recipes according to brand standards
• Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
• Control and monitoring for the completion of departmental objectives
• Knowledge and adherence to meal preparation procedures for allergies and dietary habits
• To check on a monthly basis the progress of the achievement of corporate goals
• Check every month for the correct application and renewal of the brand standards
• Management of the department's human resources, training, coaching and empowerment
• Meets the needs of other departments according to needs and functions
• Responsible for the timely completion of all procedures and requirements regarding payroll, roster, finance
• Planning weekly programs according to the needs of the company

Requirements

• Eight years of progressive culinary experience, with at least two years as a Junior Sous Chef in a five-star hotel, preferably.
• Degree from a recognized culinary school (2 years).
• Proficient in speaking, writing, and reading both Greek and English.
• Proficient in computer skills (Office, Word, Excel, internet).
• In-depth knowledge of raw materials, recipes, and presentation techniques. Ability to create and cost template recipes accurately.
• Expertise in identifying allergens in raw materials and recipes.
• Capable of managing and controlling kitchen equipment and machinery to ensure smooth operations.
• Knowledge of HACCP and ISO 22000 standards, with the ability to ensure compliance.
• Strong leadership skills to effectively guide the department.
• Ability to review P&L reports against departmental goals.
• Competent in managing warehouse inventory and orders according to budget stock.
• Ensure the quality of hot and cold kitchen preparations through regular checks. Control hot and cold food storage and reheating processes.
• Analyze BEOs to optimize department output.
• Skilled in understanding and managing the dynamics of the department.
• Strong written and oral communication skills.

Benefits

What We Offer:

• Competitive Compensation Package
• Private Medical Plan
• Accommodation in the vicinity of Costa Navarino (for non-Messinian associates)
• Meals Provided On-site

Personal & Professional Growth:

• Ongoing Training & Development Opportunities
• Potential for Task Force Assignments Abroad in Marriott Hotels
• Exposure to an International Work Environment

Wellbeing & Perks:

• Use of Costa Navarino Facilities (subject to internal policies)
• Access to the Support Room – Online Wellness Platform
• Discounts at Marriott Hotels Worldwide