Sous Chef in Burnham-on-Sea

The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose. As we continue our expansion into the Kingdom of Saudi Arabia, FAENA The Red Sea will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life.

We are seeking a Sous Chef to play a pivotal role in the day-to-day execution of kitchen operations at Faena The Red Sea, supporting the Chef de Cuisine in delivering innovative, high-quality cuisine aligned with the outlet’s unique culinary identity. This hands‑on leader ensures consistent food quality and presentation, drives team performance, upholds safety and hygiene standards, and contributes to cost efficiency and sustainability practices while helping create memorable dining experiences for our guests.

Key Responsibilities

• Assist the Chef de Cuisine in implementing and executing creative menus that reflect the outlet’s concept, seasonal ingredients, and sustainability goals.
• Ensure the highest standards of food preparation, plating, consistency, and presentation across all assigned kitchen sections.
• Monitor recipes, portion control, and product quality, proactively identifying and reporting any deviations or concerns.
• Supervise culinary activities during service, ensuring timing, flow, and service standards are met with precision.
• Support kitchen planning, mise‑en‑place, and service preparation to maximize efficiency and output.
• Assist with the training, scheduling, and supervision of kitchen team members to ensure operational readiness.
• Support performance evaluations, appraisals, and succession planning for junior chefs.
• Foster a culture of respect, accountability, teamwork, and continuous improvement within the kitchen.
• Assist in monitoring food cost, inventory levels, portion control, and waste reduction to meet budgetary targets.
• Maintain accurate inventory records and oversee daily ordering in coordination with the Chef de Cuisine.
• Enforce strict compliance with HACCP standards, local health regulations, and hotel food safety policies.
• Conduct routine checks of kitchen stations, storage areas, and cleanliness to ensure constant readiness.
• Support internal audits and prepare the kitchen for external inspections.
• Coordinate closely with Front‑of‑House teams to ensure smooth service flow and alignment with guest expectations.
• Manage special requests including dietary requirements, allergies, and VIP arrangements with care and discretion.
• Maintain visibility during service and represent the culinary team with professionalism when engaging with guests.

Qualifications

• Degree or diploma in Culinary Arts or a related field preferred.
• Minimum 5 years’ professional culinary experience, with at least 3 years in a leadership role such as Chef de Partie or Junior Sous Chef, preferably within a luxury hotel or upscale standalone restaurant.
• Strong command of modern cooking techniques, ingredient knowledge, and kitchen systems.
• Proven experience in team supervision, workflow management, and time optimization.
• Sound knowledge of food safety regulations, HACCP, and hygiene standards.
• Experience with kitchen inventory management, cost control, and procurement systems.
• Strong communication, organizational, and attention-to-detail skills.
• Passion for culinary innovation, sustainability, and delivering exceptional guest experiences.