About the job
Join the Domes Team!
At Domes Resorts, we pride ourselves on being one of Greece's most prestigious lifestyle hospitality brands, rapidly gaining recognition across Europe. With locations in Crete, the Ionian Islands, Chalkidiki, the Cyclades, Athens, and Portugal, we curate unforgettable experiences through our four innovative brands, enhanced by partnerships with renowned hospitality giants like Marriott and Hilton.
Our success is driven by our dedicated team. We empower our staff, especially young professionals, to flourish in a dynamic and innovative work environment characterized by passion, humility, and perseverance. Teamwork, integrity, and career development are just a few of the reasons why nearly 2,000 employees choose to build their future with us each year.
About Domes Miramare Corfu
We are excited to announce that we are expanding our team at our luxurious, five-star resort, Domes Miramare Corfu, The Luxury Collection, providing an unparalleled luxury experience in the beautiful island of Corfu.
Position Overview: Executive Sous Chef
As the Executive Sous Chef at Domes Resorts, you will play a vital leadership role within our kitchen, acting as both a hands-on culinary expert and a supervisor responsible for guiding our kitchen team. Your primary responsibilities will include ensuring the efficient functioning of the kitchen, upholding the highest food quality standards, managing staff performance, and overseeing cost control, inventory, and compliance with safety regulations. In this role, you will work closely with the Executive Chef to ensure our kitchen consistently delivers exceptional dishes while achieving operational and quality goals.
Key Responsibilities:
Kitchen Management and Leadership
- Facilitate kitchen operations by managing workflow and ensuring efficient operations across all cooking sections (e.g., grill, fry) during service hours.
- Directly oversee kitchen staff performance, particularly during peak service times, ensuring timely and consistent dish preparation while upholding standards set by the Executive Chef.
- Step in to assist line cooks or resolve challenges in the kitchen, whether they pertain to technical cooking issues, team dynamics, or logistical hurdles.