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Open nowPosted 8 hours ago

Sous Chef - Agali Hotel Paxos

Domes Resorts & Reserves

Where
Gaios, Ionian Islands, Greece
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Your applicationOpen nowSous Chef - Agali Hotel PaxosDomes Resorts & Reserves · Gaios, Ionian Islands, Greece

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  6. 58.9%60 days
This job: posted 8 hours ago

The posting

A place to begin. A place to belong.

Great hospitality is personal. It lives in the people who notice, care and lead the way. At Domes Resorts, we create moments our guests never forget and a workplace where talented people make their mark and build lasting careers.

We are one of the most awarded lifestyle hospitality groups in Greece and one of the fastest growing in Europe, with new openings almost every year. A growing portfolio of distinctive brands, affiliations with Marriott and Hilton, and handpicked destinations from Crete, Rhodes, the Ionian Islands, Chalkidiki and the Cyclades to Athens, Portugal and Spain.

Join us as our Sous Chef at Agali Hotel Paxos. Bring your passion, humility and perseverance. We will help you grow from there: real responsibility, the chance to move across brands and destinations, and a team that values your voice, invests in your growth and celebrates your wins.

Agali Hotel Paxos, part of Domes Resorts, is a unique beachfront boutique hotel set in the enchanting landscape of Paxos, surrounded by lush greenery and the crystal-clear waters of the Ionian Sea. Combining authentic island charm, understated luxury and warm, personalized hospitality, it offers a distinctive environment where people and experiences come together to create unforgettable moments.

About the role

As Sous Chef at Agali Hotel Paxos, you will be second in command to the Head Chef or Chef de Cuisine. You will oversee the preparation and presentation of dishes, supervise the kitchen team and make sure our culinary standards are met every day, bringing culinary expertise, organisation, leadership and a deep understanding of kitchen operations.

What you will do

Kitchen operations

  • Support the Head Chef in daily kitchen management, including schedules, task allocation, workflow and the development of creative, seasonal menus that meet guest preferences and dietary requirements.
  • Oversee and take part in preparing, cooking and plating dishes to our recipes and standards, with correct portion control and presentation.
  • Check ingredients regularly for freshness, quality and food safety, monitor stock and work with suppliers to keep the right levels.

Team leadership

  • Supervise the team during service, delegate effectively and keep the work environment positive and productive.
  • Train the team in cooking techniques, food handling and safety procedures, building a culture of continuous learning.
  • Work with HR on recruitment and traineeship programmes.

Food safety and stock

  • Ensure correct handling, storage and labelling of ingredients to prevent cross contamination.
  • Carry out regular kitchen audits and hygiene inspections and resolve any issues.
  • Help manage kitchen stock efficiently.

Creativity and innovation

  • Stay up to date with culinary trends, techniques and best practice, and contribute to menu innovation.
  • Experiment with new ingredients and methods to enhance the menu and dining experience.
  • Share feedback and ideas with the Head Chef on menu improvements and kitchen efficiency.

Requirements

What you will bring

  • At least 7 years of experience in a professional kitchen, ideally in high volume or fine dining.
  • Proven experience in a supervisory role, with strong leadership and team management skills.
  • Thorough knowledge of food safety, hygiene regulations and kitchen procedures.
  • In depth knowledge of cooking techniques, ingredients and presentation.
  • Excellent spoken and written English.
  • Good knowledge of MS Office and POS systems.
  • The ability to work under pressure and manage several priorities in a fast paced kitchen.
  • Excellent planning and organisational skills, so stations are set up correctly, tasks are assigned efficiently and dishes go out on time.
  • The ability to build strong working relationships within the kitchen and with other departments.
  • A culinary degree or equivalent certification from a recognised culinary school is desirable.

Benefits

What we offer

  • Competitive salary and benefits (shared before your first interview)
  • Continuous training and development opportunities
  • Career mobility across our brands and destinations
  • A friendly and supportive work environment

Pay Transparency

All candidates invited to interview will be informed of the starting salary range for the role before their first interview. The starting salary is set within this range on the basis of objective, gender-neutral criteria related to the requirements of the role. In line with Greek Law 5316/2026 on pay transparency, we will not ask about your current or previous salary at any stage of the selection process. All information provided to candidates will be made available in a format accessible to persons with disabilities, taking into account their specific needs.

Equal Opportunity and Equal Pay

Domes Resorts is an equal opportunity and equal pay employer. We believe in building a diverse team and nurturing an inclusive, people-first culture where everyone can grow and belong. We are committed to equal pay for equal work or work of equal value, and to non-discrimination on any ground, including gender, gender identity or characteristics, sexual orientation, age, disability or chronic illness, race, colour, national or ethnic origin, descent, religious or other beliefs, family or social status, or any other ground protected under applicable law.

All applications will be handled in strict confidentiality.

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