Sous Chef

About SLS The Red Sea

SLS The Red Sea is a luxury lifestyle destination located on the Red Sea coast in Tabuk, Saudi Arabia, specifically serving the cities of Umluj and Tabuk. As part of Ennismore’s global portfolio, SLS Hotels are recognized for their distinctive design and service. The resort features 150 keys, five Food & Beverage venues, and a spa, offering a blend of hospitality experiences.

About the Role

As a Sous Chef at SLS The Red Sea, you will be responsible for leading the daily culinary operations. This full-time role involves supporting the Chef de Cuisine in delivering high-quality cuisine that aligns with SLS standards. The Sous Chef will guide the kitchen team, ensure consistency in food preparation, and maintain an efficient and organized kitchen environment.

Key Responsibilities

• Support the Chef de Cuisine in the daily management and operation of the kitchen.
• Assist in executing menus aligned with the outlet concept, seasonality, and SLS culinary standards.
• Ensure consistent standards of food preparation, taste, presentation, and portioning across all kitchen sections.
• Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution.
• Oversee mise en place and daily kitchen readiness across assigned sections.
• Train, coach, and support junior chefs while promoting a positive kitchen culture.
• Support team scheduling, performance feedback, and development.
• Monitor food costs, stock levels, portion control, and waste to support operational and budget targets.
• Oversee ordering, inventory, storage, labeling, and stock rotation procedures.
• Ensure kitchen equipment is properly maintained and report maintenance requirements.
• Maintain strict compliance with HACCP, food safety, hygiene, and local health regulations.
• Conduct regular checks of kitchen stations, storage areas, and overall cleanliness.
• Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience.
• Manage dietary requirements, allergies, VIP requests, and special arrangements with accuracy and care.
• Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.

Qualifications and Experience

• A minimum of 5-10 years of experience in a culinary leadership role.
• Demonstrated ability to lead a kitchen team and maintain high culinary standards.
• Strong understanding of food safety, hygiene, and HACCP principles.
• Experience in inventory management, cost control, and operational efficiency.

Work Environment

This is a full-time position based at SLS The Red Sea, located in the Tabuk region, serving Umluj and Tabuk. The role operates within a dynamic lifestyle hospitality environment, requiring a hands-on approach to culinary leadership.

Application Process

Candidates interested in this Sous Chef position are invited to apply. Salary details will be discussed during the interview process.