Sous Chef

About Accor and SLS The Red Sea

Accor is seeking a Sous Chef for SLS The Red Sea. SLS Hotels, part of Ennismore’s lifestyle portfolio, are recognized for their design and service. SLS The Red Sea is a resort destination featuring 150 keys, five Food & Beverage venues, and a spa. This full-time role is part of a team focused on delivering culinary experiences.

Role Summary

The Sous Chef will lead daily culinary operations, supporting the Chef de Cuisine in delivering high-quality cuisine that aligns with SLS standards. This hands-on leadership role involves guiding the kitchen team through preparation and service, ensuring consistency, and maintaining an efficient and organized kitchen environment for all services. The position requires 5-10 years of experience.

Key Responsibilities

• Support the Chef de Cuisine in the daily management and operation of the kitchen.
• Assist in executing menus aligned with outlet concepts, seasonality, and SLS culinary standards.
• Ensure consistent standards of food preparation, taste, presentation, and portioning.
• Lead and supervise the culinary team during preparation and service to ensure smooth workflow.
• Oversee mise en place and daily kitchen readiness across assigned sections.
• Train, coach, and support junior chefs, fostering a positive kitchen culture.
• Support team scheduling, performance feedback, and development.
• Monitor food costs, stock levels, portion control, and waste to meet operational and budget targets.
• Oversee ordering, inventory, storage, labeling, and stock rotation procedures.
• Ensure proper maintenance of kitchen equipment 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 with front-of-house teams to ensure smooth service and guest experience.
• Manage dietary requirements, allergies, VIP requests, and special arrangements.
• Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.

Candidate Profile

The ideal candidate will have 5-10 years of experience in a culinary leadership role, demonstrating strong operational skills and an understanding of high-quality cuisine. The role requires a leader who can maintain standards, manage a team, and ensure efficient kitchen operations while adhering to safety and hygiene protocols.

Work Environment

This position is based at SLS The Red Sea, operating within a dynamic resort environment that emphasizes hospitality and guest experience. The role involves working as part of a culinary team focused on delivering distinctive dining. This is a full-time position.