Sous Chef - Beach Club

How we inspire you...

• Competitive salary commensurate with your experience and responsibilities.
• Marriott Explore Rate travel benefits across more than 9,500 Marriott hotels worldwide, extended to eligible family members, partners, and parents.
• 20% discount on food and beverages worldwide and 50% discount across the resort's dining venues.
• Corporate benefits program with exclusive discounts on leisure, lifestyle, and dining experiences.
• A special birthday surprise.
• Complimentary stay at the resort after your first year of service.
• 13th and 14th salary payments.
• Continuous learning and career development through Marriott's corporate learning platform.
• Career growth opportunities within Michelin-starred restaurants and a leading international hospitality company.
• Complimentary meals in the Associate Restaurant.
• Uniforms provided and laundry service included.
• Internal events, celebrations, and team-building activities.
• Opportunities to participate in Corporate Social Responsibility initiatives.
• Comprehensive corporate healthcare coverage.

• Previous experience as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a luxury hotel or high-end restaurant.
• Culinary degree or equivalent professional training.
• Proven leadership and team management experience.
• Strong knowledge of Mediterranean and international cuisine; experience in a Beach Club concept is an advantage.
• Solid understanding of HACCP standards and food safety regulations.
• Excellent organizational, planning, and time management skills.
• Ability to perform effectively in a fast-paced environment while maintaining exceptional quality standards.
• Proactive attitude, attention to detail, and a genuine passion for culinary excellence.
• Flexibility to work shifts, weekends, and public holidays.
• English proficiency is considered an asset.
• Valid work authorization for Spain.

Instantly recognizable, The Ritz-Carlton Tenerife, Abama is the island's most iconic resort-an oasis of tranquility where the sea, the land, and lush subtropical gardens blend seamlessly with architecture inspired by Arabian design. Featuring 462 rooms and suites across the vibrant Citadel and the exclusive Retreat, the resort offers breathtaking views and exceptional experiences, complemented by award-winning dining, multiple swimming pools, a 2,500 m² Spa & Fitness Center, and the largest Ritz Kids in Europe.

JOIN OUR TEAM! ...as Sous Chef - Beach Club Who are we looking for?

Are you passionate about gastronomy and leading high-performing teams? As Sous Chef - Beach Club, you will play a key role in the day-to-day management of the kitchen, ensuring flawless execution of service, upholding The Ritz-Carlton's culinary standards, and delivering an exceptional dining experience for every guest.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. At The Ritz-Carlton, our Ladies and Gentlemen create memorable experiences guided by our Gold Standards. As Sous Chef - Beach Club, your mission will be to lead the culinary team in delivering exceptional dining experiences while ensuring every service reflects the excellence, creativity, and genuine hospitality that define The Ritz-Carlton.

We are looking for a well-organized, hands-on leader with a passion for culinary excellence, capable of inspiring the team while maintaining the highest standards of quality, food safety, and operational efficiency.

Your responsibilities will include...

• Supervising and coordinating the daily operations of the Beach Club kitchen, ensuring smooth, efficient, and high-quality service.
• Leading, coaching, and motivating the culinary team while fostering a collaborative and positive working environment.
• Ensuring recipes, presentations, and food quality consistently meet The Ritz-Carlton standards.
• Working closely with the Chef de Cuisine to develop menus, seasonal offerings, and new culinary concepts.
• Supervising food preparation, plating, and service to ensure consistency and excellence throughout every shift.
• Ensuring full compliance with food safety, hygiene (HACCP), and occupational health and safety standards.
• Managing ordering, receiving, inventory control, and product rotation to minimize waste and optimize food costs.
• Monitoring food cost performance and supporting the achievement of departmental financial objectives.
• Assisting with scheduling, task allocation, and daily team organization in coordination with the Chef de Cuisine.
• Collaborating with other hotel departments to ensure an outstanding guest experience.
• Acting as the kitchen leader in the absence of the Chef de Cuisine, ensuring operational continuity and effective decision-making.