Junior Sous Chef, Costa Navarino (2026), Costa Navarino, GR

Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.

Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.

W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.

Costa Navarino is looking for a Junior Sous Chef. The selected candidate will be responsible for guiding and supervising their team, ensuring tasks are effectively allocated. They will track inventory and costs to meet departmental goals, while overseeing the production and quality control of dishes in line with brand standards and superior instructions. The role requires strong collaboration with other departments, menu creation, and costing of daily specials. Additionally, the candidate will address problems and fulfill special customer requests as needed.

Responsibilities

• Follows all company policy procedures related to food preparation, receipt, storage and handling
• Full knowledge of the menu, its recipes, its production methods and the presentation of the dishes according to the company's brand standards
• Quality control of raw materials and specifications
• Solving customer, team issues and meeting special customer requests
• Operation: Presentation and listing of recipes according to brand standards
• Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
• Control and monitoring for the completion of departmental objectives
• Knowledge and adherence to meal preparation procedures for allergies and dietary habits
• To organize and guide the department according to the achievement of corporate goals
• Control for the observance, application and renewal of brand standards
• Management of the department's human resources, training, coaching and empowerment