🌊 Junior Sous Chef Wanted — Waterfront Kitchen at a Five-Star Urban Resort, Barcelona

🍽 Opportunity SLS Barcelona, the only five-star hotel in the city with a terrace off every one of its 471 guestrooms, is hiring a Junior Sous Chef to help run its kitchen under the Executive Chef — a property built around rooftop dining and bars, three pools, an 800-square-metre ballroom, and the kind of theatrical, playful energy SLS is known for. The hook: this is urban-resort cooking on Barcelona's Port Forum waterfront, with the scale and buzz of a large hotel kitchen but the creative latitude of a brand that wants its food to feel as inventive as its architecture. 👨‍🍳 Role & Responsibilities Manage a busy kitchen, bringing bold flavour to the guest experience Create, execute, and produce food to a consistently high standard of quality, presentation, and flavour, with an eye on industry trends and neighbourhood demand Ensure statutory compliance across all food and drink service areas Keep well-organised storerooms and inventories that support a smooth-running kitchen Nurture and develop kitchen team talent, building an environment where people can do their best work Keep orders, deliveries, service, and food hygiene standards running smoothly day to day Work directly with the Executive Chef on new ideas and techniques to keep the kitchen creative and evolving 🌎 ChefJobs Abroad Analysis Barcelona's Port Forum district puts a chef on the city's waterfront rather than in a landlocked hotel block, and SLS Barcelona's scale — rooftop bars, multiple pools, a full events ballroom — means real variety in what a Junior Sous Chef touches day to day, from guestroom terrace dining to large-scale banquet service. What distinguishes this from a standard hotel sous seat is the brand itself: SLS leans into theatrical, playful hospitality, giving a Junior Sous Chef room to bring ideas to the Executive Chef rather than just execute a fixed standard. It's a strong move for a Chef de Partie ready to step into their first sous-level leadership role, in a European food city with genuine year-round demand for skilled kitchen talent. ✅ Best Fit Chefs de Partie with 4+ years in busy, high-volume kitchens ready for their first sous-level leadership role Chefs with a proven track record working in large kitchen teams Natural leaders who lead by example and build an environment where their team can do their best work Chefs who want real input into menu ideas and technique, not just execution Methodical, process-driven cooks who can still work flexibly and calmly under deadline pressure Team players without ego who want to get stuck into a hard-working, supportive kitchen culture Not a fit for chefs who want a quiet, low-volume kitchen over a large, high-energy hotel operation