Executive Sous Chef

The Birthplace of stories and legends since 1887, Raffles is a legendary brand, steeped in history and loved by generations past, present and future.  Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment.

Raffles Europejski Warsaw, a beloved icon sitting proudly on Royal Route in the heart of Warsaw, delivers the new chapter of luxury in its extraordinary history that spans over 160 years.

The lovingly restored and reinvented hotel has 106 timeless elegant guest rooms with 24-hour Butler service, signature Europejski Grill restaurant, legendary Long Bar, a century-old heritage patisserie Lourse Warszawa, and a revitalizing oasis Raffles Spa.

It also acts as a showcase for the best modern Polish art, with Hotel Europejski Art Collection.

Raffles Europejski Warsaw Hotel is seeking a visionary Executive Sous Chef to lead our Europejski Grill.

This is a rare opportunity to join a world-class luxury hotel and craft extraordinary dining experiences that blend classic European culinary traditions with modern innovation. Reporting directly to the Executive Chef, you will oversee the daily operations of the restaurant kitchen, inspire a talented team, and leave your mark on every dish served to our distinguished guests.

Key Responsibilities:

• Lead and manage all aspects of the kitchen, ensuring exceptional quality, consistency, and presentation.
• Collaborate with the Executive Chef to craft seasonal menus, innovative dishes, and culinary concepts inspired by European flavors.
• Source high-quality ingredients and maintain strong supplier relationships, prioritizing freshness and sustainability.
• Partner with Front-of-House teams to elevate guest service through menu training and product knowledge.
• Engage directly with guests, responding to feedback and continuously enhancing dining experiences.
• Support recruitment, onboarding, training, and development of culinary colleagues.
• Supervise, mentor, and inspire kitchen staff, fostering a culture of excellence, teamwork, and creativity.
• Collaborate with Marketing and PR to showcase culinary offerings via media, events, and digital platforms.
• Assume full kitchen leadership in the absence of the Executive Chef.
• Maintain strict hygiene, food safety, and cost control in line with hotel standards.
• Monitor inventory, suppliers, and ordering processes to optimize efficiency and minimize waste.
• Ensure seamless coordination with Front-of-House teams for an outstanding guest experience.