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[New Opening] Honest Greens - Sous Chef (M/F) - Campo Grande

On-site in Lisbon·Full-time·Added 12 days ago (last checked 13 Oct)

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Our summary

Work mode: On-site, Lisbon
Contract: Full-time
Experience: 3+ years

Skills

This job advert was originally written in Portuguese.

Requirements

What we're looking for

Minimum of 3 years of experience in kitchen operational management;
Mastery of classical and contemporary cooking techniques;
Team management, planning, and service organization skills;
Solid knowledge of technical sheets, waste, and costs;
Experience in stock management, inventories, and ordering;
Team spirit and the ability to motivate colleagues;
Sense of commitment and attention to detail.

Pay & benefits

What you'll get

Integration into a solid, dynamic, and expanding group;
Flexible salary (possibility of advancing part of your salary);
Possibility of having 3 extra vacation days;
Free meal at the workplace;
Birthday day offered by the company;
Integration into a young and dynamic team;
Possibility of career progression;

The role

Honest Greens is an innovative and rapidly expanding restaurant brand, with a clear mission: to improve society through real food. We believe that eating healthily should be simple, accessible, and delicious. That is why we create gastronomic experiences that combine flavor, health, and sustainability, integrating technology and new trends to help people take care of themselves and live better.

We came to change the rules of the sector. We bet on real food and authentic people, with the desire to contribute and grow in a dynamic and committed environment.

If you are looking for a place where you can be yourself, learn every day, and work in a team, Honest Greens is the place for you.

Honest Greens is looking for a Sous Chef with attitude, passion, and the desire to be part of a brand that breathes healthy lifestyle and authenticity.

What you'll do

Support the Head Chef, ensuring the efficient operation of the restaurant;
Supervise and support the kitchen team, ensuring that each station complies with technical sheets and defined standards;
Cook, prepare, and plate all dishes;
Ensure the mise en place for service;
Comply with HACCP requirements;
Control stocks, receive goods, store, and ensure the proper management of products;
Collaborate in cost management, waste control, and operational efficiency;
Assume leadership of the kitchen in the absence of the Head Chef;
Train and integrate new employees;
Maintain an organized, safe, and collaborative working environment.

Basically...

Your MISSION will be to lead and inspire the team in the preparation and making of dishes, providing unforgettable gastronomic moments to our customers!