{"id":2423423,"url":"https://alion.io/job/barcelona-wine-bar-sous-chef","title":"Sous Chef","company":{"id":1949348,"name":"Barcelona Wine Bar","domain":"barcelonawinebar.com","url":"https://alion.io/company/barcelonawinebar","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":{"grade":"B","score":80,"open_postings":52,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":21,"computed_at":"2026-10-31T05:58:55Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Delray Beach, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":65000,"max":70000,"currency":"USD","period":"year","gross":null,"usd_annual":70000},"salary_estimate":null,"experience_years_min":1,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-16T13:47:06Z","employer_posted_date":"2026-10-13","last_verified_at":"2026-10-31T14:02:21Z","board_verified":true,"closed_at":null,"days_open":45,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":45},"description":"Description\nWorking directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.\nResponsibilities:\nCommit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience\nWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision\nMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen\nHandle volume and stress with poise and finesse\nOrganize and manage the expo process in the kitchen\nUphold the standard of high-quality food above all else\nUnderstand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate\nSkills:\nShare the passion for food, wine and the guest experience\nAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours\nExcellent time manageability skills\nActive listening and learning skills\nAbility to teach techniques and strategies to those under you\nBasic computer skills for menu building\nWorking Conditions\nBe able to withstand the pressure and strain of working in close quarters\nHours may vary if Chef must fill in for his/her colleagues or if emergencies arise\nPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion\nWork with hot, cold, and hazardous equipment\nEducation/Experience:\n1-3 years of high volume kitchen experience\nCulinary degree preferred\nSalary Description\n$65,000-$70,000/year","description_format":"text","description_chars":2021,"description_truncated":false,"requirements":{"experience_years_min":1,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Catering & Food Services"],"lifecycle":[{"event":"open","at":"2026-10-13T06:26:36Z"}],"visa":[],"liveness":{"score":11,"band":"cold","label":"Long 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