Sous Chef
Core
Lead culinary operations, manage kitchen staff, and execute menus for a hotel's breakfast, lunch, wine bar, and courtyard outlets in Florence.
Role type
Senior IC Sous Chef
Builds
Daily food production, menu execution, and kitchen operations for a boutique hotel (via careerplan.io/jobs/2833791-sous-chef-at-italy)
Domain
Hospitality / Culinary
Required skills
Kitchen operations management, HACCP compliance, team leadership, food cost control, supplier relations, sustainable cooking practices, Italian culinary techniques
Preferred skills
Pre-opening kitchen setup experience, zero-waste initiatives, seasonal menu development
Technologies
Kitchen management systems, inventory tracking tools
Responsibilities
Oversee daily food production and line service across multiple outlets; manage kitchen staff recruitment, scheduling, and coaching; ensure strict HACCP and food safety compliance; control food inventory and costs; implement sustainable kitchen practices; collaborate with F&B Manager on menu performance and seasonal dishes.
Seniority
Senior, hands-on IC