Sous Chef

Role Description This is a full-time, on-site Sous Chef role based at San Clemente Palace in Venice. The Sous Chef supports the Head Chef in planning and executing daily kitchen operations, ensuring consistent quality across all menus and service periods. Responsibilities include supervising kitchen staff, coordinating food preparation and plating, and maintaining high standards of food safety and hygiene. The role involves overseeing inventory, assisting with ordering and cost control, and contributing to menu development and seasonal specials. The Sous Chef also trains team members, helps manage schedules, and collaborates with restaurant and banquet teams to deliver exceptional guest experiences.

Qualifications

• Professional culinary training and strong technical skills in food preparation, cooking methods, and plating.
• Experience in a hotel or fine-dining kitchen, ideally in a Sous Chef or senior line cook position.
• Knowledge of food safety, sanitation standards, and HACCP guidelines, with a commitment to maintaining a clean, organized kitchen.
• Team leadership abilities, including staff supervision, training, and effective communication with diverse kitchen and service teams.
• Good organizational and time-management skills to handle high-volume service, multiple stations, and special events.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by hotel operations.
• Creativity and passion for high-quality cuisine, with an interest in Italian and Mediterranean flavors and seasonal ingredients.
• Basic understanding of food cost control, portioning, and waste reduction to support budget and profitability goals.
• Fluency in English; knowledge of Italian or other languages is an advantage.
• Eligibility to work in Italy and willingness to adhere to all local regulations and hotel policies.