Executive Sous Chef - Luxury Wellness Kitchen Leader

InterContinental Hotels Group; Roma; On-site; EUR 68,000 - 90,000; Full time

Job summary

Six Senses Rome is seeking an Executive Sous Chef to support the Executive Chef and Chef de Cuisine in delivering exceptional culinary experiences. You will lead the kitchen and stewarding teams, uphold Six Senses standards, and drive profitability while maintaining strict quality and hygiene controls.

The role requires 2–4 years of kitchen experience in luxury settings, strong knife skills, farm-to-table understanding, and fluency in Italian with good English.

Qualifications

• High school diploma or equivalent is not sufficient; hospitality diploma/degree is preferred.
• Knowledge of broiler equipment and meat/fish cookery is required.
• Technical skills include advanced MS Office platforms.
• Proven results in customer satisfaction, operational excellence, host satisfaction, revenue and profit.
• Fluent in Italian and good in English; additional languages are a plus.

Responsibilities

• Support the Executive Chef and Chef de Cuisine and assume full responsibility for the efficient operation of the Kitchen department.
• Guide kitchen hosts on portion control and presentation; monitor final product before serving.
• Ensure attendance, uniform, punctuality and service quality; conduct on-the-job and other training for hosts.
• Recruit internally where possible and appoint the best candidates for vacancies.
• Prepare meats, seafood, poultry, vegetables using various equipment and maintain product quality.

Skills

Strategic decision-making

Customer focus

Operational excellence

Team leadership

Education

Hospitality diploma/degree

Tools

MS Office

Job description

Six Senses Rome is seeking an Executive Sous Chef to support the Executive Chef and Chef de Cuisine in delivering exceptional culinary experiences. You will lead the kitchen and stewarding teams, uphold Six Senses standards, and drive profitability while maintaining strict quality and hygiene controls.

The role requires 2–4 years of kitchen experience in luxury settings, strong knife skills, farm-to-table understanding, and fluency in Italian with good English.