Junior Sous Chef

Hotel Le Fontanelle S.p.A.; Pievasciata; Presencial; EUR 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Accommodation for non-residents

Competitive salary package

Growth opportunities

Dynamic work environment

Descripción de la vacante

Hotel Le Fontanelle in Tuscany is seeking a motivated Junior Sous Chef to join the kitchen team. You will oversee the kitchen brigade under the supervision of the Sous Chef, manage daily stations, and maintain high culinary quality and service standards.

Responsibilities include ensuring guest satisfaction, controlling daily kitchen operations, and training staff. The role requires a proactive, detail-oriented professional with a passion for hospitality and a desire to create unforgettable

Formación

• Previous experience in a similar role in high-quality hotels or restaurants.

Responsabilidades

• Provide exceptional customer service, ensuring guest satisfaction.
• Manage the daily operations of the kitchen.
• Collaborate with the team to achieve sales and guest satisfaction goals.
• Supervise and train staff, ensuring high service standards.
• Manage various sections and resolve any issues promptly and professionally.
• Monitor and maintain hygiene and safety standards.

Descripción del empleo

A charming collection of properties in the heart of Tuscany, located atop a hill in Castelnuovo Berardenga, in the province of Siena, surrounded by the peaceful Tuscan countryside.Fontanelle Estate is the brand of the Bolfo Family, bringing together Hotel Le Fontanelle (5-star), the Vallepicciola winery and the new 5-star luxury hotel, The Club House, inaugurated in May 2022. We offer a unique experience, focused on luxury and relaxation, in a place of exceptional beauty.

Location

Employment Type

Full-time, on-site.

Position

We are looking for a motivated and dedicated Junior Sous Chef to join our kitchen team at Hotel Le Fontanelle*****. In this role, the candidate will be responsible for the complete management of the kitchen brigade under the supervision of the Sous Chef, daily control of the kitchen stations, and must maintain the high quality and management standards required.

Key Responsibilities

• Provide exceptional customer service, ensuring guest satisfaction.
• Manage the daily operations of the kitchen.
• Collaborate with the team to achieve sales and guest satisfaction goals.
• Supervise and train staff, ensuring high service standards.
• Manage various sections and resolve any issues promptly and professionally.
• Monitor and maintain hygiene and safety standards.

Requirements

• Previous experience in a similar role in high-quality hotels or restaurants.
• Ability to work in a fast-paced environment and manage stressful situations.
• Availability to work shifts, weekends, and holidays.
• Excellent knowledge of culinary techniques and food safety regulations.
• High level of professionalism and integrity.
• Proactivity in problem-solving and process improvement.
• Ability to contribute innovative ideas to menus and dishes.
• A team-oriented attitude and the ability to motivate others.
• Results-oriented with attention to detail.
• Passion for the hospitality industry and a desire to create unforgettable experiences for guests.

What We Offer

• A stimulating and dynamic work environment.
• Opportunities for growth and professional development.
• Competitive salary package.
• Accommodation for non-resident employees.

Further details will be provided during the interview.