Pre-Opening Sous Chef - Florence, Local & Sustainable

The Usual; Firenze; On-site; EUR 30,000 - 32,000; Full time

Benefits offered by this job

Salary 30k-32k EUR/year

13th & 14th month included

Pension contribution

Travel assistance for commuting

Job summary

The Usual Florence is recruiting a skilled Sous Chef to lead culinary operations for our upcoming Florence location, reporting to the F&B Manager. You will oversee kitchen setup, menu execution, team management, and daily service across all outlets.

You will source local ingredients, ensure HACCP compliance, mentor staff, and collaborate with the front-of-house team to deliver sustainable, high-quality dining experiences in a vibrant, international hotel environment.

Qualifications

• Proven leadership experience as Sous Chef or higher in lifestyle hospitality.
• Ability to manage kitchen operations independently.
• In-depth knowledge of local Italian health & safety regulations, HACCP compliance, and allergen management.
• Experience in pre-opening kitchen setups is a plus.
• Passion for fresh, seasonal ingredients and local Tuscan producers.
• Strong coaching and communication skills with an approachable leadership style.
• Fluency in Italian and working proficiency in English; eligible to work in Italy.

Responsibilities

• Lead and oversee daily kitchen operations across all outlets.
• Drive pre-opening culinary readiness in collaboration with the F&B Manager.
• Ensure HACCP compliance and allergen control throughout the kitchen.
• Recruit, coach, and manage the kitchen team, fostering a collaborative environment.
• Manage inventory, supplier relations, and food cost targets.

Skills

Leadership experience

Team management

Culinary leadership

Italian language

Job description

The Usual Florence is recruiting a skilled Sous Chef to lead culinary operations for our upcoming Florence location, reporting to the F&B Manager. You will oversee kitchen setup, menu execution, team management, and daily service across all outlets.

You will source local ingredients, ensure HACCP compliance, mentor staff, and collaborate with the front-of-house team to deliver sustainable, high-quality dining experiences in a vibrant, international hotel environment.