Sous Chef

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

Join us as

Sous Chef

Benvenuti a The Usual, an international and innovative hotel group that is committed to transform the hospitality industry into positive experiences for our guests, colleagues, and local communities. We are bringing travel as a force for good to Florence, with our first The Usual hotel outside the Benelux, planned to open in Q1 2027.

Florence is a city where food, wine and craftsmanship are part of everyday life. As our Sous Chef you'll shape an experience that celebrates exactly that. Together with your team, you'll create a welcoming place where guests and locals come together to enjoy carefully sourced food, local wines and genuine hospitality. Join us in bringing The Usual Florence to life.

Be you with us

We believe in a new way of travelling, where all people feel welcome, connected and inspired to live more consciously, without sacrificing style or a great time together. We want to redefine hospitality and encourage conscious travel where sustainable choices are prioritized by offering fun, inclusive and mindful hotel experiences.

Moments from the station and steps from Florence’s most iconic streets, you will find The Usual Florence. A hotel under construction with a focus of design and sustainability, that will offer 80 guest rooms, a lively new concept of wine bar with small Tuscan dishes, a library and amenities including fitness, art space and a lush inner courtyard.

Working at The Usual Florence means being part of a passionate and international team. We encourage our people to take ownership, care for the world and people around them, and stay curious. Join us in challenging the status quo.

The role

As Sous Chef, you will lead the culinary operations at The Usual Florence, reporting directly to the F&B Manager. Working with Florence’s most iconic flavours, you'll oversee kitchen setup, menu execution, team management, and daily service across all outlets.

We believe great food starts with great ingredients. That's why we cook with care and work closely with local suppliers and neighbourhood partners. Some iconic dishes are best left to the experts, which is why we proudly source them from some of Florence's finest local artisans and producers. Other classics are reimagined with a The Usual twist, always keeping sustainability at the heart of what we do.

This is a hands‑on culinary leadership role combining daily kitchen management, menu implementation, cost control, strict HACCP compliance, and team mentoring. You will take full operational ownership of the kitchen to deliver consistent quality, efficiency, and a mindful food experience.

Among other things, you will:

• Drive pre‑opening culinary readiness in collaboration with the F&B Manager, including kitchen workflow setup, smallwares procurement, and initial supplier onboardings.
• Lead and manage all daily food production and line service across breakfast, lunch, wine bar small plates, and courtyard offerings.
• Take full accountability for HACCP protocols, local Italian sanitation guidelines, food safety, and allergen control across all kitchen areas.
• Recruit, schedule, coach, and direct the kitchen team, building a positive, organised, and collaborative environment.
• Manage food inventory, receiving procedures, supplier relations, and stock rotation to maintain optimal freshness and food cost targets.
• Drive sustainable kitchen practices by actively implementing zero‑waste initiatives, portion control, and energy‑conscious cooking methods.
• Prepare and present high-quality dishes in line with The Usual's concept, ensuring immaculate presentation and recipe consistency.
• Work closely with the F&B Manager to analyse sales performance, evaluate menu performance, and implement seasonal dishes and daily specials.
• Collaborate seamlessly with the front‑of‑house team to maintain smooth service flow, rapid problem resolution, and elevated guest satisfaction.
• Help organise kitchen support for hotel events, courtyard activations, and local artisan pop‑ups.

What you'll bring to the table

Cooking is your passion, and you take pride in leading an efficient, harmonious, and high‑performing kitchen. As our top culinary leader, you combine strong practical culinary skills with clear team management, sharp organization, and solid operational discipline. You value quality, sustainability, and collaboration, understanding that every plate contributes to the overall guest experience.

In addition, the following requirements apply:

• Proven leadership experience as a Sous Chef, Head Chef, or Senior Chef de Partie, preferably within lifestyle hospitality, boutique hotels, or dynamic culinary venues.
• Demonstrated ability to manage kitchen operations independently, reporting into department management or F&B leadership.
• In‑depth certified knowledge of local Italian health & safety regulations, HACCP compliance, and allergen management.
• Experience in pre‑opening kitchen setups or launching new kitchen concepts is considered a distinct advantage.
• Passion for fresh, seasonal ingredients, local Tuscan producers, and contemporary culinary techniques.
• Strong coaching, recruitment, and communication skills with an approachable, constructive leadership style.
• Practical knowledge of kitchen administrative routines (inventory counts, COGS tracking, temperature audits, and shift scheduling).
• High attention to detail, cleanliness, station organization, and consistent dish execution.
• Availability to work flexible shifts, including mornings, evenings, weekends, and public holidays.
• A genuine passion for sustainability, conscious sourcing, and food waste reduction.
• Fluency in Italian and working proficiency in English are required.
• You are legally allowed to work in Italy.

What's in it for you?

• An annual salary between 30,000 - 32,000 EUR per year (includes 13th & 14th month).
• 26 holidays to relax and unwind throughout the year.
• Pension contribution to take care of your old days.
• The unique opportunity to join a new hotel and set the foundations for our beautiful new location.
• Contribution towards your commuting travel costs.
• A dynamic and collaborative work environment where your ideas are valued.
• Do you like your colleagues? Join us for get‑togethers with food and beverages to strengthen those connections.
• Personal coaching based on (y)our goals, development and ambition.
• Discount for you and family while enjoying time off (relax, eat, sleep, meet, and play) in our hotels.
• Extra time off to volunteer with our charities.

The anticipated start date for this role is January 2027.

Contact information

Questions?

Please don’t hesitate to reach out (in English), we can’t wait to meet you! You can reach out to our People & Culture department [e-mail].

As our hiring team is international, please submit your application in English.