Sous Chef

Miramis Group; Porto Ercole; Remote; EUR 24,000 - 29,000; Full time

Benefits offered by this job

Meal vouchers

Staff residence

Shuttle to work

Discounts for health and personal care

Job summary

Miramis Group is seeking a talented Sous Chef for the 2027 summer season at La Roqqa Hotel in Porto Ercole. You will be the Chef’s right hand, coordinating stations, ensuring quality and high standards, and supporting menu development and production planning.

You’ll lead the brigade, manage orders and food cost, and stand in for the Chef when needed. Training and developing team members will be part of your daily focus, in a collaborative, high-end environment.

Qualifications

• Experience in luxury properties or fine dining.
• Knowledge of classic and modern cooking techniques.
• Lead brigade and run service in high-volume settings.
• Production planning, orders and stock management.
• Food cost principles and waste control.
• HACCP standards and self-monitoring.
• Good command of English; other languages is a plus.
• Hospitality school diploma or professional culinary training.
• Willingness to run cooking classes for international guests.

Responsibilities

• Coordinate kitchen stations during service, ensuring quality and consistency.
• Support menu development and production planning.
• Manage food orders and cost; oversee stock.
• Train and develop brigade; foster a collaborative, organised environment.
• Stand in for the Chef when needed.

Skills

Leadership

Kitchen management

Food cost control

HACCP knowledge

English proficiency

Menu development

Stock management

Education

Hospitality school diploma

Professional culinary training

Job description

Company La Roqqa Hotel Location Porto Ercole, Italia Functional Area Kitchen Workplace type On site Compensation Starting from 26.675,00 EUR per year

Company Description

Miramis is a collection of brands within Miramis Hospitality group, a hospitality, restaurant, and entertainment company in the luxury segment, headquartered in Sweden and owned by Qarlbo AB. Qarlbo is the family holding company owned by the Jonsson family, focused on long‑term investments in other sectors as well, such as hydrogen, biodiversity, and real estate, with the ambition of creating a legacy for future generations.

The group’s portfolio spans Sweden and Italy. In Stockholm, Miramis operates Cirkus Arena and Restaurant, Backstage Hotel, and Hasselbacken, and is developing Gasometer, a new arena and cultural destination in the Gasworks area of Norra Djurgårdsstaden.

In southern Tuscany we find Hotel LA ROQQA, Scirocco Restaurant, and Isolotto Beach Club in Porto Ercole, Hotel Torre di Cala Piccola in Porto Santo Stefano, and the country estate La Capitana in Magliano in Toscana, which is undergoing a major repositioning project this year.

Position

We are looking for a Sous Chef for 2027 summer season at our La Roqqa Hotel, reporting directly to the Head Chef.

Your role and mission at Miramis:

As Sous Chef, you will be the Chef’s right hand and a point of reference for the entire kitchen brigade, playing a front‑line role in creating exceptional dining experiences for our guests. You will coordinate the stations during service, ensuring quality, consistency and the high standards that define Miramis. You will support the Chef in developing menus, planning production and managing orders and food cost, and you will stand in for the Chef when they are away. You will also be responsible for training and developing the members of the brigade, fostering a collaborative, well‑organised working environment focused on continuous improvement.

Requirements

Requirements for the role:

• Solid experience in the role, preferably in luxury properties or fine dining restaurants
• In-depth knowledge of classic and modern cooking techniques
• Ability to lead the brigade and run service, even in high-volume settings
• Experience in production planning and in managing orders and stock
• Knowledge of food cost principles and waste control
• In-depth knowledge of HACCP standards and the self‑monitoring (HACCP) manual
• Good command of English; other foreign languages are a plus
• Hospitality school diploma or professional culinary training
• Knowledge of English in a culinary context is a plus, as you may also have the opportunity to run cooking classes for our international guests.

People are our greatest asset: we are looking for someone who knows how to care for the team, build trust and contribute to a positive, respectful working environment. That is why the ideal candidate should have the following soft skills:

• Authoritative yet empathetic leadership, with the ability to motivate and empower the brigade
• Calm and clear thinking under pressure, even at the busiest moments of service
• Meticulous attention to detail and a genuine passion for cooking
• Excellent organisational skills and the ability to prioritise
• Strong cross‑departmental collaboration with the restaurant floor, pastry and storeroom teams
• Adaptability, initiative and a drive to innovate.

Other information

We like to call it “Total Reward,” because our compensation proposal is holistic and takes into account several aspects.

Contract and compensation:

• Seasonal contract for 2027, approximately from April to October. Start and end dates may vary depending on the property and operational needs;
• Gross annual salary starting from €26.675, to which variable elements are added where applicable: public holidays, Sundays, night shifts, overtime/additional work, and tips; salary varies according to the candidate’s experience and is assessed during the individual selection process;
• Contract in line with the National Collective Labor Agreement (CCNL) for Tourism – Confcommercio, with a 5 working days + 2 days off schedule.
• Meal vouchers (Ticket Restaurant) of €8 for each day of work;
• For relocating employees : shared accommodation at our Staff Residence or apartment;
• Shuttle service to work for relocating employees without a car;
• Discounts and partnerships for health and personal care, training, travel, and entertainment.

Our recruitment process is structured as follows:

• Interview with the Hiring Manager
• Practical assessment
• Check of references and qualifications
• Offer followed by an intent letter

Why Miramis?

• An authentic, feedback‑oriented environment where every contribution matters;
• Opportunities to learn from hospitality professionals;
• Clear objectives and Professional growth through training, mentoring, and coaching;
• Ice Breaking Days: onboarding dedicated to immersive experiences designed to foster personal growth;
• Craft Your Break: quality products offered during breaks;
• Storyteller Awards: recognition for those who embody the company values and are positively reviewed by our guests.

Being part of our Group means joining an organisation with several properties, each with its own identity. According with organisational needs and your professional growth, you may work at properties other than the one you first join. We believe this empowers your skills, vision and relationships, in line with our values.

Want to discover what truly sets us our company culture apart? Take a look at our Manifesto!

The story of Miramis is the story of two places with deep meaning.

On one side, a vibrant historic city in Northern Europe; on the other, an authentic and captivating promontory overlooking the Mediterranean Sea . Sweden and Italy, Stockholm and the Argentario: for the Jonsson family, both represent deep roots, places to be celebrated, preserved, and enhanced. Places where people's stories, the beauty of nature, and architectural heritage deserve to be preserved and honored.

Miramis promotes gender equality and is committed to selecting talented individuals inspired by excellence, authenticity, and personal growth. All applications meeting the role requirements will be considered regardless of gender, age, sexual orientation, or background, in accordance with Italian Law No. 903/77 and Legislative Decree No. 198/2006.