Sous Chef (m/f/d)

SAN SONNEA; Funes; On-site; EUR 65,000 - 90,000; Full time

Benefits offered by this job

Staff accommodation

Meals provided on days off

Discounts on SPA treatments

Job summary

SAN SONNEA is seeking an experienced Sous Chef (m/f/d) to support the Chef de Cuisine in our 5-star Farm-to-Table concept in Funes, Italy. You will lead daily kitchen operations, ensure top presentation, and maintain high standards across breakfast, lunch, and dinner services.

We offer a full-time role with long-term career prospects, staff accommodation, meals on days off, and collaborative growth with management and the kitchen team.

Qualifications

• Several years of experience as a Sous Chef or in a comparable position within upscale or luxury hospitality.
• Strong experience in leading and coordinating a kitchen team.
• Passion for high-quality, regional and seasonal products and a strong affinity for Farm-to-Table cuisine.
• Experience with À-la-carte service, breakfast concepts and multi-course dinner menus.
• Strong quality awareness and high standards regarding product quality, taste and presentation.
• Excellent organisational skills, a structured working style and a strong sense of responsibility.
• Commercial awareness and sound knowledge of stock management and food cost control.
• Hands-on mentality, resilience and enthusiasm for teamwork.

Responsibilities

• Support the Chef de Cuisine in organising and leading the entire kitchen department.
• Lead the kitchen operations during daily service and actively contribute at the highest culinary level.
• Lead, motivate and support the kitchen team in daily operations.
• Ensure smooth operations across breakfast, lunch, Fine Dining, Room Service and other culinary offerings.
• Contribute to the creation and implementation of seasonal menus and dishes in line with our Farm-to-Table philosophy.
• Take responsibility for the quality, presentation and consistency of dishes during service.
• Support purchasing, goods control and the efficient and cost-conscious use of food products.
• Ensure perfect mise en place and efficient kitchen operations.
• Ensure compliance with and monitor our hygiene, quality and safety standards.
• Support the development and implementation of special culinary experiences, including the Tasting Cube and fire-based cuisine.
• Work closely with the Chef de Cuisine, Maître, service team and Management.

Skills

Kitchen leadership

Team management

Farm-to-Table philosophy

Quality assurance

Service leadership

Job description

To strengthen our kitchen leadership team, we are looking for a dedicated, creative and responsible Sous Chef (m/f/d) who actively supports our 5-star Farm-to-Table culinary concept and contributes to its continuous development together with the Chef de Cuisine.

YOUR TASKS:

• Support the Chef de Cuisine in organising and leading the entire kitchen department
• Lead the kitchen operations during daily service and actively contribute at the highest culinary level
• Lead, motivate and support the kitchen team in daily operations
• Ensure smooth operations across breakfast, lunch, Fine Dining, Room Service and other culinary offerings
• Contribute to the creation and implementation of seasonal menus and dishes in line with our Farm-to-Table philosophy
• Take responsibility for the quality, presentation and consistency of dishes during service
• Support purchasing, goods control and the efficient and cost-conscious use of food products
• Ensure perfect mise en place and efficient kitchen operations
• Ensure compliance with and monitor our hygiene, quality and safety standards
• Support the development and implementation of special culinary experiences, including the Tasting Cube and fire-based cuisine
• Work closely with the Chef de Cuisine, Maître, service team and Management

YOUR PROFILE:

• Several years of experience as a Sous Chef or in a comparable position within upscale or luxury hospitality
• Strong experience in leading and coordinating a kitchen team
• Passion for high-quality, regional and seasonal products and a strong affinity for Farm-to-Table cuisine
• Experience with À-la-carte service, breakfast concepts and multi-course dinner menus
• Strong quality awareness and high standards regarding product quality, taste and presentation
• Excellent organisational skills, a structured working style and a strong sense of responsibility
• Commercial awareness and sound knowledge of stock management and food cost control
• Hands-on mentality, resilience and enthusiasm for teamwork
• Very good command of Italian, German or English

WHAT WE OFFER:

• Collaboration with an experienced Chef de Cuisine and an ambitious kitchen team
• Creative freedom to shape and develop the culinary concept
• Full-time position with long-term career prospects
• Individual training and development opportunities
• Attractive salary including additional benefits
• Direct collaboration with General Management and short decision-making processes
• Staff accommodation
• Meals provided also on days off (breakfast, lunch and dinner)
• Exclusive discounts on SPA treatments, products and stays within the SAN SONNEA Collection and partner hotels