Sous Chef - Weekends Only
Pubblicato il 25-10-2026 - The Usual Hotels in Firenze
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. 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. 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.
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 flavors, 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 neighborhood 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. 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. 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. Work closely with the F&B; Manager to analyse sales performance, evaluate menu performance, and implement seasonal dishes and daily specials. 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.
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). 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. 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. ~ A dynamic and collaborative work environment where your ideas are valued. ~ Join us for get-togethers with food and beverages to strengthen those connections. ~ 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. 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 on (email hidden) our hiring team is international, please submit your application in English. #