Sous Chef

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 manageme