Sous Chef Sushi
Senior

Descrizione della Posizione Lavorativa

For the launch of the new exclusive Akira Back restaurant at The St. Regis Rome, we are seeking a Sous Chef with a sushi specialization to lead the sushi program and ensure smooth, high-quality service.

Reporting to the Executive Chef, you will be part of the AB Restaurant team and responsible for maintaining exceptional culinary standards, food safety and guest satisfaction while upholding the Akira Back brand.

Key responsibilities

• Manage daily sushi operations: supervise the sushi section, coordinate Sushi Cooks and ensure flawless execution of service and presentations.
• Team leadership and training: train and mentor the sushi team, conduct daily briefings and foster a professional, team-oriented environment.
• Menu and recipe work: assist with menu development, seasonal dishes and implementation of recipes consistent with brand standards.
• Fish butchery & product management: perform and oversee fish fabrication, portioning and trimming; ensure correct receiving, storage, rotation and monitoring of seafood quality.
• Operational control: monitor portion control, consistency, yield and inventory to minimise waste and advise management on purchasing needs.
• Food safety & compliance: ensure adherence to HACCP, Marriott and local health regulations, maintain cleanliness of preparation areas and monitor temperatures and sanitation procedures.
• Health & safety: enforce safe practices with knives and equipment, ensure PPE use, fire/emergency training and report hazards or incidents promptly.

Candidate profile

• Team player with a flexible, positive attitude and strong attention to detail.
• Minimum 5 years experience in sushi or Japanese cuisine and at least 2 years in a supervisory role within a sushi kitchen.
• Extensive fish butchery skills, knife proficiency and advanced knowledge of nigiri, sashimi, maki and contemporary Japanese/fusion cuisine.
• Strong leadership, communication and organisational skills; understanding of food cost control, inventory and labour management.
• Knowledge of HACCP and food safety regulations.
• Availability to work late nights, weekends and bank holidays as operations run 365 days a year.

Education & physical requirements

• High school diploma or a 2-year culinary degree plus relevant hands-on kitchen experience; progressive culinary background with supervisory experience.
• Ability to stand for long periods, lift up to 25 lbs (11 kg) and use knives, ovens, slicers and heavy equipment in a fast-paced environment.

Preferred qualifications

• Experience in luxury hotels or upscale Japanese restaurants and leading a sushi team in high-volume operations.
• Food safety certification; prior experience with Marriott or other luxury hospitality groups is a plus.
• Italian language required; strong English skills are an advantage.

Benefits

• Discounts on hotel rooms, retail and food & beverage across the company.
• Learning and development opportunities online, on the job and in classroom settings.
• Charity events and wellbeing activities through the TakeCare program.
• Experienced management team, motivated colleagues, canteen service and uniform provided.

Requisiti

Minimum 5 years of experience in sushi/Japanese cuisine, at least 2 years in a supervisory role in a sushi kitchen; strong fish butchery and knife skills; knowledge of HACCP; Italian required, English preferred; availability for late nights, weekends and bank holidays; able to stand long periods and lift up to 11 kg.