Sous Chef Sushi
Senior

Descrizione della Posizione Lavorativa

For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is looking for a Sous Chef with a sushi specialization to take charge of the sushi program and help ensure the restaurant runs smoothly.

Reporting to the Executive Chef and joining the AB Restaurant team, the post-holder will deliver exceptional dining moments to a discerning clientele and maintain the highest standards of food quality, consistency and safety.

Main responsibilities include:

• Oversee daily operation of the sushi section and ensure flawless service execution.
• Supervise and coordinate Sushi Cooks and any team members assigned to the sushi station.
• Ensure all sushi and Japanese-inspired dishes meet Akira Back brand standards for preparation, portioning and presentation.
• Lead mise en place and service readiness, assist with menu development and seasonal specials, and implement recipes.
• Train sushi team members and maintain a positive, professional, team-oriented environment; conduct daily briefings and keep clear communication across the kitchen.

Fish butchery and product management:

• Perform and supervise fish fabrication (portioning, trimming) and seafood preparation.
• Ensure correct receiving, storage, handling and rotation of seafood products, monitoring product quality and communicating purchasing needs.
• Control waste via effective inventory and yield management.

Food safety, compliance and safe working practices:

• Ensure compliance with HACCP, Marriott standards and local health regulations; maintain cleanliness and organization of all sushi preparation areas.
• Monitor food temperatures, storage conditions and sanitation procedures; ensure kitchen equipment is used safely and maintained properly.
• Enforce safe practices for knives, equipment and hot surfaces, ensure staff use PPE, and that fire safety and emergency procedures are known and followed.
• Adhere to grooming, timekeeping, uniform standards and brand SOPs; support required documentation and logs in line with FSMS and HACCP.

Candidate profile and physical requirements:

• Minimum 5 years of experience in sushi or Japanese cuisine and at least 2 years of supervisory or leadership experience in a sushi kitchen.
• Extensive knowledge of Japanese cuisine (nigiri, sashimi, maki) and contemporary/fusion techniques, with strong fish butchery and knife skills.
• Excellent leadership, communication and organizational skills; strong understanding of food cost control, inventory and labour management.
• Availability to work late nights, weekends and bank holidays; the operation runs 365 days a year.
• Ability to stand for long periods, lift and carry up to 25 lbs (11 kg), and operate knives, ovens, slicers and heavy equipment in a fast-paced kitchen.

Education and additional experience:

• High school diploma or a 2-year culinary degree from an accredited institution with at least 2 years of hands-on kitchen experience; 4+ years in progressive culinary roles with 1–2 years in a supervisory capacity.
• Preferred: experience in luxury hotels or upscale Japanese restaurants, leading a sushi team in high-volume operations, contemporary Japanese or fusion cuisine background, Food Safety Certification, and prior experience with Marriott or other internationally recognised luxury groups.
• Language: Italian required; English proficiency is a strong plus.

Benefits

• Discounts on hotel rooms, gift shop items and food & beverage across the company.
• Learning and development opportunities online, on the job and in class.
• Charity events and wellbeing activities through the TakeCare program.
• Experienced management and motivated, engaging colleagues.
• Canteen service and uniform provided.

Requisiti

Minimum 5 years in sushi/Japanese cuisine, at least 2 years in a supervisory role; strong fish butchery and knife skills; familiarity with HACCP and food safety; Italian required (English strong plus); availability for nights, weekends and bank holidays; ability to stand long periods and lift up to 11 kg.