Sous Chef Sushi Specialization
Senior

Descrizione della Posizione Lavorativa

Role overview: For the launch of the new exclusive Akira Back restaurant, The St. Regis Rome is recruiting a Sous Chef with a sushi specialization to lead the sushi program and ensure excellent restaurant operations. The position reports to the Executive Chef and is part of the Akira Back restaurant team focused on creating exceptional guest experiences.

Core responsibilities

• Sushi operations: manage the daily functioning of the sushi section, guarantee smooth service execution and ensure all Japanese-inspired dishes meet Akira Back brand standards.
• Team leadership: supervise and coordinate Sushi Cooks and other staff assigned to the sushi station, conduct daily briefings, train team members and promote a professional, team-oriented environment.
• Quality & presentation: monitor food quality, consistency, portion control and presentation; lead mise en place preparation and service readiness; assist with menu development, seasonal dishes and recipe implementation.
• Fish butchery & product management: perform and oversee fish fabrication, portioning, trimming and seafood preparation; ensure correct receiving, storage, handling and rotation of seafood; monitor product quality and liaise with purchasing to meet requirements; minimize waste via inventory control and yield management.
• Food safety & compliance: ensure adherence to HACCP, Marriott standards and local health regulations; maintain cleanliness and organization of sushi preparation areas; monitor temperatures, storage conditions and sanitation procedures; ensure kitchen equipment is used safely and kept in proper working order.
• Safety & policies: enforce safe practices for knives, equipment and hot surfaces; ensure use of PPE, fire-safety training and emergency procedures; report hazards or incidents promptly; comply with grooming, timekeeping, uniform standards, brand SOPs and FSMS/HACCP documentation.

Candidate profile

• Team player with a flexible, positive attitude and a passion for hospitality.
• Excellent teamwork, attention to detail, communication and organizational skills; outgoing personality.
• Experience: minimum 5 years in sushi or Japanese cuisine and at least 2 years in a leadership or supervisory role within a sushi kitchen. Strong background in fish butchery, seafood handling and sushi preparation.
• Technical knowledge: advanced expertise in nigiri, sashimi, maki rolls and contemporary Japanese/fusion cuisine; understanding of food cost control, inventory and labor management; knowledge of HACCP and food safety regulations.
• Physical requirements & availability: able to stand for extended periods, lift and carry up to 25 lbs (11 kg), operate knives, ovens, slicers and heavy equipment; available to work late nights, weekends and bank holidays throughout the year.
• Language: Italian required; English proficiency is a strong advantage.

Education & experience

• High school diploma or a 2-year degree from an accredited culinary institution with at least 2 years of relevant hands-on kitchen experience.
• 4+ years in progressively responsible culinary positions, including 1–2 years in a supervisory or leadership capacity.

Preferred qualifications

• Previous experience in luxury hotels or upscale Japanese restaurants, and leading a sushi team in a high-volume operation.
• Experience with contemporary Japanese or fusion cuisine, food safety certification, and prior work with Marriott or other internationally recognized luxury hospitality groups. Fusion kitchen experience is a 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, motivated colleagues, canteen service and uniform provided.

Requisiti

Minimum 5 years of experience in sushi or Japanese cuisine; at least 2 years of supervisory experience in a sushi kitchen. High school diploma or a 2-year culinary degree (with at least 2 years relevant experience). 4+ years of progressive culinary roles with 1–2 years in leadership. Italian required; English strongly preferred. Availability for nights, weekends and bank holidays. Physical ability to stand long periods and lift up to 11 kg.