Junior Sous Chef | Talent Day October 27th at Madeline Hotel and Residences Auberge Resorts Collection

Florence, Tuscany, Italy -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Team Support, Food Preparation, Menu Execution, Operational Excellence, Creativity, Innovation, Attention to Detail, Flexibility, Mentoring, Training, Collaboration, Quality Control, Cost Control, Hygiene Standards, Presentation Skills

Industry

Hospitality

Description

Company Description TALENT DAY - OCTOBER 27TH 2025 Collegio alla Querce opens its doors to the next generation of hospitality professionals. An exclusive opportunity to meet, connect, and share our passion for excellence, respect and heartfelt service. We look forward to discovering individuals driven by curiosity, authenticity and the desire to grow. Collegio alla Querce, Auberge Collection is a hilltop Italian retreat – once a cherished educational institution – and the only hotel in the city of Florence that provides sweeping vistas of both Florence’s historic town center and the rolling hills of Tuscany. Offering unmatched views of the iconic Duomo, the hotel’s gracious, 16th-century buildings are set in breathtaking terraced gardens. Perfectly placed in the city to offer the best of two worlds, the hotel offers 49 Guest Rooms, 28 Suites, and 6 Grand Suites. Multiple dining venues and event spaces include La Gamella, a fine-dining Italian restaurant with The Chef’s Table at its heart, mischievous Bar Bertelli, housed in the former principal’s office, poolside Cafe Focolare, and the original chapel, Sala Dorati and theatre, Il Teatro. Aelia Spa, the first-ever spa in partnership with Furtuna Skin, is a nature-ensconced haven dedicated to holistic wellbeing. The resort will also host a range of connection-driven experiences revealing Florence’s multifaceted Renaissance spirit. For more information: auberge.com/collegioallaquerce Job Description At Auberge Collection, we honor the artistry of cuisine and the passion of those who bring it to life. As a Junior Sous Chef, you will serve as a vital member of the culinary leadership team, supporting the Sous Chef and Executive Chef in guiding daily operations, mentoring team members, and ensuring every dish reflects the precision, creativity, and excellence that define our dining experiences. Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are: Culinary Leadership & Team Support Assist in overseeing kitchen operations, ensuring consistency, quality, and timely service across all culinary outlets. Mentor, train, and support junior kitchen staff, fostering growth, skill development, and teamwork. Lead by example in upholding culinary standards and operational excellence. Food Preparation & Menu Execution Prepare and execute dishes to the highest standards, ensuring adherence to recipes, portioning, and presentation guidelines. Collaborate with senior chefs in developing daily specials and menu enhancements that align with the culinary vision. Support the planning and execution of specialty dinners, banquets, and private events. Operational Excellence Ensure proper use, care, and cleaning of all kitchen equipment and workspaces. Monitor inventory and assist with ordering, requisitions, and cost control measures. Maintain compliance with food safety, hygiene, and sanitation standards at all times. Creativity & Innovation Contribute ideas for new dishes, techniques, and presentations that enhance the guest experience. Support continuous improvement by sharing insights and feedback with the culinary leadership team. This role is an invitation to grow into leadership while honing your culinary craft. As a Junior Sous Chef, you will inspire your team, refine your skills, and help deliver extraordinary dining moments that leave a lasting impression on every guest. Qualifications Experience & Education 3+ years of culinary experience, including 1 year in a supervisory or Chef de Partie role in luxury hospitality. Culinary arts training or education preferred. Technical Skills Proficiency across multiple kitchen stations, with knowledge of inventory and cost control. Leadership & Teamwork Ability to mentor and support junior staff, fostering collaboration and efficiency. Attention to Detail Consistent execution and presentation of high-quality dishes. Flexibility Flexible schedule, including weekends, and holidays. Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge

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Responsibilities

As a Junior Sous Chef, you will assist in overseeing kitchen operations and mentor junior kitchen staff. You will prepare and execute dishes to the highest standards while ensuring operational excellence and compliance with food safety standards.