Sous Chef - The St. Regis Rome
Site
Italy, Lazio, Rome
Sector:
Hospitality / Tourism / Travel
Role:
Food and Beverage / Hospitality
Date of last update: 09/07/2026 2026-10-09
activities
Job description
For the opening of the new exclusive Akira Back restaurant, The St. Regis Rome is casting for a Sous Chef ? Sushi specialization, to lead the sushi program and support the successful operation of the restaurant.
The ideal candidate is a strong connoisseur of fusion concept and techniques and is able to provide an outstanding customer service to our very demanding guests whilst serving them to the highest standards.
POSITION SUMMARY
Reporting to the Executive Chef, the role will be part of the AB Restaurant team, proud to engage our guests and to create exquisite moments.
The Sous Chef ? Sushi specialization will oversee all sushi operations, ensuring the highest standards of food quality, consistency, food safety, and guest satisfaction.
This role is responsible for managing the sushi team, maintaining operational excellence, and upholding Akira Back brand standards.
The ideal candidate possesses extensive knowledge of Japanese cuisine, strong leadership abilities, exceptional fish butchery and knife skills, and experience managing a sushi team in a luxury hotel or upscale restaurant environment.
CORE WORK ACTIVITIES
Sushi Operations Management
- Oversee the daily operation of the sushi section and ensure smooth execution of service.
- Supervise, and coordinate Sushi Cooks and team members assigned to the sushi station.
- Ensure all sushi and Japanese-inspired dishes are prepared according to Akira Back brand standards.
- Monitor food quality, consistency, portion control, and presentation standards.
- Lead daily mise en place preparation and service readiness.
- Assist with menu development, seasonal specials, and recipe implementation.
- Train sushi team members.
- Foster a positive, professional, and team-oriented work environment.
- Conduct daily briefings and maintain effective communication within the kitchen team.
Fish Butchery & Product Management
- Perform and supervise fish fabrication, portioning, trimming, and seafood preparation.
- Ensure proper receiving, storage, handling, and rotation of seafood products.
- Monitor product quality and communicate purchasing requirements to management.
- Minimize waste through effective inventory control and yield management.
Food Safety & Compliance
- 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.
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Ensure all kitchen equipment equipment is operated safely and maintained properly
Safety, Security, Policies and Procedures
- Follow and enforce safe work practices for knives, equipment, and hot surfaces.
- Ensure staff use PPE and follow sanitation procedures.
- Ensure staff are trained on fire safety and emergency procedures.
- Promptly report any hazards or incidents.
- Adhere to grooming, timekeeping, and uniform standards.
- Comply with brand SOPs and local culinary regulations.
- Support required documentation and logs in line with FSMS and HACCP.
CANDIDATE PROFILE
- A team Player with flexible & positive attitude.
- Passion for the hospitality industry.
- Great teamwork skills and attention to detail.
- Positive outlook and outgoing personality.
- Minimum 5 years of experience in sushi or Japanese cuisine.
- Minimum 2 years of leadership or supervisory experience in a sushi kitchen.
- Strong experience in fish butchery, seafood handling, and sushi preparation.
- Advanced knowledge of nigiri, sashimi, maki rolls, and contemporary Japanese cuisine.
- Strong leadership, communication, and organizational skills.
- Understanding of food cost control, inventory management, and labor management.
- Knowledge of HACCP and food safety regulations.
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Availability to work late nights, weekends, and bank holidays as we operate 365 days a year.
Physical Abilities
- Ability to stand for extended periods during service.
- Ability to lift and carry up to 25 lbs (11 kg).
- Ability to work in a fast-paced kitchen environment while maintaining high standards of quality and professionalism
- Use of knives, ovens, slicers, and heavy equipment required.
Education and 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 of experience in progressive culinary positions, with 1?2 years in a supervisory or leadership capacity.
Preferred Qualifications
- Experience in luxury hotels or upscale Japanese restaurants.
- Experience leading a sushi team in a high-volume operation.
- Experience with contemporary Japanese or fusion cuisine.
- Food Safety Certification.
- Previous experience with Marriott, luxury hospitality brands, or internationally recognized restaurant groups.
- Previous fusion kitchen experience is a big plus.
- Language: Italian required; English proficiency is a strong plus.
- Ability to work in a fast-paced kitchen environment while maintaining high standards of quality and professionalism.
What we offer
- Discounts on hotel rooms, gift shop items, food and beverage across the company.
- Learning and development opportunities online, on the job and in class.
- Charity events, Wellbeing activities through the TakeCare program.
- Experienced management & motivated and engaging colleagues.
- Canteen service and uniform
#LI-FG1
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
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