Junior Sous Chef - Aethos Milan

Who We Are:
Extraordinary places, passionate people, and shared learning experiences: this is Aethos. We believe that traveling and hospitality should leave a lasting positive impact on the mind, body, and soul. That's the reason why we choose our locations very carefully and work together with people who want to be part of a community instead of just ”having a job”. Everyone who works at Aethos can make a personal impact on the community and company - great ideas can come from anywhere.
We are a young and dynamic hospitality company that understands the value of time with friends and loved ones. We make a conscious choice towards sustainability and well-being, and the luxury of time and space. We stand for freedom from the stresses and anxieties of modern life. We want to be the first choice for anyone who seeks respite and refuge from the boring, the stressful, and the unsustainable. That‘s why we define hospitality differently: while all of our decisions should be made with the community and needs of our guests in mind, we always strive to create a community that we want to be part of and that improves the world around us. We invite you to be part of our story.

Essential Job Functions and Responsibilities:

• Assists the Executive Chef in overseeing the daily food preparation and all duties required to meet the standards and quality set by the Hotel.
• Ensures that all kitchen operations follow the instructions, policies and recommendations of the Executive Chef.
• Coordinates, supervises and supports the daily tasks of the kitchen team, ensuring smooth and efficient workflow across all sections.
• Responsible for leading junior sous chefs, chefs de partie, demi chefs and commis, ensuring high performance and consistency.
• Able to accurately forecast daily and weekly production needs and evaluate the quality of all raw and cooked food items to guarantee adherence to standards.
• Ensures that production, preparation and presentation of all dishes always meet the highest quality levels and the hotel’s culinary standards.
• Maintains optimal guest satisfaction, consistent food quality, and effective cost control in collaboration with the Executive Chef.
• Applies full knowledge of standard procedures and policies relating to food preparation, receiving, storage, sanitation and HACCP guidelines.
• Demonstrates full awareness of all menu items, recipes, cooking techniques and presentation standards, contributing to continuous menu development.
• Ensures proper handling, labeling and storage of all food products at correct temperatures and according to food safety standards.
• Supervises the correct operation and maintenance of all kitchen equipment and promptly reports any malfunction.
• Promotes effective communication among kitchen staff, ensuring a safe, professional and collaborative working environment.
• Establishes and maintains strong inter-departmental communication with F&B, service, stewarding and purchasing teams.
• Participates in menu planning and recipe development while maintaining quality, creativity and cost control in a high-volume kitchen environment.
• Ensures high standards of personal hygiene, workplace cleanliness and proper use of equipment and utensils throughout the kitchen team.
• Manages workload and deadlines efficiently, supporting and motivating staff to achieve operational goals.
• Supervises and controls stock rotation, expiry dates and proper storage of all food items across the kitchen.
• Consults daily with the Executive Chef regarding operational requirements, banqueting needs, special functions and any last-minute adjustments.
• Trains, coaches and mentors team members continuously, fostering motivation, productivity and a positive work culture.
• Acts as a role model in terms of discipline, hygiene and professional conduct both on and off duty.
• Collects daily feedback, identifies issues and ensures timely reporting and resolution.
• Monitors food quality, consistency and compliance with the hotel’s service standards at all times.
• Carries out any additional tasks or responsibilities assigned by the Executive Chef or management.

Core Competencies:

• Fluent in English & Italian is a must. Must be able to communicate effectively, both verbally and in writing, with all levels of employees and guests in an attentive, friendly, courteous and service-oriented manner.
• Proven experience as a Junior Sous Chef or Sous Chef, with a minimum of 2–3 years in a supervisory or senior kitchen position within a high-volume, high-quality environment.
• Able to handle the pressure of a high-volume, fast-paced and high-energy kitchen operation.
• Strong communication skills (both written and oral) with the ability to lead and coordinate kitchen teams.
• Demo