Sous-Chef de Cuisine (m/w/d)

Awarded “Best Hotel in Venice” and ranked among the Top 20 Hotels in the World by Condé Nast Traveller (2025) , this majestic resort immerses guests in a 900-year-old historic building, rich in charm and Renaissance tradition. It features a collection of beautifully restored monastic structures, a 12th-century chapel, and nearly 6 hectares of ancient gardens offering breathtaking views of the city, along with 196 meticulously furnished rooms and suites – including the largest and most exclusive suite in Venice.

Annual art installations rotate throughout the property in conjunction with the Venice Biennale. Inside, the hotel seamlessly blends contemporary style with Renaissance influences, boasting six-meter-high ceilings, wide corridors, grand staircases, and intricate details such as terrazzo floors, silk-covered walls, and Murano glass chandeliers, making it one of Europe’s premier hotels for art exhibitions.

The hotel’s exceptional culinary offerings reflect the richness of Italian cuisine, complemented by refined gourmet experiences served across multiple signature dining venues. Guests enjoy a harmonious blend of tradition, artistry, and world-class gastronomy.

As Executive Chef , you will be the creative and operational leader of the hotel’s culinary vision, responsible for delivering exceptional dining experiences across all restaurants, bars, and banqueting operations. You will oversee all kitchen activities, manage and inspire a talented culinary team, and ensure the highest standards of quality, presentation, and consistency in every dish served at San Clemente Palace Venice.

Developing innovative menus that reflect Italian traditions with contemporary flair

Ensuring the consistent delivery of exceptional quality, taste, and presentation

Overseeing kitchen operations including hygiene, cost control, and inventory management

Collaborating closely with the Food & Beverage and Events teams to create memorable dining and event experiences

Monitoring food costs, labor productivity, and operational efficiency in line with budget targets

Recruiting, training, and mentoring kitchen staff, fostering creativity and growth

Championing sustainability, waste reduction, and responsible sourcing initiatives

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel

Extensive experience as an Executive Chef or senior Sous Chef within luxury hotels or fine dining restaurants

Deep understanding of Italian and Mediterranean cuisine, with a modern and creative edge

Proven track record in menu development, cost management, and quality assurance

Fluent in Italian and English (additional languages are an advantage)

Location: Venice, Italy –Based on San Clemente Island, Venice (daily boat transfers required)

Full time

Flexible schedule including weekends, holidays, and peak periods

You must possess the legal right to work in Italy

A prestigious leadership position in one of Europe’s most iconic luxury resorts

Professional growth and development opportunities within the luxury hospitality sector

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