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The Senior Sous Chef supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The General Manager supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The General Manager supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

Be the Head Chef in command of our kitchen, following specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Pastry Cook supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Sous Chef supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Expeditor supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Server supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Prep Cook supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Line Cook supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Lead Line Cook supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Dishwasher supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

The Back Server supports the Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

- Help in the preparation and design of all food menus;
- Produce high quality plates both design and taste wise;
- Ensure that the kitchen operates in a timely way that meets our quality standards;
-Fill in for the Head Chef in planning and directing food preparation when necessary;
- Resourcefully solve any issues that arise and seize control of any problematic situation;
- Manage and train kitchen staff, establish working schedule and assess staff’s performance;
- Comply with and enforce sanitation regulations and safety standards;
- Payroll and office responsibilities;
- Food cost, orders, practice with Microsoft Office;
- Ability to clean and maintain work environment;
- Verifies the mise en place of the courses.

Job Requirements

- At least 5/6 years of experience in the tourism and hospitality industry within the kitchen area;
- Michelin star experience;
- High volume restaurant experience (management of up to 25 people);
- Fluent English;
- Professional appearance and curate self-grooming;
- Great interpersonal, organizational and communication skills;
- Team-working skills;
- High knowledge of the main kitchen operating procedures;
- High Knowledge of current regulations and of the safety standards;
- Using kitchen machinery & food preservation techniques;
- Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
- Certification of Food Handlers License.
Pursuant to Laws 903/77 and 125/91 the announcement is addressed to both sexes and to people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply now

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Francescana Via Stella

VIA STELLA 22

Modena, Italy

Francescana At Maria Luigia

STRADELLO BONAGHINO 56

San Damaso - Modena, Italy

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Firma di Massimo Bottura
Tre stelle Michelin
Via Stella, 22
41121 Modena MO · Italy
VAT nr. 02626020362
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