The Sous Chef supports the Chef de Cuisine in managing La Locanda’s Italian kitchen, overseeing daily food preparation, service quality, kitchen organization, and team performance. Candidates should have professional culinary experience, preferably in Italian cuisine and a luxury hotel or fine-dining environment. Strong knowledge of food safety, hygiene, portion control, ordering, cost management, and kitchen procedures is expected. The role requires practical leadership, calm decision-making during busy services, attention to detail, and the ability to train and motivate cooks. Communication skills in Japanese and/or English are advantageous. The successful candidate is expected to maintain Ritz-Carlton standards, deliver consistent dishes, support menu development, and collaborate effectively with restaurant and hotel departments.
The Ritz-Carlton, Kyoto is a luxury riverside hotel operated by Marriott International, one of the world’s largest hospitality companies. Located beside the Kamogawa River, the hotel combines contemporary luxury with Kyoto’s traditional architecture, gardens, cuisine, and cultural heritage. Its La Locanda restaurant focuses on refined Italian dining, using high-quality ingredients and professional culinary techniques. The Ritz-Carlton brand is known for personalized guest service, elegant facilities, international operating standards, and extensive employee training. Team members work in a multicultural environment serving leisure travelers, business guests, and visitors seeking an authentic Kyoto experience. As part of Marriott, employees may also have access to global career opportunities, internal development programs, and hotel-industry benefits, subject to the property’s policies and employment conditions.
Japan offers hospitality, culinary, tourism, and hotel-management opportunities in major destinations such as Kyoto, Tokyo, Osaka, Hokkaido, Okinawa, and the Setouchi region. Kyoto is especially attractive for chefs because of its strong food culture, seasonal produce, traditional dining, and international tourism. Daily life is safe, organized, and convenient, though housing and transportation costs can be significant. Japanese workplace culture generally values punctuality, teamwork, respect for seniority, cleanliness, and careful attention to detail. Professional kitchen work can involve long hours and busy seasonal periods. Foreign employees normally need an appropriate work visa, commonly sponsored by the employer, before starting employment. Applicants should prepare a passport, employment documents, qualifications, and sometimes proof of experience. Learning practical Japanese greatly improves workplace communication and everyday relocation. Employer support for housing, transport, meals, or relocation varies and should be confirmed before accepting an offer.
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