Additional Information Job Number25068758 Job CategoryFood and Beverage & Culinary LocationThe Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011 ScheduleFull Time Located Remotely?N Position Type Management The Como Lake EDITION Nestled along the western shore overlooking the Bellagio mountains, The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lake-view rooms and suites, indoor and outdoor restaurants and bars, a unique floating pool, and a spa sanctuary deliver an unforgettable escape. Position Summary The Executive Sous Chef is the second-in-command of the culinary team and serves as the operational backbone of the kitchen. This role supports the Executive Chef in overseeing all food outlets, banquet services, and culinary teams, ensuring excellence in food production, cost control, and health and safety standards, including full adherence to FSMS and corporate HACCP guidelines. The Executive Sous Chef leads culinary execution across hot kitchens, garde-manger, butchery, and staff dining, ensuring synchronization across departments. Education and Experience - 6 years culinary experience, with at least 2 years in a senior leadership position (e.g., Senior Sous Chef, Chef de Cuisine). - High School Diploma or 2-year degree from an accredited institution in Culinary Arts, Hospitality, or Food & Beverage Management, with 4 years of progressive culinary leadership experience. Preferred Qualifications - Experience in luxury hotel/resort settings with high-volume banquet operations. - Strong financial and team development experience. - Language: Italian required; English is a strong plus. Core Work Activities Culinary Operations & Executions - Manage day-to-day kitchen operations across all outlets and production centers - Ensure recipe accuracy, food quality, and consistency. - Oversee food preparation, mise-en-place, and timely service execution. Inventory & Financial Control - Monitor food and labor costs to achieve budgeted targets. - Conduct inventory, waste reduction strategies, and yield management. - Support menu pricing and profitability analysis with Executive Chef. - Develop and implement products specification guidelines and control procedures for purchasing and receiving areas. Team Leadership & Training - Supervise, coach, and mentor sous chefs, chefs de partie, and kitchen teams. - Lead pre-shift briefings, station meetings, and kitchen walkthroughs. - Champion a culture of growth, innovation, and accountability. - Schedule and maintain a departmental training calendar and ensure all team members participate in HR-led initiatives and property-wide development programs and activities. Compliance & Sanitation Oversight - Ensure all work areas meet FSMS and corporate HACCP guidelines. - Oversee food labeling, temperature control, and hygiene standards. - Lead safety and sanitation training and audits. Guest Engagement & Culinary Presentation - Partner with front-of-house and banquet teams for service excellence. - Design impactful buffet presentations and à la carte plate ups. - Respond to guest feedback regarding food experience. Critical Tasks - Assist Executive Chef in scheduling, ordering, and planning. - Conduct spot checks on recipe compliance and visual standards. - Review production levels against forecast and event orders. - Support operational reviews, audits, and guest comment analysis. Safety and Security - Implement and enforce food safety policies and workplace safety. - Ensure daily line checks and logs are complete and compliant. - Act as kitchen liaison in safety incident response. Policies and Procedures - Adhere to Marriott SOPs and local government regulations. - Maintain compliance logs as required by FSMS and corporate HACCP systems. - Uphold standards of cleanliness, grooming, and punctuality. Guest Relations and Communications - Interface with guests for dietary requests and food complaints. - Coordinate with restaurant and banquet leadership teams. - Ensure clear kitchen communication during high-volume service periods. Management Competencies Leadership & Planning - Supports Executive Chef in strategic culinary planning and staffing and represents the culinary division in the absence of the Executive Chef. - Leads day-to-day management of kitchen logistics and resources. Execution & Results - Manages production flow and service delivery. - Continuously improves kitchen operations and identifies efficiency gaps. Team Development - Mentors high-potential team members. - Oversees on-the-job training and succession planning. Operational Rigor - Delivers consistent execution of dishes, recipes, and service standards. - Enforces food safety protocols and labor optimization. Basic & Critical Competencies Business Acumen - Understands financial KPIs and