Additional Information Job Number25068468 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 Chef de Cuisine is responsible for the overall success of a single kitchen outlet, overseeing all aspects of food preparation, execution, team leadership, and guest satisfaction. This role is accountable for delivering high-quality dishes while managing production schedules, kitchen sanitation, and financial performance. The Chef de Cuisine leads a team of kitchen professionals to consistently execute a refined culinary vision in line with the outlet’s concept. They collaborate with the Executive Sous Chef and Executive Pastry Chef to create and maintain food standards, guest expectations, and compliance with FSMS and corporate HACCP guidelines, with the support of the Chief Steward. Education and Experience - 4 years culinary leadership experience in a fine dining or luxury environment. - High school diploma or 2-year degree in Culinary Arts plus 2 years of relevant experience. Preferred Qualifications - Background in regional Italian cuisine or concept-driven kitchens. - Strong kitchen operations, training, and service coordination skills. - Language: Italian required; English is a strong plus. Core Work Activities Outlet Culinary Operations - Manage kitchen operations for assigned outlet, including preparation, cooking, presentation, and receiving. - Collaborate with the Executive Sous Chef in the planning, production, and elaboration of food products and mise-en-place for all banquet-related events, ensuring consistency, efficiency, and alignment with quality standards. - Supervise food production and ensure recipes are executed with precision and consistency. - Maintain alignment with outlet concept and guest expectations. - Always recognize and reinforce superior quality products, presentations, and flavors. Staff Management & Leadership - Maximize staff productivity by promoting cross-training across kitchen stations, enabling team members to broaden their skill sets, adapt to operational needs, and contribute more flexibly to service delivery. - Maintain proactive, daily communication with restaurant and outlet managers to align on business projections, special reservations, VIP guest needs, and any operational factors that may influence service quality or the property's reputation. - Direct the day-to-day performance of the culinary team within the outlet. - Train and mentor junior chefs and ensure cross-training for flexibility. - 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. Sanitation and Safety Oversight - Enforce food safety standards, FSMS compliance, and corporate HACCP guidelines. - Conduct daily line checks, equipment inspections, and sanitation reviews. - Implement and maintain safe working conditions and procedures. Financial & Inventory Management - Monitor food cost, waste, and portion control. - Assist with budgeting, ordering, and vendor communication. - Maintain recipe files and ensure market list accuracy. Guest Experience and Communication - Effectively investigate and resolve any food-related guest complaints in a timely, professional manner, ensuring proper documentation and communication with relevant departments. - Interact with guests during service and special events. - Work closely with service team to ensure food timing and quality. - Respond to guest comments and adapt offerings accordingly. Critical Tasks - Maintain prep lists, par levels, and production logs. - Ensure accurate labelling, FIFO rotation, and storage procedures. - Lead pre-shift briefings and follow up on performance metrics. - Support the Executive Chef with the creation of signature dishes, seasonal menus, and promotional calendars. - Ensure accurate labelling, FIFO rotation, and storage procedures. Safety and Security - Monitor personal and team compliance with PPE and sanitation. - Take immediate action in response to hazards, injuries, or unsafe practices. - Conduct monthly safety drills in collaboration with Executive Sous Chef. Policies and Procedures - Comply with Marriott operating standards, brand guidelines, and local laws. - Maintain documentation as required by FSMS and HACCP procedures. - Reinforce grooming, uniform,