**Additional Information** **Job Number** 25068758 **Job Category** Food and Beverage & Culinary **Location** The Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011VIEW ON MAP (https://www.google.com/maps?q=The%20Lake%20Como%20EDITION%2C%20Via%20Regina%2041%2C%20Cadenabbia%20di%20Griante%2C%20Como%2C%20Italy%2C%2022011) **Schedule** Full 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. **Candidate Profile** **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 applies them to daily kitchen operations. + Uses systems to manage cost, forecast, and schedule. **Technical Acumen** + Proficient in hot food preparation, banquet service, and à la carte production. + Skilled in food safety, sanitation procedures, FSMS, and corporate HACCP standards. + Familiar with combi ovens, steamers, chargrills, and large-scale production and catering equipment. **Language Skills** + Italian required. English proficiency is highly desirable. **Additional Responsibilities** + Cooperate with the Chief Steward to ensure the proper sorting of waste by category, its storage, and flow according to category, corporate HACCP guidelines, and local laws. + Oversee the overall maintenance of recipe development, market lists, and product specification software, including continuous operational updates to ensure accuracy and alignment with current procedures. + Perform key administrative responsibilities, including monitoring documentation accuracy, managing kitchen schedules, and approving team rosters. + Maintain digital and physical records of training attendance, inventory logs, vendor contracts, and hygiene audits. + Coordinate with procurement and finance to validate invoices, purchasing orders, and cost tracking. + Lead kitchen briefings and communicate across culinary and hotel departments/division. + Serve as acting head chef in the absence of Executive Chef. + Participate in culinary innovation and menu workshops. **Physical Abilities** + Stand or walk for extended periods (up to 10 hours/day). + Lift, push, or pull up to 20 kilograms. + Work in hot kitchens and refrigerated environments. + Use knives, kitchen machinery, and cleaning agents safely. This job description is subject to periodic review and revision to reflect evolving business needs, operational priorities, and organizational objectives. _Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._ EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,​ **begin** your purpose, **belong** to an amazing global​ team, and **become** the best version of you. EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests. We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,​ **begin** your purpose, **belong** to an amazing global​ team, and **become** the best version of you.