Sous Chef, Pre-Opening - The Lake Como EDITION - Season 2025
Marriott International
Como
25
Scarso
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Azienda: Marriott International Como
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 Sous Chef plays a pivotal leadership role within the culinary brigade, supporting kitchen operations in a designated outlet or across multiple stations. They supervise food preparation, service execution, and sanitation practices, ensuring a consistently high standard of product quality and visual presentation throughout the service period.
This includes overseeing station setups—ensuring mise-en-place is complete, equipment is functional, and food safety protocols are upheld.
The Sous Chef serves as a key link between culinary strategy and operational delivery, aligning food production with brand standards, FSMS protocols, and corporate HACCP guidelines. They also contribute to staff development, kitchen morale, and seamless service execution in collaboration with the Executive Sous Chef and Chef de Cuisine.
Candidate Profile
Education and Experience
• High school diploma or a 2-year degree from an accredited culinary institution with at least 2 years of relevant hands-on kitchen experience.
• 4+ years of experience in progressive culinary positions, with 1–2 years in a supervisory or leadership capacity.
Preferred Qualifications
• Experience in a high-volume or fine-dining environment.
• Exposure to international cuisine or resort/hotel operations.
• Food safety certification.
• Language: Italian required; English proficiency is a strong plus.
Core Work Activities
• Culinary Operations & Service Execution
• Oversee production and timely execution of menu items across designated sections.
• Ensure adherence to standardized recipes, portion control, and plating standards.
• Monitor and maintain kitchen readiness during all meal periods and events.
• Supervise food quality before, during, and after each service period.
Team Supervision & Collaboration
• Lead line staff during service and ensure team coordination across stations.
• Provide direction, coaching, and performance feedback to culinary team members.
• 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 & Compliance
• Enforce food safety and hygiene practices in line with FSMS and corporate HACCP guidelines.
• Ensure all kitchen logs, labeling, and storage systems are accurately maintained.
• Support compliance with local health regulations and brand standards.
Inventory & Cost Control
• Monitor usage and assist with inventory checks, transfers, and requisitions.
• Minimize waste and optimize product yield through proper handling and storage.
• Ensure correct use of ingredients and equipment to support food cost targets.
Guest & Event Support
• Collaborate with restaurant and banquet teams for event execution.
• Support VIP requests, dietary accommodations, and presentation adjustments.
• Interact with guests during live stations, tastings, and special culinary events.
Critical Tasks
• Maintain station prep lists, recipe cards, and mise-en-place.
• Conduct regular walkthroughs and line checks for cleanliness and readiness.
• Step in to support any station as needed and troubleshoot operational gaps.
• Participate in menu planning and new item testing.
Safety and Security
• Follow and enforce safe work practices for knives, equipment, and hot surfaces.
• Ensure staff use PPE and follow sanitation procedures.
• Ensure staff are trained on fire safety and emergency procedures.
• Promptly report any hazards or incidents.
Policies and Procedures
• Adhere to grooming, timekeeping, and uniform standards.
• Comply with brand SO Ps and local culinary regulations.
• Support required documentation and logs in line with FSMS and HACCP.
Guest Relations and Communications
• Address guest concerns or feedback professionally and promptly.
• Coordinate service timing and delivery with front-of-house managers.
• Encourage kitchen-to-guest visibility when appropriate.
Management Competencies
Leadership & Teamwork
• Motivate and inspire team performance while modeling professional behavior.
• Encourage collaboration and ownership among station cooks.
Execution & Results
• Deliver consistently high-quality dishes aligned with recipe and timing expectations.
• Adjust service flow and team support as needed during peak service. .
Development & DelegationÂ
• Train junior chefs and assign tasks based on skill and workload.
• Identify team development opportunities and participate in performance reviews. .
Service Readiness & Adaptability
• Maintain prep schedules, production timing, and backup plans.
• Remain calm under pressure and resolve issues quickly.
Basic & Critical Competencies
Culinary Technique
• Proficient in hot line, cold prep, butchery, and station organization.
• Understands principles of flavor pairing, textures, and presentation.
Operational Acumen
• Able to scale recipes, manage prep loads, and use kitchen systems.
• Familiar with banquet BE Os and menu coordination.
• Coordinates all food production activities in assigned outlets, including Restaurant and Banquet functions. Â
• Oversees set-ups and service timing to ensure food quality and readiness.
• Ensures dishes meet standard presentation, garnish, and visual guidelines.
• Constantly checks food quality, taste, freshness, and temperature.
• Supervises and participates in food tastings.
• Implements portion control using recipe cards and butcher tests; monitors waste reduction.
• Ensures proper storage and labeling of food items and leftovers.
• Liaises with receiving and storeroom to verify quality and specifications of goods.
• Conducts regular equipment checks and coordinates maintenance with Engineering.
• Attends weekly meetings with the Executive Chef to discuss business strategy and action plans.
• Participates in recipe card updates and menu planning for promotions.
• 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.
• Support pre-opening, new concept rollout, or special events as needed.
• Participate in daily briefings and team meetings.
• Lead by example in cleanliness, punctuality, and professionalism.
Additional Responsibilities
Hygiene and Sanitation
• Responsible for overall hygiene and cleanliness in kitchen and staff kitchen areas.
• Ensures team adherence to FSMS policies, corporate HACCP guidelines, and sanitation protocols.
• Inspects workstations, carving boards, mixers, pots, pans, and storage areas for cleanliness and sanitation.
• Works closely with the Chief Steward to ensure cleaning and upkeep of hoods, ovens, salamanders, cabinets, and all kitchen fixtures.
• Verifies all refrigeration equipment is clean, organized, and stocked with fresh, dated products.
Staffing
• Supervises employee scheduling, overtime approval, shift changes, and leave requests.
• Conducts staff briefings and section meetings.
• Leads appraisals, orientation, fire safety, and hygiene training.
• Recommends staff promotions or transfers for management approval.
• Provides continuous support to team and leadership to ensure operational goals are met.
• Conducts training classes to introduce new menu items and develop staff skills.
Physical Abilities
• Ability to stand for extended periods and lift up to 20 kilograms.
• Comfortable working in high-temperature and fast-paced environments.
• Use of knives, ovens, slicers, and heavy equipment required.
This job description is subject to periodic review and revision to reflect evolving business needs, operational priorities, and organizational objectives.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.   Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by 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.
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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.
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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.
✔ Marriott International
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