Sous Chef, Pre-Opening - The Lake Como EDITION - Season 2025

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 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