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. Lakeview 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 and sanitation practices ensuring a consistently high standard of product quality and visual presentation throughout the service period.

This includes overseeing station setupsensuring miseenplace 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 in collaboration with the Executive Sous Chef and Chef de Cuisine.

Candidate Profile

Education and Experience

• High school diploma or a 2year degree from an accredited culinary institution with at least 2 years of relevant handson kitchen experience.
• 4 years of experience in progressive culinary positions with 12 years in a supervisory or leadership capacity.

Preferred Qualifications

• Experience in a highvolume or finedining 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
• Oversee production and timely 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 HRled initiatives and propertywide 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 .
• 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 miseenplace.
• 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 SOPs 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 frontofhouse managers.
• Encourage kitchentoguest visibility when appropriate.

Management Competencies

Leadership & Teamwork

• Motivate and inspire team performance while modeling professional behavior.
• Encourage collaboration and ownership among station cooks.

& Results

• Deliver consistently highquality dishes aligned with recipe and timing expectations.
• Adjust service flow and team support as needed during peak service..

Development & Delegation

• 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 BEOs and menu coordination.
• Coordinates all food production activities in assigned outlets including Restaurant and Banquet functions.
• Oversees setups 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 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 preopening 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 hightemperature and fastpaced 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.