Executive Sous Chef

Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality.

The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.

Joining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.

About the Role

Based at Mandarin Oriental Cristallo, Cortina, the Executive Sous Chef plays a pivotal role in the successful pre-opening and ongoing operation of the resort's culinary division. Reporting directly to the Executive Chef, the Executive Sous Chef is responsible for supporting the strategic leadership of all kitchen operations, ensuring the successful implementation of Mandarin Oriental culinary standards, operational procedures and financial objectives. During the pre-opening phase, the role will lead the establishment of kitchen operations, recruitment and development of the culinary brigade, operational planning and readiness activities to ensure a successful resort opening. Following the opening, the Executive Sous Chef will oversee the day-to-day management of all culinary outlets, consistently delivering exceptional dining experiences while maintaining the highest standards of quality, innovation and operational excellence.

As an Executive Sous Chef, you will be responsible for the following duties:

Pre-Opening Responsibilities

• Support the Executive Chef in the planning and execution of all culinary pre-opening activities.

• Lead the setup and commissioning of all kitchens, equipment, storage areas and operational workflows.

• Assist in recruiting, onboarding, training and developing the culinary brigade in accordance with Mandarin Oriental standards.

• Support menu development, recipe standardization, food costing and supplier selection.

• Implement kitchen operating procedures, HACCP programmes, food safety standards and quality assurance processes.

• Coordinate opening schedules, operational trials, mock services and readiness assessments across all culinary outlets.

Operational Responsibilities

• Support the Executive Chef in overseeing the daily operation of all culinary outlets, ensuring exceptional quality, consistency and efficiency.

• Lead, inspire, coach and develop the culinary brigade, fostering a culture of teamwork, accountability and continuous improvement.

• Ensure all food is prepared and presented in accordance with Mandarin Oriental standards and approved recipes.

• Maintain the highest standards of food safety, hygiene, cleanliness and compliance with HACCP and local regulations.

• Monitor food quality, presentation and guest satisfaction throughout all meal periods.

• Oversee production planning, staffing deployment and kitchen scheduling to meet operational demands.

• Drive food cost control through effective purchasing, inventory management, portion control and waste reduction.

• Monitor departmental budgets, kitchen supplies, utilities and operating expenses while supporting the achievement of financial targets.

• Collaborate closely with Food & Beverage, Stewarding, Purchasing and Engineering to ensure seamless resort operations.

• Identify opportunities for menu innovation, process improvement and enhanced guest experiences.

• Ensure all action points arising from operational meetings are implemented effectively throughout the culinary team.

• Act on behalf of the Executive Chef during periods of absence, assuming full responsibility for all culinary operations.

• Perform any other reasonable duties assigned by the Executive Chef.

Requirements

• Professional culinary qualification or diploma in Culinary Arts or a related discipline.

• Minimum 7 years' experience in progressively responsible culinary leadership roles, including experience as Executive Sous Chef or Senior Sous Chef within a luxury five-star hotel, luxury resort or internationally recognised fine dining environment.

• Previous luxury resort pre-opening experience is considered a strong advantage.

• Demonstrated leadership experience managing large multicultural culinary teams.

• Excellent knowledge of international culinary techniques, food safety regulations and HACCP standards.

• Strong financial acumen with proven experience in food costing, purchasing, inventory management, budgeting and cost control.

• Excellent organizational, planning and problem-solving skills.

• Ability to perform effectively in a fast-paced, high-volume luxury hospitality environment.

• Passion for culinary innovation, creativity and delivering exceptional guest experiences.

• Excellent communication and leadership skills.

• Fluent English; Italian is considered an advantage.

Compensation

€55,000 - 65,000  Gross Annual Salary (RAL)