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.

Sous Chef

About the Role

Based at Mandarin Oriental Cristallo, Cortina, the Sous Chef plays a key role in the successful pre-opening and ongoing operation of the resort's culinary division. Reporting to the Executive Chef, the Sous Chef supports the establishment of kitchen operations, the recruitment and development of the culinary brigade, and the implementation of Mandarin Oriental's culinary standards. Following the opening, the role ensures the smooth day-to-day operation of all kitchen outlets, consistently delivering exceptional culinary experiences while maintaining the highest standards of quality, food safety, hygiene, and operational excellence.

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

Pre-Opening Responsibilities

• Support the Executive Chef in the successful pre-opening of all culinary operations, including kitchen setup, equipment commissioning, workflow planning, and operational readiness.
• Assist in recruiting, onboarding, training, and developing the culinary brigade in line with Mandarin Oriental standards.
• Participate in menu development, recipe standardization, costing, and the implementation of operational procedures and HACCP standards.
• Contribute to the preparation and execution of opening activities, tastings, mock services, and operational testing.

Operational Responsibilities

• Support the Executive Chef in overseeing the daily culinary operations across all food and beverage outlets, ensuring consistency, efficiency, and exceptional quality.
• Supervise, motivate, coach, and develop the kitchen team, fostering a culture of collaboration, accountability, and continuous improvement.
• Ensure all food is prepared and presented in accordance with Mandarin Oriental standards, approved recipes, and portion specifications.
• Maintain the highest standards of food safety, hygiene, cleanliness, and compliance with all local regulations and HACCP procedures.
• Monitor food quality throughout production and service, ensuring consistency of taste, presentation, and guest satisfaction.
• Communicate promptly any operational challenges, staffing requirements, or maintenance issues to the Executive Chef.
• Ensure all fresh produce and ingredients are received, stored, and handled according to quality and food safety standards.
• Oversee kitchen requisitioning, inventory management, stock rotation, and ordering procedures to minimize waste and optimize efficiency.
• Monitor food cost, kitchen supplies, energy consumption, and operating expenses, supporting the Executive Chef in achieving departmental financial objectives.
• Ensure action points arising from daily briefings and operational meetings are implemented effectively by the team.
• Identify opportunities to improve menus, products, service standards, and operational processes.
• Perform any other reasonable duties assigned by the Executive Chef.

Requirements

• Professional culinary qualification or diploma in Culinary Arts, Hospitality, or a related discipline.
• Minimum 5 years' experience as a Sous Chef or in a comparable leadership role within a luxury five-star hotel or internationally recognized fine dining environment.
• Previous pre-opening experience is considered a strong advantage.
• Strong leadership, coaching, and team development skills.
• Excellent knowledge of international culinary techniques, food safety regulations, and HACCP standards.
• Solid understanding of food costing, inventory management, purchasing, and kitchen financial controls.
• Exceptional organizational skills with the ability to perform effectively under pressure.
• Passion for innovation, creativity, and delivering outstanding guest experiences.
• Excellent communication skills and proficiency in English; Italian is considered an advantage.

Compensation

€45,000 Gross Annual Salary (RAL)