Offerte di lavoro chef - Lago di Como, Lombardia

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 Chief Steward is responsible for managing the daily operations and strategic direction of the stewarding department. This includes dishwashing, deep cleaning, sanitation practices, banquet support, and overall cleanliness of kitchen and service equipment areas.

The Chief Steward collaborates closely with Culinary and F&B leadership to ensure high standards of sanitation, safety, and operational readiness are maintained across all food service areas. This role is critical in ensuring compliance with FSMS, corporate HACCP guidelines, and local health regulations.

Candidate Profile

Education and Experience

• High school diploma or equivalent required.
• 4+ years of experience in stewarding, kitchen operations, or food and beverage.
• OR a 2-year degree in Hospitality, Hotel and Restaurant Management, or Business Administration and 2+ years of relevant experience.

Preferred Qualifications

• Supervisory experience in stewarding or utility management within a luxury hospitality environment.
• Certification in food handling and sanitation safety.
• Language: Italian required; English proficiency is a strong plus.

Core Work Activities

Daily Stewarding Operations

• Supervise and manage all dishwashing, night cleaning, and deep-cleaning schedules.
• Ensure proper cleaning, sanitizing, and storage of kitchen tools, equipment, china, silver, and glassware.
• Maintain banquet support standards including banquet plating, food running, and proper breakdown procedures.
• Operate and maintain all stewarding equipment; ensure repairs and maintenance are reported and tracked.
• Maintain clean and organized back-of-house areas including back docks and refuse stations.

Inventory & Resource Management

• Oversee inventory and par stock levels of cleaning chemicals, equipment, and disposables.
• Conduct and report on monthly chinaware, glass, and silver inventories.
• Work with purchasing to ensure cost-effective supply acquisition and storage compliance.
• Monitor consumption patterns and establish waste-reduction initiatives.

Compliance & Safety

• Enforce all food safety and sanitation standards aligned with FSMS and corporate HACCP guidelines.
• Possesses working knowledge of power supply and voltage specifications required for operating and maintaining commercial catering equipment, ensuring that installations and usage comply with safety regulations and manufacturer guidelines.
• Supervise proper chemical handling, labeling, and MSDS documentation.
• Monitor the cost, proper storage, and handling of chemicals.
• Ensure all stewarding team members receive thorough training on chemical usage and safety protocols across operations.
• Train team in emergency and safety procedures including spill response and equipment safety.
• Participate in internal audits and ensure corrective actions are implemented swiftly.

Guest and Culinary Support

• Coordinate with the culinary and banquet teams to meet operational needs for events and service functions.
• Ensure prompt stewarding support for live cooking stations, exhibitions, and special functions.
• Cooperate with the Executive Sous Chef and Executive Chef to uphold kitchen readiness and guest satisfaction.

Sustainability and Waste Management

• Cooperate with the Executive Sous Chef to ensure the proper sorting of waste by category, its storage and flow according to category, corporate HACCP guidelines, and local environmental laws.
• Promote green practices and enforce recycling protocols across stewarding zones.

Critical Tasks

• Manage staffing schedules based on operational forecasts and labor standards.
• Perform inspections of cleanliness and compliance in all stewarding areas.
• Support the Executive Chef with incident response related to sanitation breaches or guest concerns, coordinating with designated pest control companies.
• Validate that HACCP logs and FSMS documentation are completed and filed correctly according to corporate standards and local laws.

Safety and Security

• Ensure all staff use PPE and are trained on emergency response.
• Supervise safe chemical storage and dilution practices.
• Conduct monthly safety drills and walk-throughs with Engineering or Health & Safety.
• Report and resolve any hazards, near-misses, or injury incidents.

Policies and Procedures

• Enforce company policies regarding personal hygiene, sanitation, uniforms, and timekeeping.
• Maintain up-to-date knowledge of regulatory changes and implement policy updates as needed.
• Administer disciplinary actions in alignment with property and Marriott SOPs and code of conduct.

Guest Relations and Communications

• Attend pre-function briefings and coordinate stewarding support for VIP or large-scale functions.
• Ensure seamless support to culinary and banquet teams during plated or buffet service.
• Build collaborative relationships with kitchen, banquet, and restaurant leadership.

Management Competencies

Leadership & Communication

• Leads by example and maintains composure in fast-paced, high-pressure environments.
• Creates an inclusive culture of collaboration, trust, and respect.
• Maintains continuous communication with culinary and departmental leaders to identify priority areas for deep cleaning and develops scheduled cleaning plans that proactively address operational and hygiene needs.

Execution

• Prioritizes tasks and aligns resources efficiently during peak periods.
• Ensures that all part-time and temporary stewarding staff receive clear, role-specific training and instructions to meet safety and performance expectations before starting their assigned duties.
• Enforces performance standards and conducts timely coaching.
• Monitors real-time operational flow to prevent bottlenecks, delays, or breakdowns in service.
• Adapts stewarding operations to support last-minute changes in banquet schedules or outlet needs while maintaining consistency and safety standards.
• Ensures that all stewarding processes align with productivity goals, resource planning, and cross-departmental coordination.

Relationships

• Builds and sustains collaborative relationships with culinary, banquet, and restaurant leadership to ensure smooth communication and shared goals.
• Resolves interdepartmental issues with professionalism and a solution-oriented mindset, fostering a respectful and cooperative workplace culture.

Talent Development

• Identifies potential within the team and provides mentorship, hands-on training, and opportunities for skill advancement and leadership development.
• Implements onboarding and cross-training programs to build team flexibility and ensure department continuity.

Basic & Critical Competencies

Business Acumen

• Applies key performance indicators (KPIs), departmental metrics, and cost controls to stewarding strategies to drive performance and accountability.

• Closely monitors and reports breakage of Operating Supplies & Equipment (OSE) and develops clear sorting systems for each dishwashing and pot washing area to improve accountability, prevent damage, and ensure consistency in handling procedures.

• Stays informed of industry trends, equipment innovations, and sustainability practices; applies insights to improve department performance.

Technical Knowledge

• Proficient in operating dish machines, pot washers, chemical dispensers, and floor scrubbers and cleaning heavy duty equipment.
• Fully understands FSMS documentation requirements and kitchen sanitation practices.

Physical and Communication Skills

• Can demonstrate and train usage of dish machines, pot washers, chemical dispensers, and floor scrubbers and cleaning heavy duty equipment.
• Fully understands FSMS documentation requirements and kitchen sanitation practices.

Additional Responsibilities

• Attends daily culinary division briefings and ensures all F&B outlet and events information and their forecast are distributed throughout the stewarding department

Physical Abilities

• Long periods of standing, bending, lifting, and pushing heavy equipment.
• Required to safely lift and transport heavy loads during cleaning, waste handling, or equipment storage tasks.
• Frequent exposure to water, heat, cold, and cleaning chemicals.

This job description is subject to periodic review and revision to reflect evolving business needs, operational priorities, and organizational objectives.

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.

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.