Head Chef - Colleague Restaurant - Staff Canteen

Head Chef – Colleague Restaurant / Staff Canteen

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 Head Chef – Colleague Restaurant is responsible for leading the culinary operation of the resort's colleague restaurant, ensuring the consistent preparation and delivery of high-quality, nutritious and varied meals for all colleagues.

The role combines strong culinary leadership with effective planning, cost control and team management, ensuring that the colleague dining experience reflects Mandarin Oriental's commitment to colleague wellbeing and operational excellence.

During the pre-opening phase, the Head Chef – Colleague Restaurant will play an important role in establishing the staff canteen operation, developing menus and production processes, supporting the setup of the kitchen, recruiting and training the team, and ensuring full operational readiness for the arrival of the resort's opening team.

As a Head Chef – Colleague Restaurant, you will be responsible for the following duties:

Pre-Opening Responsibilities

• Support the setup and operational readiness of the colleague restaurant kitchen and related production areas prior to opening.

• Develop balanced, varied and cost-effective menu cycles suitable for a diverse and multicultural colleague population.

• Establish standard recipes, production procedures, portion controls and food presentation standards.

• Support the selection and commissioning of kitchen equipment, utensils and operating supplies.

• Support the recruitment, onboarding, training and development of the colleague restaurant culinary team.

• Establish appropriate food production schedules and kitchen workflows based on anticipated colleague numbers and meal periods.

• Implement food safety, hygiene, HACCP and sanitation procedures across the operation.

• Coordinate with Purchasing on ingredient specifications, suppliers, ordering procedures and opening stock requirements.

• Participate in tastings, operational trials and pre-opening readiness exercises.

• Work closely with People & Culture and the Culinary leadership team to understand colleague requirements and establish an effective dining experience from opening.

Operational Responsibilities

• Lead the daily culinary operation of the colleague restaurant, ensuring efficient preparation and service across all scheduled meal periods.

• Plan and develop rotating menus that provide variety, nutritional balance and appropriate options for the resort's multicultural workforce.

• Ensure consistent quality, taste, freshness and presentation of all food served.

• Adapt menus and production levels according to colleague numbers, occupancy, seasonality and operational requirements.

• Ensure appropriate dietary requirements, allergies and intolerances are considered within menu planning and food preparation.

• Personally supervise food production and maintain a strong hands-on presence in the kitchen.

• Lead, motivate, coach and develop the colleague restaurant culinary team.

• Prepare team schedules and organise daily production according to business requirements.

• Ensure all food is prepared according to approved recipes, portion standards and established production procedures.

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

• Ensure correct receiving, storage, labelling, temperature control and rotation of all food products.

• Monitor kitchen equipment and coordinate maintenance requirements with Engineering.

• Work closely with Stewarding to ensure appropriate cleanliness and sanitation standards throughout the operation.

• Maintain effective communication with People & Culture and relevant departments regarding colleague feedback and dining requirements.

Menu Planning & Colleague Experience

• Develop seasonal menu cycles offering appropriate variety across breakfast, lunch, dinner and other required meal periods.

• Ensure menus provide a balanced selection of proteins, vegetables, carbohydrates, salads, fruit and other appropriate options.

• Consider cultural, religious and dietary requirements when developing menus for the colleague population.

• Regularly introduce new dishes and concepts to maintain variety and engagement.

• Gather and consider colleague feedback to continuously improve the dining experience.

• Support special colleague events, celebrations and recognition activities with appropriate culinary offerings.

• Promote a positive and welcoming colleague restaurant environment through consistent food quality and service.

Food Cost & Inventory Management

• Manage food cost within established budget parameters while maintaining appropriate quality and nutritional standards.

• Monitor daily food consumption, production levels and waste.

• Forecast production accurately to minimise overproduction and unnecessary waste.

• Maintain effective portion control and standard recipes.

• Coordinate ordering requirements with Purchasing and ensure appropriate stock levels are maintained.

• Conduct regular inventories and monitor product usage.

• Ensure ingredients are correctly received, stored and rotated according to FIFO principles and food safety requirements.

• Identify opportunities to improve purchasing efficiency and food utilisation without compromising quality.

• Monitor colleague meal volumes and relevant cost-per-meal indicators.

• Support the preparation and monitoring of the colleague restaurant operating budget.

Leadership & Team Development

• Lead by example and promote a professional, respectful and collaborative kitchen environment.

• Train and develop culinary colleagues in cooking techniques, food safety, hygiene and operational procedures.

• Conduct regular briefings and communicate daily production requirements and operational priorities.

• Monitor team performance and provide ongoing coaching and feedback.

• Ensure appropriate staffing and productivity according to operational requirements.

• Promote teamwork and effective communication with Culinary, Stewarding, Purchasing, People & Culture and other departments.

• Foster a culture of continuous improvement, accountability and pride in the colleague dining experience.

• Perform any other reasonable duties consistent with the responsibilities and operational requirements of the role.

Requirements

• Professional culinary qualification from a recognised institution is preferred.

• Minimum 4–5 years' professional culinary experience , including previous experience as a Head Chef, Sous Chef or comparable kitchen leadership position.

• Previous experience managing a staff restaurant, employee canteen, high-volume catering operation or large-scale food production environment is highly desirable.

• Experience within a luxury hotel, resort or international hospitality environment is considered an advantage.

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

• Strong knowledge of high-volume food production and menu planning.

• Ability to develop varied, balanced and cost-effective menus for a multicultural workforce.

• Strong understanding of food costing, portion control, inventory management and waste reduction.

• Excellent knowledge of food safety, hygiene and HACCP standards.

• Good understanding of dietary requirements, food allergies and intolerances.

• Strong leadership, coaching and team management skills.

• Excellent organisational and planning abilities with the capacity to manage multiple meal periods and changing production volumes.

• Hands‑on, practical and solution‑oriented approach.

• Strong commitment to food quality and colleague wellbeing.

• Ability to work effectively in a fast‑paced and seasonal hospitality environment.

• Good communication and interpersonal skills.

• Good command of Italian; knowledge of English is considered an advantage.

Compensation

€32,000 Gross Annual Salary (RAL)