The Gritti Palace
, a hotel belonging to
Marriott International's Luxury Collection
brand, is currently seeking a
Sous Chef
.
The successful candidate will report directly to the
Executive Chef
and join the hotel's Culinary Department. They will become part of a team of passionate and dedicated culinary professionals.
This is a
full-time, permanent position
(non-seasonal).
This is an outstanding opportunity to work in a hotel of exceptional art and elegance, where history and culture meet in a renewed Venetian style. The Gritti Palace is renowned for its impeccable service, enchanting culinary experiences, and intimate wellness retreat. It is a landmark destination for the global elite during prestigious events such as the Venice Biennale, Carnival, and the Venice Film Festival.
What We Offer
A multicultural and highly professional working environment
Professional development within an international setting characterized by the highest standards of culinary excellence
International career advancement opportunities across Marriott International's 10,000+ hotels worldwide
Discounts on hotel stays and dining experiences
Ongoing training and leadership development programs
Access to Marriott's learning and leadership platforms
Opportunities to participate in international task forces, opening teams, and group culinary events
Participation in charitable initiatives, wellness programs, and community support activities through the TakeCare program
Complimentary staff dining and uniform
The Impact You'll Make
The consistently high culinary standards we maintain, along with the care and attention devoted to every preparation, are key elements that inspire guests to dine with us. By working alongside a dedicated team of culinary experts,



you will learn something new every day while contributing to seasonal menus and unique presentations. Your hard work will be rewarded when a dish you helped create delights a guest and inspires them to return for another memorable dining experience.
The Role Culinary Operations
Coordinate kitchen brigade operations in support of the Executive Chef
Oversee daily production schedules and organize brigade workflow
Ensure culinary production is aligned with brand standards in terms of recipes, concepts, presentation, and quality
Operate kitchen equipment safely and responsibly
Comply with all applicable food hygiene, health, and safety regulations
Deliver ongoing training and professional development activities
Adhere to brand standards, company policies, and hotel procedures
Leadership & Operational Management
Motivate, train, and professionally develop team members
Ensure compliance with Luxury Collection and Marriott International standards
Culinary Quality & Development
Collaborate in developing new menus, seasonal dishes, and unique dining experiences
Work alongside the Gritti Epicurean School on guest culinary events and cooking classes conducted in English
Continuously monitor the quality of food preparation and raw ingredients
Promote culinary innovation while preserving the gastronomic identity of The Gritti Palace




Financial Management & Cost Control
Monitor and optimize departmental food cost
Analyze consumption, yields, and food waste
Support the preparation and achievement of budget targets
Contribute to maximizing profitability while maintaining required quality standards
HACCP & Food Safety
Ensure full compliance with the HACCP system in accordance with current legislation and Marriott International standards
Supervise and verify the correct implementation of procedures required by EC Regulation ** and subsequent food hygiene and safety regulations
Monitor and record Critical Control Points (CCPs), including goods receiving, refrigerated and frozen storage, blast chilling, cooking, regeneration, and food holding procedures
Verify the daily completion of HACCP documentation, temperature logs, and operational checklists
Ensure proper allergen management in compliance with EU Regulation ***
Prevent cross-contamination throughout all stages of food production
Ensure full traceability of raw materials and compliance with FIFO (First In, First Out) procedures
Manage non-conformities by implementing immediate corrective and preventive actions
Support Marriott internal audits, health inspections, and regulatory assessments
Continuously train brigade members on food safety and hygiene procedures
Physical Requirements
This position requires compliance with quality assurance standards. The role also requires the ability to move and lift items weighing up to approximately
25 kg (55 lbs)
. Additionally, you must be able to reach overhead and below the knees, including bending, twisting, pulling, stooping, and navigating uneven or sloped

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