Sous Chef - Restaurant

Job Description

Job Description

Company Description

• Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that works brings purpose to your life so that during your journey with us, you can continue to explore Accor's limitless possibilities. by joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Discover the life that awaits you at Accor, visit

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Employee Benefit card offering discounted rates in Accor worldwide.

Learning programs through our Academies.

Ability to make a difference through our Corporate Social Responsibility activities like Planet 21.

Do what you love, care for the world, dare to challenge the status quo!

#BELIMITLESS

The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product.

The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel.

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Supervise kitchen staff, including training and scheduling
• Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
• Prepare weekly food sales forecast
• Schedule kitchen employees according to business needs and forecasts.
• Assess food and labor costs to meet or exceed departmental objectives.
• Enforce cleanliness standards throughout kitchen
• Inspect all kitchen areas.
• Assist all chefs when needed.
• Take an active role in all menu change considerations
• Consult with other chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor assistant chefs and cooks
• Conduct periodic sanitation meetings
• Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
• Issue portion control foods to outlets.
• Cut meat, poultry, and seafood according to business demand

• Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Kitchen cutlery,
• Automatic slicers,
• Buffalo chopper
• Blenders
• Band saw
• Meat grinder
• Gas fired cooking equipment
• Steam kettles
• Electric griddles
• Deep fat fryers
• Ovens
• Tilt fryers
• Toaster
• Scales
• Can openers
• Carter Hoffman
• Long hours sometimes may be required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Servsafe sanitation course
• Ice Carving, tallow and sugar work

A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.