Company Description
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.
Job Description
Reports To: Chef de Cuisine/Executive Chef
Supervises: Line Cooks, Stewards
General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen.
Specific Responsibilities:
- Owns service period and crew.
- Able to be multifaceted with eyes on all kitchen activities.
- Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
- Available to assist line staff with recipe techniques and station prep and answer any questions.
- Abreast of all menu changes, regardless of service period.
- Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
- Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department.
- Maintains clean and organized walk-ins & dry storage area.
- Orders daily and weekly products in conjunction with CDC.
- Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
- Collaborates with CDC and/or EC on menu development and engineering.
Qualifications
- Minimum of two years experience in a fine dining restaurant environment.
- Understanding of professional cooking and knife handling skills.
- Knowledge of safety, sanitation, and food handling processes.
- Able to work flexible (nights, weekends).
- Responsible, dependable, punctual.
- Excellent communication skills; mhours ust be able to speak, read, and understand English.
- Clean and professional appearance.
- Demonstrates enthusiasm for all things 21c.
- Must pass a background check.
Travel Requirements: As needed.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.