Executive Sous Chef at Accor

Cádiz, Andalusia, Spain -

Full Time

Start Date

Immediate

Expiry Date

15 Feb, 26

Salary

0.0

Posted On

17 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Team Development, Operational Excellence, Inventory Management, Guest Satisfaction, Culinary Innovation, Communication Skills, Mentoring, Problem Solving, Attention to Detail, Adaptability, Cultural Awareness, Microsoft Office Suite, Relationship Building, Food Safety, Sanitation Regulations

Industry

Hospitality

Description

Company Description Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain. Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5-star hotel and branded residences, showcasing breathtaking sea views. Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces. Surrounded by two of southern Europe's most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers. Job Description As Executive Sous Chef, you will play a pivotal role in leading and elevating the culinary experience at Fairmont La Hacienda. You’ll work closely with the Executive Chef to create exceptional dining experiences, maintain the highest culinary standards, and inspire a culture of innovation and teamwork within the kitchen. In this dynamic role, you’ll oversee the daily operations of the kitchen, nurture the growth of your team, and ensure every dish reflects our commitment to excellence. Serving as a key leader, you will contribute to the seamless operation of the culinary department and the overall guest satisfaction. Key Responsibilities Strategic Culinary Leadership & Team Development Partner with the Executive Chef to implement culinary strategies that align with the hotel’s luxury standards and overall business objectives. Support the development and execution of innovative menu concepts and culinary programs that enhance the guest experience while embracing creativity and industry trends. Foster a culture of learning and growth by mentoring team members, promoting career development, and ensuring a positive, collaborative work environment. Operational Excellence Oversee daily kitchen operations, ensuring efficiency, compliance with hygiene standards, and the seamless execution of culinary services. Lead inventory management, procurement, and supplier coordination to maintain optimal stock levels and cost control without compromising quality. Ensure that all food preparation meets the highest standards of quality, presentation, and taste, reflecting the hotel’s commitment to excellence. Provide regular reporting and analysis on kitchen performance, cost management, and operational improvements to inform strategic decisions. Guest Satisfaction & Culinary Innovation Act as a culinary ambassador, engaging with guests to gather feedback and tailor offerings to exceed their expectations. Work closely with the Food & Beverage team to align kitchen operations with restaurant and event requirements, ensuring a seamless dining experience. Drive innovation by experimenting with new techniques, flavors, and trends to create dynamic menus that surprise and delight guests. Team Management & Collaboration Serve as a key leader and point of contact for the kitchen team, fostering clear communication, teamwork, and a supportive atmosphere. Conduct daily briefings with Sous Chefs and other team members to ensure alignment on priorities and operational plans. Promote team recognition and organize activities to celebrate achievements, strengthening camaraderie and team morale. Policy Compliance & Safety Ensure adherence to kitchen policies and procedures, maintaining compliance with local food safety and sanitation regulations. Regularly review and recommend updates to culinary processes, incorporating industry best practices and innovative solutions. Monitor and enforce workplace safety standards to create a secure environment for all team members. Qualifications University’s degree in Culinary Arts, Business Administration, Hospitality Management or a related field. +6 years of progressive experience in the culinary field, with at least 2-3 years of experience in a leadership or management position in a high-level kitchen. Strong command of English (written and spoken), with excellent communication and interpersonal skills. Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and excellent organizational and administrative capabilities. Strong leadership and relationship-building skills, able to inspire trust and collaboration across departments. Detail-oriented, results-driven, and professional, with a proactive approach to solving challenges. Adaptable and culturally aware, dedicated to fostering an inclusive and engaging environment for all colleagues. Candidate must be a citizen of the European Union or possess a valid work permit for Spain. Additional Information What is in it for you: Competitive Salary and Benefits Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe. We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential. Opportunity to develop your talent and grow within your property and across the world!

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Responsibilities

As Executive Sous Chef, you will lead and elevate the culinary experience, overseeing daily kitchen operations and ensuring high culinary standards. You will also mentor your team and contribute to guest satisfaction through innovative dining experiences.