Executive Sous Chef (f/m) at Accor

Warsaw, Masovian Voivodeship, Poland -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Leadership, Cost Control, Menu Design, Recipe Development, Food Safety, HACCP, Supplier Relationships, Guest Engagement, Training, Recruitment, Financial Objectives, Inventory Management, Creativity, Operational Efficiency, Brand Standards

Industry

Hospitality

Description

Company Description The Birthplace of stories and legends since 1887, Raffles is a legendary brand, steeped in history and loved by generations past, present and future. Raffles, at distinguished landmark addresses around the world, is the vibrant heart of its destination, curating experiences that are culturally enriching, intellectually stimulating and always respectful of local communities, heritage and the environment. Raffles Europejski Warsaw, a beloved icon sitting proudly on Royal Route in the heart of Warsaw, delivers the new chapter of luxury in its extraordinary history that spans over 160 years. The lovingly restored and reinvented hotel has 106 timeless elegant guest rooms with 24-hour Butler service, signature Europejski Grill restaurant, legendary Long Bar, a century-old heritage patisserie Lourse Warszawa, and a revitalizing oasis Raffles Spa. It also acts as a showcase for the best modern Polish art, with Hotel Europejski Art Collection. Job Description As Executive Sous Chef, you will be a key leader within the culinary division, supporting the Executive Chef in managing all kitchen operations while upholding the highest standards of luxury hospitality, culinary excellence, and team leadership. You will drive consistency, creativity, and operational efficiency across all outlets and banqueting functions, ensuring memorable guest dining experiences while championing the brand’s heritage of refined hospitality through culinary excellence and personalized guest experiences. Lead daily kitchen operations through an active presence across all culinary areas, fostering teamwork, creativity, and consistency. Support the Executive Chef in overseeing culinary and stewarding functions, ensuring seamless coordination across outlets and events. Monitor food cost, labor, purchasing, and inventory to meet financial objectives and profitability targets. Collaborate with culinary leadership on menu design, recipe development, costing, and seasonal promotions. Ensure strict compliance with hygiene, sanitation, and food safety standards (HACCP). Source high-quality ingredients and maintain strong supplier relationships to ensure freshness and sustainability. Partner with Front-of-House teams to enhance service delivery through menu training and product knowledge. Engage with guests, respond to feedback, and continuously elevate dining experiences. Support recruitment, onboarding, training, and development of culinary colleagues. Contribute to engagement initiatives and foster a culture of excellence and continuous learning. Collaborate with Marketing and PR to promote culinary offerings through media, events, and digital platforms. Assume full kitchen leadership in the absence of the Executive Chef. Uphold company policies, brand standards, and service values at all times. Perform additional duties as required to support operational success. Qualifications Minimum 2 years’ experience in a similar leadership role within a luxury hotel Strong culinary foundation with hands-on experience across kitchen operations. Proven ability to lead, motivate, and inspire teams through clear communication and collaboration. Creative and strategic mindset with a passion for innovation and continuous improvement. Solid understanding of cost control, inventory management, and financial performance. Strong understanding of ultra-luxury guest expectations and brand alignment. Advanced knowledge of food safety regulations and HACCP standards. Excellent interpersonal, leadership, and guest engagement skills. Exceptional attention to detail. Culinary degree or equivalent professional certification required. Adaptable, resilient, and able to thrive in fast-paced environments. Flexibility to work varied schedules, including evenings, weekends, and public holidays. Additional Information Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Executive Sous Chef will support the Executive Chef in managing all kitchen operations, driving consistency, creativity, and efficiency across all outlets and banqueting functions while upholding luxury hospitality standards. Key duties include leading daily operations, monitoring costs, collaborating on menu development, ensuring food safety compliance, and developing culinary colleagues.