Junior Sous / Sous chef at Accor

Southampton, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

32000.0

Posted On

10 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Kitchen management, Food safety, HACCP, Staff supervision, Menu planning, Inventory management, Cost control, Leadership, Communication, Time management, Training and development, Sanitation, Food preparation

Industry

Hospitality

Description

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Qualifications Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen. Strong leadership and communication skills. Excellent organizational and time-management abilities. In-depth knowledge of food safety and sanitation standards (HACCP or equivalent). Ability to work under pressure and handle multiple tasks. Passion for high-quality cuisine and customer satisfaction. Flexibility to work shifts, including weekends and holidays. Additional Information Salary range 30000-32000 - experience dependent Company Events - Team appreciation lunch Discounted hotel nights plus 30% off Food and Beverages (subject to individual outlets) High street discounts, with your Heartist card Holiday:28 days including bank holidays (increasing yearly to up to 33 days) Team member referrals program Personnel development - In house training Free on-site parking Free meals on duty Monthly 'Duck' awards Free uniform Company Pension Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef assists the Executive Chef in directing culinary activities and supervising the kitchen team to ensure high standards of food quality. They are responsible for managing inventory, maintaining hygiene compliance, and overseeing daily kitchen operations.