Sous Chef at Accor

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Feb, 26

Salary

90000.0

Posted On

05 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Skills, Interpersonal Skills, Problem-Solving, Reliability, Teamwork, Guest Service, Menu Development, Communication, Time Management, Sanitation, Creativity, Staffing, Scheduling, Food Preparation, Attention to Detail

Industry

Hospitality

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 work 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 https://careers.accor.com/ Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description A special occasion calls for great food! As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results. Compensation: $85,000 - $90,000 Annual Salary Summary of Responsibilities: Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues Ensure the consistency in the preparation of all food items for a la carte and or buffet menus, according to hotel recipes and standards Conduct daily shift briefings to kitchen colleagues Ensure all kitchen colleagues are aware of standards & expectations Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback Maintain and enhance the food products through creative menu development and presentation Have full knowledge of all menu items, daily features and promotions Actively interact with guests at tables Balance operational, administrative and Colleague needs Ensure proper staffing and scheduling in accordance with productivity guidelines Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications Previous leadership experience in the culinary field required Diploma/Certification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem-solving abilities Highly responsible & reliable Ability to work well under pressure in a fast-paced environment Ability to work cohesively with fellow colleagues as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information All your information will be kept confidential according to EEO guidelines. Visa Requirements: Must be legally authorized to work in the United States.

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Responsibilities

As a Sous Chef, you will lead a team in creating memorable dining experiences and ensure the consistency in food preparation according to hotel standards. You will also maintain communication with Outlet Managers and manage kitchen operations effectively.