Sous Chef at Accor

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

11 May, 26

Salary

80000.0

Posted On

10 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Supervision, Delegation, Prioritization, Team Motivation, Training, Goal Development, Budget Reviews, Menu Knowledge, Recipe Adherence, Quality Checks, EcoSure Compliance, Servesafe Compliance, Safety Promotion, Waste Minimization, Menu Development

Industry

Hospitality

Description

Company Description If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 413-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career. Job Description Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: What’s in it for you: Competitive Salary Paid Time Off Medical, Dental and Vision Insurance, 401K 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 Rate of Pay: $68,000-80,000 per annum Responsibilities: As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. You will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times. Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges. Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of and adhere to standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately. Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues. Assist in the development of new menu items. Follow payroll costs and productivity within budgeted guidelines. Provide training for new culinary colleagues. Other duties as assigned. Qualifications 3 years formal culinary school or equivalent experience. Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen. Extensive knowledge of all culinary departments and previous experience in all areas including pastries. The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues. Must be an effective supervisor and trainer; administrative knowledge is an asset. Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens. Current First Aid and Serve Safe training an asset. Ability to work well under pressure, adapt to change and perform with a high level of energy at all times. Must be a team player with a positive attitude Must be able to work a flexible schedule Must be legally authorized to work in the United States without sponsorship Physical requirements: Ability to stand and walk for extended periods Frequent lifting and carrying up to 50 lbs Frequent bending, stooping, kneeling, pushing, and pulling Additional Information Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef acts as a leader and supervisor, proactively delegating duties to cooks to ensure high productivity and efficient service execution while maintaining the highest production standards. This role involves leading and inspiring colleagues through thorough training, setting standards of excellence, and assisting the Executive Chef with departmental initiatives and budget reviews.