Sous Chef, Coast Kitchen at Accor

, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Feb, 26

Salary

85000.0

Posted On

12 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sous Chef Experience, Leadership Skills, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Attention to Detail, Culinary Skills, Menu Development, Food Quality Control, Team Collaboration, Stress Management, Hygiene Standards, Recipe Development, Performance Reviews, Staff Scheduling

Industry

Hospitality

Description

Company Description Explore limitless possibilities, dreams and adventures on Hawai’i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai’i’s heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive. Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i’s warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor. Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i. What is in it for you: Premium preferred provider medical/drug/vision benefits at competitive prices. We put you first & value you with employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!* We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program. Don’t just live in the moment – own your moment with 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately* Incentive Bonuses are available to inspire creativity & dedication to deliver exceptional experiences. We go the extra mile by offering 50% discounts at hotel restaurants, 50% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls. We are globetrotters taking advantage of our Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)* Complimentary food & beverage on property Job Description Join our dynamic culinary team as Sous Chef - Coast Kitchen, where you’ll play a pivotal role in delivering exceptional dining experiences at our seaside venues—Brown’s Beach House, our signature oceanfront restaurant, and Hale Kai, our relaxed coastal eatery. Under the guidance of the Executive Chef and Chef de Cuisine, you’ll oversee daily kitchen operations, inspire a talented team, and ensure the highest standards of food quality, creativity, and guest satisfaction. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction & colleague engagement results. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Sous Chef you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products. Why Join Us? Be part of a renowned luxury resort with breathtaking oceanfront settings. Collaborate with a talented team in a supportive, growth-focused environment. Competitive benefits, culinary excellence, and the chance to create unforgettable dining experiences What you will be doing: Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation. Ensure seamless execution of menus, from fresh, locally inspired dishes at Hale Kai to the elevated cuisine of Brown’s Beach House. Maintain impeccable standards for food quality, presentation, and consistency. Collaborate with the chefs and colleagues on menu development, seasonal offerings, and culinary promotions. Thrive in a fast-paced, guest-focused environment, adapting to the unique demands of our oceanside venues. Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care Interview, select and recruit team members Identify and develop team members with potential Conduct performance reviews with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Participate in scheduled internal and external departmental meetings as required. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Follow kitchen policies, procedures and service standards Qualifications Your experience and skills include: Minimum 3 years of relevant experience as a Sous Chef or Senior Line Chef in an upscale or high-volume restaurant preferred Passion for Hawai‘i’s flavors and sustainable, locally sourced ingredients.. Strong leadership, interpersonal and training skills Ability to focus attention on department needs, remaining calm and courteous at all times Good communication and customer contact skills Excellent reading, writing and oral proficiency in English language Ability to work well in stressful & high-pressure situations Ability to work cohesively and collaboratively as part of a team Detailed & service oriented with an eye for detail to be self-motivated and energetic. Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance) Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate) Flexibility to work varied shifts, including weekends and holidays. Additional Information Salary Range: $75,000 - $85,000 USD Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization. Your team and working environment: Our team embraces the Japanese term Kaizen "to always be improving the spirit that drives us." We foster a collaborative environment that thrives on innovation. There is no great chef, without a great team. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. 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/ About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That’s why you’ll find exceptional work opportunities – throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific – as well as industry leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotel that includes landmark locations like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleague with fairness & dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award – winning Green Partnership Program. An exciting future awaits! Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-KK2 #AlohaOrchid

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Responsibilities

As a Sous Chef, you will oversee daily kitchen operations and inspire a talented culinary team to deliver exceptional dining experiences. You will ensure the highest standards of food quality, creativity, and guest satisfaction while collaborating on menu development and maintaining operational efficiency.