Job Description
Every memorable dining experience at Accor begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Restaurant Sous Chef will inspire your team to create truly spectacular fare.
Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:
- Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
- Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
- Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
- Be an ambassador for the Brand, Hotel, Community and Colleagues
- Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence
- Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to
- Follow and deliver all L eading Q uality A ssurance Standards for your position while supporting the FOH manager
- Conduct daily Shift Briefings to Colleagues to share information regarding reservations, house counts, special menus, VIP’s, service standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Assist in the development of new menu items in Brasserie Lounge, Lunch and Dinner menus, Lite Bites, Special Brasserie Events and festive seasonal menu ideas, offerings and displays
- Ensure a safe, clean hotel at all times and take ownership for your area
- Adhere to grooming policies to ensure a professional appearance is always maintained
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders
- Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
- Ensure all kitchen Colleagues are aware of standards and expectations
- Adhere to payroll costs and productivity within budgeted guidelines
- Provide extensive hands on training for all new and transferred colleagues
- Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and Sanitation policies when handling food and beverage
- Liaise daily with colleagues other Sous Chefs and leadership to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Maintain labor cost through productive use of labor tracking tools and ensuring that resources are properly allocated to support business levels
- Works closely with other Sous Chef and Cooks in menu creation and overall guest experience improvement efforts
- Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
- Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Sous Chef and leadership and addressed with the colleague
- Assume supervisory responsibilities during the absence of the Jr. Chef de Cuisine/Chef de Cuisine
- Other duties as assigned
Hourly Rate: $27.60 USD Gross per hour