Sous Chef

Job description / Role

Scope of Position:

The primary function of the Sous Chef is to manage all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, to ensure a high quality product. The Sous Chef is also expected to maintain quality, product consistency, food and labor cost controls, and colleague relations. This is to be achieved through the delegation of work to all kitchen colleagues .

Responsibilities

- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
- Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
- Where appropriate give colleagues feedback
- Take part in progressive corrective action where appropriate
- Main appropriate labor cost
- Supervise all phases of food production and service directly related to all catering functions.
- Ensure equipment and kitchen cleanliness.
- Assure that all cooks have all food items prepared to proper specifications in a timely manner.
- Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
- Maintain an effective training program for all colleagues so that all their time can be productive.
- Keep production of food at an adequate level that does not result in excessive leftovers and waste.
- Attend any meetings as required
- Assist in completion of weekly payroll
- Hold staff meetings, record the minutes and send to HR
- Enforce the uniform appearance and personal cleanliness policy at all times.
- Perform other duties as required.

Requirements

Requirements:

- Proficient in the English language (verbal & written), second language is an asset.
- Minimum of 2 years of progressive management experience in a luxury hotel kitchen
- Knowledge of Excel, word, and Outlook.
- Culinary Degree an asset
- Must be flexible in terms of working hours.
- Must be physically fit in order to lift items up to 25 Kilograms.
- Must have great leadership and communication skills.
- Must effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
- Must maintain composure and objectivity under pressure.
- Must be able to handle a multitude of tasks in an intense, ever-changing environment.
- Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must possess outstanding guest services skills, professional presentation and sophisticated communication skills

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.