Executive Sous Chef

Job description

Company Description

Join us at Accor, where life pulses with passion! ​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

Job Description

Executive Sous Chef
As Executive Sous Chef, you will lead a team of culinary professionals with creative culinary direction to 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.  Our Culinary Culture is one that is always looking ahead to improve today and be better than yesterday. We respect each other, we respect the food and we are passionate about our guest’s experience. We foster a work environment that promotes our culinary teams mantra that "EVERYTHING MATTERS". 

What you will be doing
Reporting to the Director Culinary & Beverage and working in partnership you will be responsible for the creative direction and execution of the Culinary Program.

·  Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.
·  In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.
·  Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.
·  Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.
·  Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
·  Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols. 
·  Highly involved in sourcing products and building relationships with local vendors.
·  Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.
·  Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.
·  Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.   
·  Personally engage with guests ensuring exceptional culinary experiences.
·  Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.
·  Participate in the recruitment and onboarding of new colleagues 
·  Promote the growth and development of internal talent.
·  Pro-actively participate in colleague engagement initiatives.
·  Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.
·  Lead the kitchen in the absence of the Executive Chef/Culinary Director
·  Adhere to all Company policies, procedures and values. 
·  Other duties as assigned.

Qualifications

·  Minimum of two years’ experience in a similar role within a fast-paced, high-volume environment
·  Hands-on leader, who consistently sets a positive example for the team
·  Proven ability to manage staff across multiple sections, with clear and effective communication skills
·  Solutions-focused professional dedicated to continuous learning and improvement
·  Adaptable and resilient, maintaining top quality and adherence to standards amidst changing circumstances
·  Genuine passion for food and an unwavering commitment to delivering exceptional guest experiences at events
·  Ability to work a rotating roster, including nights, weekends, and public holidays