Restaurant Sous Chef

4 days ago

Berkeley, California, United States AccorHotel Full time

As a Restaurant Sous Chef at AccorHotel, you will play a vital role in creating memorable dining experiences for our guests. Your passion for managing food preparation will inspire your team to create truly spectacular fare.

Reporting to the Chef de Cuisine, your responsibilities will include:

  • Providing exceptional service that follows the service essentials, ensuring guests feel valued and respected.
  • Treating each guest as a unique individual by personalizing interactions with thoughtful and personal touches.
  • Resolving guest problems and offering alternatives to ensure a positive experience.
  • Being an ambassador for the brand and promoting a positive image of AccorHotel.
  • Exhibiting Fairmont core values such as respect, integrity, teamwork, accountability, and excellence.
  • Maintaining a safe and clean environment by adhering to health and safety policies and procedures.
  • Following Leading Quality Assurance Standards for your position and supporting the FOH manager.
  • Conducting daily shift briefings to share information and promote open communication.
  • Assisting in menu development and experimenting with new trends and ideas.
  • Ensuring a safe and clean hotel at all times and taking ownership of your area.
  • Adhering to grooming policies to maintain a professional appearance.
  • Providing professional and friendly service while supporting fellow colleagues and leaders.
  • Ensuring consistency in food preparation according to hotel recipes and standards.
  • Training and developing colleagues to reach their full potential.
  • Managing and enhancing colleague performance through training, coaching, and corrective action.
  • Ensuring consistency and efficiency of products and orders for the restaurant.
  • Monitoring food storage areas and refrigerators to minimize waste and spoilage.
  • Working closely with colleagues to manage food production and reduce costs.
  • Maintaining a safe work environment and completing the Weekly Preventative Maintenance Checklist.
  • Assuming supervisory responsibilities during the absence of the Jr. Chef de Cuisine/Chef de Cuisine.

Qualifications:

  • 12 years of previous Sous Chef experience in a free-standing widely recognized restaurant/group.
  • Free-standing fine dining/up-scale dining an asset.
  • Journeymans papers or international equivalent required.
  • Diploma/Certification in a Culinary discipline an asset.
  • Proven track record of cost control including food, equipment, labor, and wastage to meet food quality goals and hotel financial goals.
  • Enthusiastic with an outgoing personality who is very guest-driven.
  • Demonstrate real passion for menu planning, developing colleagues, and experimenting with new trends.
  • Experienced in organic farming and products an asset.
  • Confident and poised while creating a guest dining experience catered to their individual desires.
  • The successful candidate must exhibit a passion for food, desire to achieve perfection, and possess the ability to create the same sense of excitement from colleagues for our guests.
  • Well-versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today's Bay area guests.
  • Computer literate in Microsoft Windows such as Word and Excel applications.
  • Strong interpersonal and problem-solving abilities.
  • Update menu recipe cards and menu planning for promotions.
  • Lead and inspire colleagues to reach their full potential through thorough training, follow-up, and setting the standards of excellence by leading and practicing the same at all times.
  • Responsible for proper efficiency and profitable functioning of the Brasserie.
  • Manage and enhance colleague performance through training, coaching, counseling, or corrective action as required.
  • Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service.
  • Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area.
  • Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs.
  • Highly responsible and reliable.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to work cohesively as part of a team.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.
  • Must be able to work flexible shifts.
  • Successful completion of Fairmont Training programs or equivalents such as Train the Trainer Service Promise.
  • Current First Aid and Serve Safe training an asset.

Remote Work: No

Employment Type: Full-time

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