Executive Sous Chef

6 days ago


Long Beach, California, United States AccorHotel Full time
Job Description

A prestigious opportunity awaits an exceptional culinary leader to join our esteemed team at AccorHotel as the Executive Sous Chef - Sky Room. As a key member of our culinary team, you will be responsible for overseeing the daily operations of the Sky Room kitchen, ensuring seamless execution of our culinary vision, and delivering exceptional dining experiences to our discerning guests.

Key Responsibilities:
  • Leadership and Management: Direct and motivate a team of culinary professionals to achieve exceptional results, maintain high standards of quality, and promote a positive work environment.
  • Menu Development and Execution: Collaborate with our culinary team to design and implement innovative menus, specials, and promotions that showcase our culinary expertise and exceed guest expectations.
  • Inventory Management and Cost Control: Oversee inventory management, maintain accurate records, and implement cost-saving strategies to optimize food and labor costs.
  • Quality Control and Assurance: Conduct regular quality checks, ensure compliance with health and safety regulations, and maintain a clean and organized kitchen environment.
  • Guest Service and Relations: Foster exceptional guest relationships, respond to feedback, and resolve any issues promptly and professionally.
  • Training and Development: Provide guidance, training, and coaching to team members to enhance their skills and knowledge, and support their career growth and development.
  • Communication and Collaboration: Effectively communicate with the culinary team, other departments, and external partners to ensure seamless operations and achieve business objectives.
Requirements:
  • Culinary Education and Experience: A culinary degree or equivalent experience in a high-volume, upscale culinary environment, with a proven track record of success in a senior chef or sous chef role.
  • Leadership and Management Skills: Proven ability to lead and motivate a team, with excellent communication, interpersonal, and problem-solving skills.
  • Culinary Expertise: In-depth knowledge of culinary techniques, ingredients, and presentation styles, with a passion for innovation and creativity.
  • Inventory Management and Cost Control: Experience with inventory management systems, cost control strategies, and financial analysis.
  • Quality Control and Assurance: Strong understanding of health and safety regulations, quality control procedures, and food safety protocols.
  • Guest Service and Relations: Excellent customer service skills, with the ability to build strong relationships with guests, colleagues, and external partners.


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