Accor Hotels
Sous Chef
Accor Hotels, Washington, District of Columbia, us, 20022
Company DescriptionWhy work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit
https://careers.accor.com/Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job DescriptionRate of Pay: $76,000-80,000 per annumThe Sous Chef is responsible for and supervises the preparation and standards of all foods in his specific affectation. The Sous Chef provides guidance to all his/her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.C., Georgetown. The Sous Chef realizes the importance of food and labor costs, is a good organizer, and always strives to obtain the maximum efficiency as well as shares their knowledge and abilities with others.Responsibilities:Complies the forecast, proceeds in assisting and supervising in the preparation of food items for the luncheon and dinner hour.Checks portion sizes, methods of preparation and garnishing of foods.Constantly monitor food storage areas and refrigerators to ensure that food spoilage is kept to a minimum. All incidents of food wastage are to be reported immediately.Work closely with all kitchen colleagues in all kitchens to ensure that insufficient or excessive food production is managed to reduce costs.Maintain ongoing training and development of colleagues that is requested by or initiated by the Executive Chef and/or Executive Sous Chef.Manage colleague performance through training and coaching; all incidents should be reported to the Executive Chef or Executive Sous Chef.Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.Support and promote the environmental programs of the hotel by enforcing the standards set by the green committee as well as setting the example through personal actions.Promote cooperation and teamwork amongst all departments of the kitchen as well as departments within the hotel.Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.Enforces objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
Qualifications3 years formal culinary school or equivalent experience.Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.Extensive knowledge of all culinary departments and previous experience in all areas including pastries.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 the colleagues.Must be an effective supervisor and trainer; administrative knowledge is an asset.Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.Current First Aid and Serve Safe training an asset.Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.Must be a team player with a positive attitude.Must be able to work a flexible schedule.
Additional InformationNote: Customization may be included for any specific local or legislative requirements, such as work permits.Our commitment to Diversity & Inclusion:We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
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https://careers.accor.com/Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job DescriptionRate of Pay: $76,000-80,000 per annumThe Sous Chef is responsible for and supervises the preparation and standards of all foods in his specific affectation. The Sous Chef provides guidance to all his/her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.C., Georgetown. The Sous Chef realizes the importance of food and labor costs, is a good organizer, and always strives to obtain the maximum efficiency as well as shares their knowledge and abilities with others.Responsibilities:Complies the forecast, proceeds in assisting and supervising in the preparation of food items for the luncheon and dinner hour.Checks portion sizes, methods of preparation and garnishing of foods.Constantly monitor food storage areas and refrigerators to ensure that food spoilage is kept to a minimum. All incidents of food wastage are to be reported immediately.Work closely with all kitchen colleagues in all kitchens to ensure that insufficient or excessive food production is managed to reduce costs.Maintain ongoing training and development of colleagues that is requested by or initiated by the Executive Chef and/or Executive Sous Chef.Manage colleague performance through training and coaching; all incidents should be reported to the Executive Chef or Executive Sous Chef.Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.Support and promote the environmental programs of the hotel by enforcing the standards set by the green committee as well as setting the example through personal actions.Promote cooperation and teamwork amongst all departments of the kitchen as well as departments within the hotel.Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.Enforces objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
Qualifications3 years formal culinary school or equivalent experience.Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.Extensive knowledge of all culinary departments and previous experience in all areas including pastries.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 the colleagues.Must be an effective supervisor and trainer; administrative knowledge is an asset.Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.Current First Aid and Serve Safe training an asset.Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.Must be a team player with a positive attitude.Must be able to work a flexible schedule.
Additional InformationNote: Customization may be included for any specific local or legislative requirements, such as work permits.Our commitment to Diversity & Inclusion:We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
#J-18808-Ljbffr