Executive Sous Chef

AccorHotel•Austin, TX

13d

About The Position

Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why 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 Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following: Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following: Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets Ensuring proper inventory control and ordering practices are utilized Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys. Leading initiatives to guarantee Guest Satisfaction Scores are overachieved Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition Strives to advance his/her knowledge, skills and abilities and consistently shares same with others Instrumental in running a department that meets Health & Safety committee objectives Lead the kitchen in the absence of the Executive Chef Will be the key player in menu development and implementation of menus with consideration to concept, food trends, Guest Satisfaction results & food cost Actively involved in kitchen and department head meetings Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Requirements

This position is ideally suited to the individual who sees this position leading to an Executive Chef role in the future
Preferably in an Executive Sous Chef position or has held a Senior Sous Chef/ Chef de Cuisine position a minimum of 3 years
Valid trade qualifications
Exceptional organization skills to manage a large food and beverage operation
Excellent oral and written communication skills
A team player with the ability to train, coach and motivate employees.
Product and quality obsessed with good knowledge in menu engineering and design.
Previous experience scheduling of a large culinary team
Basic understanding of labor costs and productivity
Well versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
Understanding of safe work practices and initiatives to reduce or eliminate accidents
Self-motivated, detail oriented and well organized with creative flair.
Constant standing and walking throughout shift.
Frequent lifting and carrying up to 50 lbs.
Occasional kneeling, pushing, pulling.
Occasional ascending or descending ladders, stairs and ramps.
Minimum 3 years leadership experience in a luxury, high volume hotel.

Responsibilities

Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
Ensuring proper inventory control and ordering practices are utilized
Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
Instrumental in running a department that meets Health & Safety committee objectives
Lead the kitchen in the absence of the Executive Chef
Will be the key player in menu development and implementation of menus with consideration to concept, food trends, Guest Satisfaction results & food cost
Actively involved in kitchen and department head meetings