Executive Sous Chef

AccorHotel • Boston, MA

2d • $115,000 - $125,000

About The Position

The Executive Sous Chef is responsible for ensuring that all meals coming from the kitchen for which she/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. She/he is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Director of F&B to create and implement menus. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Requirements

• Minimum two years of Sous Chef Level experience in a luxury hotel required.
• Five years of progressive leadership experience in a hotel or a related field.
• Culinary degree required
• Two years of banquet experience required
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.

Responsibilities

• Ensure meals are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
• Provide training for all staff.
• Meet corporate quality standards.
• Assist in establishing and enforcing food specifications, portion control, recipes and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
• Supervise and schedule banquet kitchen staff.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Benefits

• Employee benefit card offering discounted rates in Accor worldwide for you and your family.
• Excellent Company benefits including medical, dental, vision and life insurance.
• Personalized development opportunities across Accor's extensive brand portfolio.
• Ability to make a difference through our Corporate Social Responsibility activities

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees