Senior Sous Chef

AccorHotel • Austin, TX

4d • Onsite

About The Position

The Senior Sous Chef oversees daily culinary operations and sets the team's direction in conjunction with the Executive Sous Chef. The role supports menu development and implementation, considering banquet concepts, food trends, guest satisfaction results, and food cost. It also includes financial forecasting and budgeting, product ordering, team scheduling, inventory control, training and development, and maintaining the kitchen in optimum condition. The Senior Sous Chef contributes to guest satisfaction and Health & Safety objectives and participates in kitchen and department head meetings. This role is suited to someone who sees it as a pathway to a future Chef de Cuisine or Executive Sous Chef position.

Requirements

• Preferably have experience in a senior culinary position or have held a Sous Chef position for at least 3 years.
• Valid trade qualifications.
• Exceptional organizational skills to manage a large food and beverage operation.
• Excellent oral and written communication skills.
• Ability to train, coach, and motivate employees as a team player.
• Good knowledge of menu engineering and design, with a focus on product and quality.
• Previous experience scheduling a large culinary team.
• Basic understanding of labor costs and productivity.
• Knowledge of food-cost calculation, conducting food inventories, and inventory turnover.
• Understanding of safe work practices and initiatives to reduce or eliminate accidents.
• Self-motivated, detail-oriented, and well organized, with creative flair.
• Ability to perform the essential duties satisfactorily, with reasonable accommodations available for individuals with disabilities.
• Constant standing and walking throughout the shift.
• Frequent lifting and carrying of up to 50 lbs.
• Occasional kneeling, pushing, and pulling.
• Occasional ascending or descending ladders, stairs, and ramps.

Responsibilities

• Oversee daily culinary operations and set the team's direction in conjunction with the Executive Sous Chef.
• Prepare financial forecasts and budgets for the Culinary team, including product ordering and team-member scheduling.
• Ensure proper inventory control and ordering practices.
• Set and oversee goals identified through employee engagement surveys.
• Lead initiatives to achieve Guest Satisfaction Scores.
• Train and develop culinary team members, with emphasis on team leads, food presentation, and preparation methods.
• Work with other leaders to maintain the kitchen in optimum condition.
• Advance knowledge, skills, and abilities, and share them with others.
• Help run a department that meets Health & Safety committee objectives.
• Support and provide direction for menu development and implementation, considering banquet concepts, food trends, guest satisfaction results, and food cost.
• Participate in kitchen and department head meetings.
• Perform other duties as assigned.

Benefits

• Paid time off
• Medical, dental, and vision insurance
• 401(k)
• Complimentary shift meal
• Employee benefit card offering discounted rates in Accor properties worldwide for the employee and family
• Learning programs through Accor Academies
• Opportunity to develop talent and grow within the property and across the world
• Opportunity to make a difference through Corporate Social Responsibility activities, such as Planet 21

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed