Sous Chef

AccorHotel•San Francisco, CA

32d•$40•Onsite

About The Position

Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company. EOE/M/F/D/V

Requirements

5 Years of supervisory kitchen Experience in similar size property is a necessity.
Strong interpersonal and problem solving abilities.
Highly responsible & reliable.
Ability to make informed decisions with the Hotel and Departments, best interests in mind.
Ability to work well under pressure in a fast paced environment.
Ability to work cohesively as part of a team by building relationships with fellow colleagues.
Ability to focus attention on guest needs, remaining calm and courteous at all times.
Ability to adapt under pressure to the needs of our colleagues and guests.
Experience as a kitchen supervisor is essential.
Must have proof of eligibility to work in the United States.

Responsibilities

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
Be able to consistently produce products that are of the highest quality.
Oversee Daily Production Sheets and review Event Orders on a Daily Basis for their assigned outlet.
Actively participate in training of culinary skills to junior colleagues.
Develop and Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Promote teamwork between kitchen Team and colleagues of all other departments.
Ensure overproduction and food waste is kept to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expenses.
Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
Actively share ideas, opinions and suggestions in daily shift briefings.
Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate.
Ensure storeroom requisitions are accurate and delivered in a timely manner.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Have full knowledge of all banquet menu items.
Follow kitchen policies, procedures and service standards.
Follow all safety and sanitation policies when handling food and beverage.
Ensure every employee is working effectively and efficiently as well as improving employee morale and employee relations.
Perform other duties as assigned by Kitchen Managers.