Sous Chef

AccorHotel•San Francisco, CA

6d•$40 - $40

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. What you will be doing: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Be able to consistently produce products that are of the highest quality. The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet. Sous Chefs actively participate in training of culinary skills to junior colleagues. Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. To promote teamwork between kitchen Team and colleagues of all other departments Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures 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 Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations. Perform other duties as assigned by Kitchen Managers.

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.
Overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet.
Actively participate in training of culinary skills to junior colleagues.
Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
To promote teamwork between kitchen Team and colleagues of all other departments
Ensures overproduction and food waste is kept to a minimum, ensures 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
Ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations.
Perform other duties as assigned by Kitchen Managers.