Sous Chef

AccorHotel•Los Angeles, CA

8d•$85,000 - $95,000•Onsite

About The Position

Be ready to elevate your skills and ability. Join our hotel community, and you can surpass your own expectations as well as those of our guests. We will encourage you explore innovative ways to enhance every guest experience, as you continue to master your craft. When you help us to achieve pioneering heights in luxury hospitality, your own excellence will shine through.

Requirements

5 years culinary experience as a Sous Chef or leadership role in a property of similar standing
Multi-outlet experience a plus
Experience with managing union employees
Ability to work well under pressure in a fast-paced environment
Microsoft office suite experience
Possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background
Ability to work cohesively and collectively as part of a team
Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices
Flexibility to work evenings, weekends, and holidays as needed
Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen
Must have and maintain a professional appearance for our Luxury Hotel
Basic Math skills

Nice To Haves

Multi-outlet experience a plus

Responsibilities

Assist in the daily operations of the kitchen, including menu planning, inventory management, and staff training
Supervise and mentor kitchen staff, providing guidance on food preparation techniques, sanitation practices, and presentation standards
Ensure compliance with health and safety regulations, maintaining cleanliness and organization in all kitchen areas
Monitor food quality and presentation, adjust as necessary to uphold the hotel’s high standards
Participate in the hiring and onboarding of new kitchen staff, fostering a culture of teamwork and collaboration
Assist in cost control measures, including tracking food waste, managing inventory, and optimizing labor efficiency
Coordinate and communicate effectively with front-of-house staff to ensure seamless service during peak periods
Must follow proper steps to ensure compliance with local Health Department Authority
Collaborate with the Executive Chef to develop and execute seasonal menus that reflect the hotel’s brand and culinary vision
Stay up-to-date with culinary trends and techniques, continuously seeking opportunities for innovation in menu offerings
Administrative tasks: scheduling shifts, ordering supplies, etc.
All other duties as assigned