Sous Chef

AccorHotel•San Diego, CA

24d•Onsite

About The Position

We invite you to join the world of luxury hospitality at Fairmont Grand Del Mar, as our new Sous Chef. This role involves overseeing daily production, training junior colleagues, developing standardized recipes, and ensuring food cost efficiency. The Sous Chef will also assist in food preparation, maintain kitchen cleanliness, and manage team performance and morale.

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.
Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
Foster an inclusive environment where every individual feels valued and respected.
Applicants must be legally eligible to work 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.