Executive Sous Chef

AccorHotel

Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.

In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.

Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.

Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.

Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.

Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.

Highly involved in sourcing products and building relationships with local vendors.

Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.

Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.

Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.

Personally engage with guests ensuring exceptional culinary experiences.

Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.

Participate in the recruitment and onboarding of new colleagues

Promote the growth and development of internal talent.

Pro-actively participate in colleague engagement initiatives.

Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.

Lead the kitchen in the absence of the Executive Chef/Culinary Director

Adhere to all Company policies, procedures and values.

Other duties as assigned.