Sous Chef

Reporting to the Executive Sous Chef/ Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:             ResponsibilitiesUnderstand the importance and demonstrate a commitment to our ‘Our Culinary Culture’.As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.In conjunction with the Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine, this includes quality checks and tasting all food prior to it being served.Ensure all kitchen Colleagues are aware of standards and expectations.Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately.Maintain proper rotation of product in all chillers to minimize wastage/spoilage.Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.Report tardiness and unsafe work practices immediately to the Chef on duty.Responsible for operating all station 7 days/week, including setting your colleagues up for success on your days off.Actively share ideas, opinions and suggestions in daily shift briefings.Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.Continually strive to improve food preparation and presentations.Sustainability Commitment -  Ensure our kitchens follow the set recycling, compost and landfill procedures.Coordinate the production as it relates to banquet and restaurant functions.Conduct daily shift briefings to Colleagues in absence of Chef de Cuisine.Assist in the development of new menu items.Follow payroll costs and productivity within budgeted guidelines.Provide training for new culinary colleagues.Other duties as assigned.What is in it for you:Paid time offMedical, Dental and Vision Insurance, 401KComplimentary shift mealEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our Academies and Educational Assistance for further developmentOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability Committee