Sous Chef

The Sous Chef is responsible for and supervises the preparation and standards of all foods in his specific affectation.  The Sous Chef provides guidance to all his/her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.C., Georgetown.  The Sous Chef realizes the importance of food and labor costs, is a good organizer, and always strives to obtain the maximum efficiency as well as shares their knowledge and abilities with others. What’s in it for you:Competitive SalaryPaid Time OffMedical, Dental and Vision Insurance, 401KEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our AcademiesOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities                                                                                                 Rate of Pay: $76,000-80,000 per annumResponsibilities:Complies the forecast, proceeds in assisting and supervising in the preparation of food items for the luncheon and dinner hour.Checks portion sizes, methods of preparation and garnishing of foods.Constantly monitor food storage areas and refrigerators to ensure that food spoilage is kept to a minimum.  All incidents of food wastage are to be reported immediately.Work closely with all kitchen colleagues in all kitchens to ensure that insufficient or excessive food production is managed to reduce costs.Maintain on going training and development of colleagues that is requested by or initiated by the Executive Chef and/or Executive Sous Chef.Manage colleague performance through training and coaching, all incidents should be reported to the Executive Chef or Executive Sous Chef.Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.Support and promote the environmental programs of the hotel by enforcing the standards set by the green committee as well as setting the example through personal actions.Promote cooperation and teamwork amongst all departments of the kitchen as well as departments within the hotel.Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.Enforces objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.