Executive Sous Chef

Accor Hotels; Victoria; On-site; CAD 50,000 - 70,000; Full time

Job summary

Join Accor Hotels as a Culinary Supervisor where you will assist in managing kitchen operations, ensuring quality and hygiene standards are met. This role requires at least 5 years of relevant experience and offers opportunities for growth in a vibrant hospitality environment. Become part of a team dedicated to creating impactful culinary experiences.

Benefits

Exclusive benefits in the hospitality sector

Career growth opportunities

Qualifications

• Minimum 5 years of practical and managerial experience in kitchen processes.
• Participation in relevant courses and seminars is preferred.
• Basic computer skills required.

Responsibilities

• Assist the Executive Culinary Chef with all kitchen operations.
• Ensure food quality, hygiene, and adherence to culinary standards.
• Organize staff schedules and monitor performance.

Skills

Culinary techniques

Communication

Staff training

Education

High school or vocational diploma

Job description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition : to keep innovating and challenging the status quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions, and to pursue career opportunities in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, your colleagues, and for the planet.

Hospitality is a work of heart,

Join us and become a Heartist

Job Description

• Assist the Executive Culinary Chef in the full operation of all kitchen units.
• Be responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
• Ensure that kitchen hygiene rules are followed; hair should be short and well cared for, and men should not have moustaches or beards.
• Identify work methods and cooking standards, and ensure they are applied to maintain quality and efficiency.
• Work in coordination with all section chefs and instruct them as needed.
• Personally control the presentation and quality of food for breakfast, lunch, and dinner to meet standards.
• Prepare the list of materials to be purchased, place orders, and check the quality of meat, fish, and vegetables purchased.
• Control daily provision vouchers and manage slow-moving supplies.
• Check food storage cooling systems and ensure food is used according to the first-in, first-out principle.
• Plan food production stages in accordance with the Executive Culinary Chef’s directives.
• Monitor raw food and provisions, prevent spoilage, use excess food efficiently, and control portions.
• Prepare standard recipes to standardize portions, taste, and quality.
• Ensure personnel comply with personal hygiene rules and maintain food safety records.
• Check storage areas at the start of each shift, organize old products, and ensure proper use of remaining food.
• Review menu items and inform staff of any missing or problematic products to prevent recurrence.
• Monitor staff performance and report inefficiencies to the Executive Culinary Chef.
• Organize weekly schedules, control monthly timecards, and submit for approval.
• Identify training needs and organize relevant training sessions.
• Deliver training on menu preparation, recipes, and food costs, excluding standard courses like Food Safety and ISO standards.
• Implement environmental responsibility activities, minimize resource usage, and participate in biodiversity initiatives.
• Promote energy saving and waste reduction practices within the department.
• Handle chemicals safely, in accordance with laws, and control chemical cleanliness.
• Ensure compliance with quality management and food safety systems.
• Perform any other duties assigned by management.

Qualifications

• High school or vocational diploma required.
• Minimum 5 years of practical and managerial experience in relevant processes.
• Participation in relevant courses and seminars.
• Basic computer skills.
• Excellent knowledge of culinary products and techniques, responsible for business development, with advanced understanding of kitchen sections and processes, and knowledge of local or international cuisine.

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