Junior Sous Chef

Accor Hotels; Lincoln (NE); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a Junior Sous Chef to join their dynamic team. This role offers the opportunity to showcase culinary creativity while ensuring the highest quality of food production and safety standards. As a Junior Sous Chef, you will collaborate closely with the executive chef to design and implement innovative menus, supervise kitchen staff, and maintain an efficient working environment. This position not only allows you to contribute to exceptional dining experiences but also fosters a culture of motivation and teamwork. If you are passionate about culinary arts and thrive in a fast-paced atmosphere, this is the perfect opportunity to grow your career in a vibrant and supportive setting.

Qualifications

• Ability to work under pressure in a fast-paced environment.
• Experience in stock ordering and managing a team.

Responsibilities

• Create menus and standard recipes while maintaining quality and hygiene standards.
• Supervise kitchen staff and assist in food preparation.

Skills

Teamwork

Time Management

Food Presentation

Ability to Work Under Pressure

Creativity

Education

Culinary Arts Degree

Tools

Kitchen Equipment

Job description

Company Description

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit careers.accor.com.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

The Junior Sous Chef is responsible for the creation of menus and standard recipes, maintaining and controlling production of the highest quality products, supervising the colleagues in an efficient manner, and striving to keep working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit, and creativity.

Decision Making Responsibilities:

1. Assist in food preparation and collaborate with the executive/head chef.
2. Help in the design, testing, and implementation of the food and drink menu.
3. Produce high-quality plates for customers in both design and taste.
4. Oversee and supervise kitchen staff.
5. Assist with inventory, ordering, supplier relationships, and management of supplies.
6. Ensure that food is high quality, and that the kitchen is in good, clean, and hygienic condition.
7. Keep work and food prep stations clean and comply with food safety standards.
8. Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
9. Maintain the schedule for staff shifts.
10. Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
11. Department Budget
12. Matters pertaining to Culinary operations
13. Within the authority as assigned by Superior

Qualifications

1. Ability to work well under pressure in a fast-paced environment.
2. Ability to work cohesively and collectively as part of a team.
3. Experience providing quality food and presentation of all dishes.
4. Relevant food preparation and service knowledge.
5. The ability to work unsupervised with excellent time management skills.
6. Experience in stock ordering and financial exposure.
7. Experience working with A la carte menus.
8. Previous experience with proven ability to manage a team.