Luxury Venues Sous Chef - Lead Creative Menus & Team

Accorhotel; Los Angeles (CA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Discounted hotel rooms and F&B rates

Academy learning programs

Career growth opportunities

CSR initiatives: Planet 21 and WATCH

Health benefits

401(k)/Roth IRA eligibility

Cell phone reimbursement

Job summary

Fairmont Century Plaza in Los Angeles is seeking an experienced Sous Chef to lead the kitchen team and deliver exceptional dining experiences. You will manage daily operations, recruit and develop staff, control costs and ensure top food quality.

You will collaborate with the Executive Chef to create creative menus, mentor cooks, and maintain high standards of safety and sanitation in a fast-paced, five-star environment.

Qualifications

• 2+ years of experience as Sous Chef or equivalent in fine dining or five-star properties.

Responsibilities

• Consistently offer professional, friendly and engaging service.
• Oversee the daily operations of the Venue Kitchens.
• Maintain staffing levels through proactive recruiting.
• Ensure performance management and colleague training/development occurs in a timely and consistent manner.
• Ensure compliance with hotel operating controls and seek improvements.
• Conduct daily shift briefings with Culinary, Stewarding and FOH staff.
• Manage inventories, pricing, cost controls, and issuing of supplies and equipment for food production.
• Develop and prepare menus balancing creativity and guest requests, with leading edge presentation and quality.
• Balance operational, administrative and colleague needs.
• Maintain labor schedules according to forecast and adapt staffing to volume and emergencies.

Skills

Sous Chef

Leadership

Financial planning

Culinary trends

Creative cooking

English communication

Math skills

Recipe development

Job description

Fairmont Century Plaza in Los Angeles is seeking an experienced Sous Chef to lead the kitchen team and deliver exceptional dining experiences. You will manage daily operations, recruit and develop staff, control costs and ensure top food quality.

You will collaborate with the Executive Chef to create creative menus, mentor cooks, and maintain high standards of safety and sanitation in a fast-paced, five-star environment.