Sous Chef

Accorhotel; New Orleans (LA); On-site; USD 52,000 - 64,000; Full time

Job summary

Accorhotel in New Orleans seeks a dynamic Sous Chef to lead a busy kitchen, ensuring productive, high-quality service across all stations. You will delegate, train, and motivate staff while maintaining strict recipe standards and health/safety compliance.

The ideal candidate has at least 5 years of culinary experience and 3+ years in a leadership sous-chef role, with a passion for excellence and team-building abilities. Legally authorized to work in the U.S. without sponsorship preferred.

Qualifications

• Minimum 5 years of culinary experience.
• Minimum 3 years in a leadership sous-chef role across kitchen stations.
• Extensive knowledge of all culinary departments including pastries.
• Passion for food and pursuit of perfection; motivates colleagues.

Responsibilities

• Lead and supervise kitchen team to ensure productivity.
• Oversee production and execution of service with colleagues.
• Train and develop staff; set standards of excellence and follow-up.
• Ensure recipes and standards are followed; maintain health and safety compliance.

Skills

Leadership experience

Team supervision

Training skills

Kitchen efficiency

Education

Culinary education preferred

Job description

Responsibilities

• 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.
• 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.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and set standards of excellence by always practicing the same.
• Provide training and development opportunities for new and existing colleagues
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Sous Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Sous Chef and Hotel Management.
• 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
• Ensure all kitchen Colleagues are aware of and adhere to 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.
• Ensure health and safety compliance with OSHA, federal, state and local laws/regulations
• 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 Sous Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seeking all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• 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 banquets, restaurants and staff dining outlets.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new items on the menu.
• Follow payroll costs and productivity within budgeted guidelines.
• other duties as assigned.

Qualifications

• Formal culinary education is preferred.
• Minimum 5 years' culinary experience
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement as the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to always change and perform with a high level of energy.
• Previous Hotel experience preferred
• Must be a true team player who consistently leads by example, champions an inclusive culture and embody our shared values of Respect, Belonging, Integrity, Empowerment, and Excellence
• Must be able to work a flexible schedule including varied shifts throughout the day, weekends and holidays.
• Must be legally authorized to work in the United States without sponsorship

Physical requirements

• Ability to stand and walk for extended periods
• Frequent lifting and carrying up to 50 lbs
• Frequent bending, stooping, kneeling, pushing, and pulling

All your information will be kept confidential according to EEO guidelines.