Sous Chef

Fairmont Hotels & Resorts; New York (NY); On-site; USD 85,000 - 90,000; Full time

Job summary

The Plaza, A Fairmont Managed Hotel in New York City is seeking a Sous Chef to lead a culinary team and craft memorable dining experiences for guests. You will oversee kitchen operations, ensure consistent preparation of dishes to hotel standards, and collaborate with outlet managers to optimize service during peak periods.

Compensation ranges from $85,000 to $90,000 annually. This on-site role requires strong leadership, teamwork, and a passion for hospitality excellence in a historic landmark

Qualifications

• Previous leadership experience in the culinary field is required.
• Diploma/Certification in a Culinary discipline is an asset.
• Computer literacy in Microsoft Windows applications is an asset.

Responsibilities

• Consistently supervise kitchen operations and ensure guest satisfaction.
• Maintain consistency in preparation of all dishes per recipes and standards.
• Conduct daily kitchen briefings and communicate with Outlet Managers.
• Ensure staffing and scheduling align with productivity guidelines.
• Maintain cleanliness and safety in all work areas and equipment.
• Oversee menu knowledge, daily features, and promotions.
• Interact with guests to ensure memorable dining experiences.
• Follow all safety and sanitation policies and procedures.

Skills

Leadership

Interpersonal skills

Problem-solving

Education

Culinary diploma/certification

Tools

Microsoft Windows

Job 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.

Company Description

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.

Why work for Accor?

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 https://careers.accor.com/

Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Job Description

A special occasion calls for great food! As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.

Compensation: $85,000 - $90,000 Annual Salary

Summary Of Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues


• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus, according to hotel recipes and standards


• Conduct daily shift briefings to kitchen colleagues


• Ensure all kitchen colleagues are aware of standards & expectations


• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback


• Maintain and enhance the food products through creative menu development and presentation


• Have full knowledge of all menu items, daily features and promotions


• Actively interact with guests at tables


• Balance operational, administrative and Colleague needs


• Ensure proper staffing and scheduling in accordance with productivity guidelines


• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment


• Follow kitchen policies, procedures and service standards


• Follow all safety and sanitation policies when handling food and beverage


• Other duties as assigned

Qualifications

• Previous leadership experience in the culinary field required


• Diploma/Certification in a Culinary discipline an asset


• Computer literate in Microsoft Window applications an asset


• Strong interpersonal and problem-solving abilities


• Highly responsible & reliable


• Ability to work well under pressure in a fast-paced environment


• Ability to work cohesively with fellow colleagues as part of a team


• Ability to focus attention on guest needs, remaining calm and courteous at all times

Additional Information

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