Venue Sous Chef — Lead a Dynamic, Fine-Dining Kitchen

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

Benefits offered by this job

Discounted rooms

Learning programs through Accor Academ

Grow within property and across the集团

Planet 21 and WATCH CSR initiatives

Health benefits within 30 days

401(k) / Roth IRA eligibility

Cell phone reimbursement

Job summary

Fairmont Century Plaza in Los Angeles is seeking a Sous Chef to join the CPZ Culinary Leadership Team. You will provide leadership and guidance to the culinary staff, oversee daily kitchen operations, and ensure high standards of food quality and service.

You will balance staffing, training, budgeting, menu development, and health/safety compliance while mentoring a diverse team and collaborating with other departments to deliver guest-focused experiences.

Qualifications

• 2+ years of experience as Sous Chef or equivalent, preferably in a fine dining environment or five star property.
• Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;
• Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement
• Current on all culinary trends and active in the furthering of his/her own culinary development
• Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals
• Food handling/sanitation certification
• Ability to communicate in English with guests, co-workers and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to expand and condense recipes
• Experienceworking in unionized environments, preferred

Responsibilities

• Consistently offer professional, friendly and engaging service
• Have full comprehension and execution of Culinary Culture Manual and Union Standards
• Oversee the daily operations of the Venue Kitchens
• Responsible for maintaining staffing levels through proactive recruiting
• Ensure that performance management and colleague training/development occurs in a timely and consistent manner
• Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly
• Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff
• Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
• Develop and prepare menus suitable to each of the respective areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality
• Maintain and enhance the food products through creative menu research and development
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Maintain labor schedules according to forecast, adjusts staffing according to daily volume and emergencies to minimize labor cost
• Responsible for supervision, training and development of staff must be able to make decision and work independently within the parameters of position's responsibilities
• Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices
• Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived
• Meet with Executive Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
• Ensure that assigned staff has reported to work: document any late or absent employees
• Coordinate breaks for assigned staff
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards
• Use Watson's labor management and other available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
• Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments; accountable for EcoSure compliance and score requirements
• Actively participate in the Culinary Department and Food & Beverage meetings, hold regular departmental communication meetings with respective team andsupport participation of colleagues in the various hotel committees
• Other duties as assigned

Skills

Leadership

Team management

Guest service

English communication

Creative thinking

Budgeting

Job description

Fairmont Century Plaza in Los Angeles is seeking a Sous Chef to join the CPZ Culinary Leadership Team. You will provide leadership and guidance to the culinary staff, oversee daily kitchen operations, and ensure high standards of food quality and service.

You will balance staffing, training, budgeting, menu development, and health/safety compliance while mentoring a diverse team and collaborating with other departments to deliver guest-focused experiences.