Sofitel New York is looking for an Executive Sous Chef who is an enthusiastic, hospitality-oriented professional that will oversee our hotel banquet kitchen/restaurant operations, while providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of the department and among other departments.
What is in it for you?
- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies and the opportunity to earn qualifications while you work
- Opportunity to develop your talent and grow within your property and across the world! Exposure to all ACCOR Hotels Worldwide, enabling you for limitless growth.
- Ability to make a difference in the local community through our Corporate Social Responsibility activities
- Salary Range: $80-90k / Year
What you will be doing:
The Executive Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. He/ She will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation.
- Lead, mentor and train the Culinary Operations team
- The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
- Monitor Food costs with the supervision of the Executive Chef and Executive Sous Chef
- Support the Executive Chef and Executive Sous Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
- Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
- Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
- Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
- Supervise the maintenance and cleanliness of all food preparation equipment.
- Supervise and maintain Staff canteen
- Supervise and monitor stewarding team
- Develop and ensure a safe working environment for people to work.
- Communicate with the Executive Chef and Executive Sous Chefs on a regular basis the activities and results of the kitchen.