Summary of Responsibilities:
Reporting to the Executive Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:
- Oversees daily Culinary operation and sets direction of the team in conjunction with the Executive Sous Chef.
- Preparation of financial forecasts and budgets for the Culinary team including ordering of product and scheduling of team members.
- Ensuring proper inventory control and ordering practices are utilized.
- Sets and oversees the goals as identified through employee engagement surveys.
- Leading initiatives to guarantee Guest Satisfaction Scores are achieved.
- Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods.
- In conjunction with other leaders, the Senior Sous Chef will ensure the kitchen is maintained in optimum condition.
- Strives to advance knowledge, skills and abilities and consistently shares same with others.
- Instrumental in running a department that meets Health & Safety committee objectives.
- Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost.
- Actively involved in kitchen and department head meetings.
- Other duties as assigned.
What is in it for you:
- Paid time off
- Medical, Dental and Vision Insurance, 401k
- Complimentary shift meal
- Employee benefit card offering discounted rates in Accor worldwide for you and your family
- Learning programs through our Academies designed to sharpen your skills
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21