Sous Chef

Brockton, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $74,000.00 - $77,000.00

Work Schedule

Standard Hours

Benefits

Employee benefit card

Learning programs

Corporate social responsibility activities

Career growth opportunities

inclusive work environment

competitive salary

Paid Time Off

Job Description

Accor is a global leader in the hospitality industry, well-known for its diverse portfolio of hotels and resorts around the world. As a dynamic and inclusive company, Accor embraces individuality and fosters a workplace environment where employees can grow, learn, and find purpose in their daily work. Employees have access to a wide range of opportunities to develop professionally through various learning programs offered by Accor's Academies. The company is committed to corporate social responsibility initiatives such as Planet 21 and aims to create a supportive culture where every team member can contribute positively. Joining Accor means becoming part of... Show More

Job Requirements

Culinary degree
Minimum 4 years progressive hotel kitchen experience
Proficient with kitchen cutlery and various kitchen machinery
Must be able to work long hours
Physical ability to lift and move objects up to 50 pounds
Strong communication and interpersonal skills
Ability to work under pressure and maintain composure
Effective problem-solving skills
Ability to process and apply complex information
Basic financial knowledge
Servsafe sanitation course completion
Experience with ice carving, tallow and sugar work
Must maintain high grooming and uniform standards
Must comply with company safety and cleanliness policies

Job Qualifications

Culinary degree
At least 4 years progressive experience in hotel or related field
Proficiency with kitchen cutlery
Experience with automatic slicers, buffalo chopper, blenders, band saw, meat grinder
Skilled with gas fired cooking equipment, steam kettles, electric griddles, deep fat fryers, ovens, tilt fryers
Knowledge of toaster, scales, can openers, Carter Hoffman equipment
Ability to work long hours
Physical capability to exert up to 50 pounds of force occasionally
Strong communication skills
Ability to evaluate and select among alternative courses of action quickly and accurately
Ability to handle high-pressure situations
Maintain composure and objectivity under pressure
Effective in workplace problem-solving
Ability to assimilate complex information from disparate sources
Effective listening and understanding of concerns
Basic financial literacy and arithmetic
Servsafe sanitation certification
Skills in ice carving, tallow and sugar work

Job Duties

Approach all encounters with guests and employees in a friendly, service-oriented manner
Maintain regular attendance in compliance with Fairmont Standards
Maintain high standards of personal appearance and grooming
Comply at all times with Fairmont standards and regulations
Supervise kitchen staff including training and scheduling
Ensure all food is prepared properly and according to company specifications
Prepare weekly food sales forecast
Schedule kitchen employees according to business needs and forecasts
Assess food and labor costs to meet or exceed departmental objectives
Enforce cleanliness standards throughout kitchen
Inspect all kitchen areas
Assist all chefs when needed
Take an active role in menu change considerations
Consult with other chefs on special menus, presentation, and pricing
Coach, counsel, and mentor assistant chefs and cooks
Conduct periodic sanitation meetings
Attend food and beverage, safety, and hotel staff meetings in lieu of the Executive Chef
Issue portion control foods to outlets
Cut meat, poultry, and seafood according to business demand

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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