Sous Chef

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 a community that values diversity, innovation, and excellence in service, providing the foundation to write your own career story and help shape the future of hospitality.

The Sous Chef role at Accor represents a critical leadership position within the hotel's culinary team. This role involves overseeing every stage of food production, including receiving, storing, preparation, production, service, and sanitation in multiple dining venues such as hotel restaurants, banquets, and employee cafeterias. The Sous Chef is responsible for maintaining exceptional food quality, consistency, and presentation while managing food and labor costs efficiently. The position requires delegation and supervision of kitchen personnel, ensuring that each member is properly trained and scheduled to meet business needs. Additionally, the Sous Chef plays an active role in menu planning, costing, and collaboration with other chefs on special menus and presentations. Maintaining cleanliness and sanitation standards is paramount, as is participating in regular meetings related to food and beverage operations, safety, and staff coordination. This role demands a professional who can handle the pressures of a busy kitchen environment while providing support and mentorship to the culinary team. The annual salary for this position ranges from $74,000 to $77,000 USD, reflecting the importance and responsibility of the role within the hotel’s operations.