Chef de Cuisine

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional Colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Oversees daily Culinary operation and sets direction of the team and menu
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant 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 Chef de Cuisine will ensure the kitchen is maintained in optimum condition
• 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

• Creative, self-motivated, detail oriented and well organized
• Product and quality obsessed with good knowledge in menu engineering and design
• A team player with the ability to train, coach and motivate employees.
• Experience leading a fast paced culinary operation
• Strong leadership and communication skills
• Previous experience scheduling of a large culinary team
• Understanding of labor costs and productivity
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
• Minimum 3 years in a similar role

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.