Executive Sous Chef

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS.

• Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.
• In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.
• Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols. 
• Highly involved in sourcing products and building relationships with local vendors.
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.
• Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.   
• Personally engage with guests ensuring exceptional culinary experiences.
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.
• Participate in the recruitment and onboarding of new colleagues 
• Promote the growth and development of internal talent.
• Pro-actively participate in colleague engagement initiatives.
• Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.
• Lead the kitchen in the absence of the Executive Chef/Culinary Director
• Adhere to all Company policies, procedures and values. 
• Other duties as assigned.

• Minimum of two years’ experience in a similar role within a fast-paced, high-volume environment
• Hands-on leader, who consistently sets a positive example for the team
• Proven ability to manage staff across multiple sections, with clear and effective communication skills
• Solutions-focused professional dedicated to continuous learning and improvement
• Adaptable and resilient, maintaining top quality and adherence to standards amidst changing circumstances
• Genuine passion for food and an unwavering commitment to delivering exceptional guest experiences at events
• Ability to work a rotating roster, including nights, weekends, and public holidays

• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times