Sous Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.

Approach all encounters with guests and employees in a friendly, service oriented manner.

Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.

Supervise kitchen staff including training, recognition and performance feedback.

Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..

Schedule kitchen employees according to business needs and forecasts.

Enforce cleanliness standards throughout the kitchen.

Inspect all kitchen areas.

Take an active role in menu change considerations.

Coach counsel and mentor all cooks.

Attend assigned meeting including F&B, Safety and staff.

Culinary degree and at least 4 years of progressive experience in a hotel or a related field.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high pressure situations, maintaining composure and objectivity.

Must be effective in handling problems in the workplace, including anticipating, preventing identifying and solving problems as needed.

Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.

Must be able to work with and understand financial information, data and basic arithmetic functions.