Junior Executive Sous Chef

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world! Exposure to all ACCOR Hotels Worldwide, enabling you for limitless growth.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities
• Salary Range: $75- $80k / year

• Lead, mentor and train the Culinary Operations team
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Monitor Food costs with the supervision of the Executive Chef and Executive Sous Chef
• Support the Executive Chef and Executive Sous Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Supervise and maintain Staff canteen
• Supervise and monitor stewarding team
• Develop and ensure a safe working environment for people to work.
• Communicate with the Executive Chef and Executive Sous Chef on a regular basis the activities and result of the kitchen.

• Work efficiently in a Union environment and take initiative
• Proven knowledge of, and ability to oversee and manage our hotel banquet kitchen/restaurant operations through a minimum of 2 years in Food and Beverage Management of a four-diamond hotel.
• Demonstrate effective verbal and written communication skills in English.
• Be able to use good judgment and work independently in a multi-task position
• Solid time-management
• Organizational and people skills.
• Able to work a flexible schedule including evenings, weekends and holidays.
• Basic knowledge of the Culinary Arts
• Minimum 5 years cooking experience including experience in a fine dining restaurant
• Experience in a luxury hotel with comparable service and standards
• Service focused personality is essential and previous leadership experience required
• Knowledge of French cooking techniques, and ingredients preferred.
• NYC Food Handler’s Certificate required.
• Ability to lead by example, believe in a strong team culture and set the scene for high performance

Sofitel