Senior Sous Chef

Summary of Responsibilities

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

• Oversees daily Culinary operation and sets direction of the team in conjunction with the Executive Sous Chef.
• Preparation of financial forecasts and budgets for the Culinary 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 Senior Sous Chef will ensure the kitchen is maintained in optimum condition.
• Strives to advance knowledge, skills and abilities and consistently shares same with others.
• 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.
• Other duties as assigned.

What is in it for you

• Paid time off
• Medical, Dental and Vision Insurance, 401k
• Complimentary shift meal
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

Qualifications

• This position is ideally suited to the individual who sees this position leading to an Chef de Cuisine/Executive Sous Chef role in the future.
• Preferably in a senior culinary position or has held a Sous Chef position a minimum of 3 years.
• Valid trade qualifications.
• Exceptional organization skills to manage a large food and beverage operation.
• Excellent oral and written communication skills.
• A team player with the ability to train, coach and motivate employees.
• Product and quality obsessed with good knowledge in menu engineering and design.
• Previous experience scheduling of a large culinary team.
• Basic understanding of labor costs and productivity.
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turnover.
• Understanding of safe work practices and initiatives to reduce or eliminate accidents
• Self-motivated, detail oriented and well organized with creative flair.

Physical Demands

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 50 lbs.
• Occasional kneeling, pushing, pulling.
• Occasional ascending or descending ladders, stairs and ramps.

Additional Information

Your team and working environment

A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One

Our commitment to Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V