Sous Chef at AccorHotel — Long Beach, CA

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:
• Housecount
• forecasted covers for each outlet
• catering activity
• purchases
• meetings
• appointments
• VIPs/special guests
• Establish the day's priorities and assign production and prep task to staff to execute.
• Assist in executing all tasks in the kitchen.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Attend F&B meetings and assist in other area as needed.
• Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Review the purchase order list.
• Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that all staff prepares items following recipes and yield guides, according to department standards.
• Review daily specials and offer feedback to Chef de Cuisine
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Conduct internal audits for sanitation.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff clocks out.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
• Conduct performance reviews in a timely basis.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Plan and conduct monthly departmental meetings and safety huddles.
• Return business telephone calls/e-mails.
• Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
• Be familiar with procedures for attending to injured or ill guests or colleagues.
• Answer correspondence.
• Research new local suppliers and special markets.
• Attend gourmet shows, food and wine meetings.
• Perform at special events and off-premise functions.
• Schedule and conduct month-end inventories.
• Take physical inventory of specified food items for daily inventory, to do ordering.
• Prepare menu analysis and recipe costing.
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
• Work on the line during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period
• Review sales and food cost daily with Chef de Cuisine
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands
• Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
• Interview and hire new personnel according to Hotel policies and standards.
• Prepare daily/weekly payroll reports, monitor timesheets, approve bi-weekly payroll, approve time off.
• Other duties as assigned.
• EDUCATION and/or EXPERIENCE
• Experience in a similar position at a full-service Hotel or Restaurant.
• Culinary college degree or apprenticeship required.
• LANGUAGE SKILLS
• Fluent spoken and written English
• Fluent spoken and written Spanish is beneficial but not required
• MATHEMATICAL SKILLS
• Basic cost accounting
• REASONING ABILITY
• Self-initiative and proven abilities in making sound decisions
• Creative quality improvement methods

What is in it for you:

• Rate of pay: Annual Salary of $72,000 to $77,000
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• 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 and WATCH

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

We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

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.