Assistant Kitchen Manager

il y a 3 semaines

IssylesMoulineaux, Île-de-France Accor Temps plein

Company Overview

Position Overview

At Accor, every remarkable dining experience is crafted behind the scenes by our dedicated Culinary team, who prioritize safe, efficient operations and outstanding cuisine. As a Restaurant Sous Chef, your enthusiasm for overseeing food preparation will motivate your team to produce exceptional dishes.

Reporting directly to the Chef de Cuisine, your key responsibilities will include, but are not limited to:

  • Delivering warm, sincere, and engaging service that aligns with our service essentials, ensuring that Guests feel appreciated.
  • Treating each Guest as a unique individual, personalizing interactions with thoughtful touches.
  • Addressing Guest concerns proactively, ensuring follow-up to resolve issues and acting as their primary point of contact.
  • Serving as an ambassador for the Brand, Hotel, Community, and Colleagues.
  • Upholding Fairmont's core values of respect, integrity, teamwork, accountability, and excellence.
  • Ensuring compliance with all health and safety regulations, environmental policies, and evacuation procedures.
  • Adhering to Leading Quality Assurance Standards while supporting the Front of House manager.
  • Conducting daily briefings to share information regarding reservations, house counts, special menus, and service standards.
  • Actively contributing ideas and suggestions during daily shift briefings.
  • Assisting in the creation of new menu items and special events.
  • Maintaining a safe and clean kitchen environment and taking ownership of your designated area.
  • Following grooming policies to ensure a professional appearance.
  • Consistently providing professional, friendly, and proactive guest service while supporting fellow Colleagues and Leaders.
  • Ensuring consistency in food preparation according to established recipes and standards.
  • Communicating standards and expectations to all kitchen Colleagues.
  • Managing payroll costs and productivity within budget guidelines.
  • Providing comprehensive training for new and transferred colleagues.
  • Ensuring cleanliness and maintenance of all work areas, utensils, and equipment.
  • Adhering to kitchen policies, procedures, and service standards.
  • Following safety and sanitation protocols when handling food and beverages.
  • Collaborating with other Sous Chefs and leadership to maintain open communication regarding guest feedback.
  • Continuously seeking to enhance food preparation and presentation.
  • Managing proper product rotation in chillers to minimize waste.
  • Possessing thorough knowledge of all menu items and daily specials.
  • Maintaining labor costs through effective use of labor tracking tools.
  • Working closely with other culinary staff to enhance guest experiences.
  • Ensuring a safe work environment and completing the Weekly Preventative Maintenance Checklist.
  • Training and developing kitchen employees, ensuring ongoing training opportunities are communicated.
  • Assuming supervisory responsibilities in the absence of the Jr. Chef de Cuisine/Chef de Cuisine.
  • Performing other duties as assigned.

Compensation: $27.60 USD Gross per hour

Qualifications
  • 1-2 years of prior experience as a Sous Chef in a recognized restaurant or group.
  • Experience in fine dining or upscale dining is an asset.
  • Journeyman's papers or international equivalent required.
  • Culinary diploma or certification is preferred.
  • Proven experience in cost control, including food, equipment, labor, and waste management.
  • Enthusiastic, guest-driven personality.
  • Passion for menu planning and developing colleagues.
  • Experience with organic farming and products is a plus.
  • Ability to create personalized dining experiences for guests.
  • Strong foundation in French cooking techniques with a contemporary approach.
  • Proficient in Microsoft Word and Excel.
  • Excellent interpersonal and problem-solving skills.
  • Ability to update menu recipe cards and plan promotions.
  • Capable of leading and inspiring colleagues through effective training.
  • Responsible for the efficient and profitable operation of the Brasserie.
  • Manage colleague performance through training and coaching.
  • Ensure consistency in product orders to support hotel food cost budgets.
  • Monitor food storage areas to minimize spoilage and waste.
  • Collaborate with culinary colleagues to manage food production effectively.
  • Highly responsible and reliable.
  • Ability to thrive under pressure in a fast-paced environment.
  • Team-oriented mindset.
  • Focused on guest needs, maintaining composure and courtesy.
  • Flexible availability for shifts.
  • Completion of Fairmont Training programs or equivalents.
  • Current First Aid and Serve Safe training is an asset.
Physical Requirements:
  • Frequent standing and walking throughout shifts.
  • Occasional lifting and carrying up to 30 lbs.
  • Frequent kneeling, pushing, pulling, and sitting.
  • Occasional climbing of ladders, stairs, and ramps.

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