Venues Sous Chef

Why work for Fairmont?

At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience.

As a member of the CPZ Culinary Leadership Team, your position is pivotal in providing the support and guidance needed for the success of the CPZ Culinary Team. Our Chefs are passionate about developing innovative, focused, and thoughtful individuals that will use a guest-focused approach in all applications of their job functions from planning service during pre-shift meetings and accommodating spur-of-the-moment requests to all steps of food production and maintaining the organization and cleanliness of work areas.

Job Description:

• Consistently offer professional, friendly and engaging service
• Have full comprehension and execution of Culinary Culture Manual and Union Standards
• Oversee the daily operations of the Venue Kitchens
• Responsible for maintaining staffing levels through proactive recruiting
• Ensure that performance management and colleague training/development occurs in a timely and consistent manner
• Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly
• Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff
• Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
• Develop and prepare menus suitable to each of the respective areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality
• Maintain and enhance the food products through creative menu research and development
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Maintain labor schedules according to forecast, adjusts staffing according to daily volume and emergencies to minimize labor cost
• Responsible for supervision, training and development of staff must be able to make decision and work independently within the parameters of position’s responsibilities
• Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices
• Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived
• Meet with Executive Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
• Ensure that assigned staff has reported to work: document any late or absent employees
• Coordinate breaks for assigned staff
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards
• Use Watson’s labor management and other available tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
• Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• https://careers.accor.com/global/en/job/venues-sous-chef-in-fairmont-century-plaza-los-angeles-united-states-jid-106608