Fairmont Hotels & Resorts
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Sous Chef
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Fairmont Hotels & Resorts Company Description : Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What Is In It For You : Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities Career development opportunities with national and international promotion opportunities. Annual Salary Range: $70,000 - $80,000/year USD Job Description : Ensure the correct preparation and presentation of a consistent level for all food items prepared. Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Assign prices for food items on daily menus that result in net profit for the food cost area. Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. Prepare a daily payroll report. 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. Hire, train, discipline, supervise and organize all kitchen personnel on a regular basis. Complete and provide performance evaluations for all kitchen employees. Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings. Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. Maintain a consistently high level of employee morale and motivation. Coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation. Supervise the maintenance and cleanliness of all food preparation equipment. Develop and ensure a safe working environment for people to work. Set up control systems, which will assure quality and portion consistency. Create proper purchasing specifications. Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Monitor and review food presentations and make recommendations for needed changes. Communicate with the Executive Chef on a regular basis the activities and result of the kitchen. Supervise in coordination with the Executive Steward all assigned duties of the stewarding department. Monitor the employee cafeteria to ensure a quality product and a variety of menu items. Communicate with the purchasing department to ensure a top quality and fair price. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Qualifications : Reading, writing and oral proficiency in the English language Very advanced courses or experience in the administration side of the kitchen. Twelve to fifteen years’ experience in kitchen covering all aspects of cooking. Must possess a high level of creativity and high quality standards. Very strong leader, communicator and trainer. Physical Requirements : Exposure to extreme temperatures Prolonged periods of standing and/or walking Able to carry up to 50lbs Our Commitment To Diversity & Inclusion : We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
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Sous Chef
role at
Fairmont Hotels & Resorts Company Description : Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison. Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. What Is In It For You : Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities Career development opportunities with national and international promotion opportunities. Annual Salary Range: $70,000 - $80,000/year USD Job Description : Ensure the correct preparation and presentation of a consistent level for all food items prepared. Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Assign prices for food items on daily menus that result in net profit for the food cost area. Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. Prepare a daily payroll report. 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. Hire, train, discipline, supervise and organize all kitchen personnel on a regular basis. Complete and provide performance evaluations for all kitchen employees. Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings. Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. Maintain a consistently high level of employee morale and motivation. Coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation. Supervise the maintenance and cleanliness of all food preparation equipment. Develop and ensure a safe working environment for people to work. Set up control systems, which will assure quality and portion consistency. Create proper purchasing specifications. Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Monitor and review food presentations and make recommendations for needed changes. Communicate with the Executive Chef on a regular basis the activities and result of the kitchen. Supervise in coordination with the Executive Steward all assigned duties of the stewarding department. Monitor the employee cafeteria to ensure a quality product and a variety of menu items. Communicate with the purchasing department to ensure a top quality and fair price. Respond properly in any hotel emergency or safety situation. Perform other tasks or projects as assigned by hotel management and staff. Qualifications : Reading, writing and oral proficiency in the English language Very advanced courses or experience in the administration side of the kitchen. Twelve to fifteen years’ experience in kitchen covering all aspects of cooking. Must possess a high level of creativity and high quality standards. Very strong leader, communicator and trainer. Physical Requirements : Exposure to extreme temperatures Prolonged periods of standing and/or walking Able to carry up to 50lbs Our Commitment To Diversity & Inclusion : We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
#J-18808-Ljbffr