Executive Sous Chef

What you will be doing:

Leadership & Culinary Excellence

• Lead day-to-day culinary operations ensuring exceptional food quality and consistency across all outlets
• Collaborate daily with the Executive Chef to align on operational goals and challenges
• Inspire guide and mentor a team of culinary professionals through performance management feedback and ongoing training
• Chair monthly departmental communication meetings and conduct regular one-on-one and performance reviews
• Foster a respectful inclusive and motivating work environment focused on teamwork and discipline

Menu Innovation & Quality Control

• Elevate menu offerings through recipe development and continuous culinary innovation
• Oversee food preparation and presentation standards for Banquets In-Room Dining Restaurants and VIP events
• Partner with F&B managers to create and execute successful promotions and guest experiences
• Ensure consistency in food portioning purchasing specifications and quality control

Operations & Financial Performance

• Monitor labor food and operating costs; implement effective cost control and revenue-generating strategies
• Manage staff scheduling vacation planning and labor standards using Watson tools
• Conduct daily kitchen walk-throughs and liaise with the Chief Steward for cleanliness and sanitation
• Lead all required Health Audits and spot checks and ensure compliance with provincial requirements

Collaboration & Guest Experience

• Maintain open communication with F&B Managers and Culinary teams to address guest feedback and operational updates
• Interact with clients and the Catering team to ensure successful execution of events
• Strive to exceed guest satisfaction targets including food quality variety and timeliness of service

Qualifications :

What we are looking for:

• Minimum 4 years of Sous Chef experience in a high-volume culinary setting preferably in a luxury hotel
• Red Seal Certification (or international equivalent) and Food Safe certification preferred
• Culinary diploma or certification preferred
• Strong background in restaurant operations with a focus in fine dining
• Proven experience in cost control and managing food equipment labor and wastage and proven ability to manage costs and achieve financial goals
• Strong culinary skills including food presentation and contemporary serving styles
• Computer proficiency particularly in Microsoft Windows applications
• Strong leadership interpersonal and problem-solving abilities
• Highly responsible dependable able to work under pressure and maintain focus on guest satisfaction
• Willingness to work a flexible schedule including evenings weekends and holidays

Physical Aspects of Position (include but are not limited to):

• Frequent walking standing throughout shift
• Regular lifting (up to 50 lbs) kneeling pushing pulling
• Regular use of ladders stairs and ramps

Additional Information :

Visa Requirements: Must be legally eligible to work in Canada.  The hotel is unable to assist candidates in obtaining Canadian work authorization.

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 Accors limitless possibilities.

By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit   what you love care for the world dare to challenge the status quo! #BELIMITLESS

Remote Work :

No

Employment Type :

Full-time