Accor Hotels
82 rue Henri Farman, CS 20077, Issy-les-Moulineaux, France
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We are a worldwide Augmented Hospitality leader. We are 300,000 experts committed to reinventing hospitality with unique and unrivalled experiences within our addresses. We are Accor. Our promise is caring and impeccable service. We nurture real passion for service and achievement beyond limits. Our mission is to make the impossible possible to realize your dreams. We’re so much more than hotels—we’re creating innovative lifestyle experiences, whether you live, work or play. Blaze your own trail from 50+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups.

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Chef de Cuisine

Industry : Hotels & Resorts

Department : Chefs-Kitchen

Location : Boston, United States

Level : Management

Posted : 07 Feb 2025

Job Role : Executive Sous Chef

Recruiter : Accor Hotels

Job Ref : HOZ5666

Employment Type: Permanent

Job Type :

Validate Through : 2025-03-07

Salary Range (monthly): 2,000 to 8,000

Contact : HR Department

: Any

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine

FAIRMONT

Job Description

You will work closely with the General Manager in our OAK Long Bar + Kitchen to create a luxurious experience for our guests. Join our Culinary leadership team in motivating, training, and managing our restaurant kitchen.

What you will be doing:

Ensure Food & Beverage standards are maintained
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items by colleagues for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback
Strategize on new products and service offerings while creating unforgettable experiences for our guests
Active floor management and order expediting driving the service vision to drive customer loyalty and outstanding service results
Ensure all colleagues are trained and held accountable for brand standards
Demonstrate confidence when addressing issues as they arise
Consistently have a presence with colleagues
Take responsibility to uphold the cleanliness, maintenance and storage procedures
Effectively report back to F&B Management team on daily happenings, needs and observations in the department
Execute opening and closing checklists

Review daily reports to be current with VIPs and special groups, communicate special requirements and monitor execution

Qualifications

Previous experience in a culinary management/ supervisory role required
Previous experience managing union employees required
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively and collectively as part of a team
Must be able to convey information and ideas clearly
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must maintain composure and objectivity under pressure
Must be effective in handling problems in the workplace including anticipating, preventing, Identifying and solving problems as necessary

Additional Information

All your information will be kept confidential according to EEO guidelines.