Sous Chef

Job Description

Job Description

Company Description

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:
• Housecount
• forecasted covers for each outlet
• catering activity
• purchases
• meetings
• appointments
• VIPs/special guests
• Establish the day's priorities and assign production and prep task to staff to execute.
• Assist in executing all tasks in the kitchen.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Attend F&B meetings and assist in other area as needed.
• Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.  
• Review the purchase order list.
• Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that all staff prepares items following recipes and yield guides, according to department standards.
• Review daily specials and offer feedback to Chef de Cuisine
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all Kitchen stations.  Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Conduct internal audits for sanitation.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff clocks out.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
• Conduct performance reviews in a timely basis.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Plan and conduct monthly departmental meetings and safety huddles.
• Return business telephone calls/e-mails.
• Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
• Be familiar with procedures for attending to injured or ill guests or colleagues.
• Answer correspondence.
• Research new local suppliers and special markets.
• Attend gourmet shows, food and wine meetings.
• Perform at special events and off-premise functions.
• Schedule and conduct month-end inventories.
• Take physical inventory of specified food items for daily inventory, to do ordering.
• Prepare menu analysis and recipe costing.
• Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
• Work on the line during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period
• Review sales and food cost daily with Chef de Cuisine
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands
• Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
• Interview and hire new personnel according to Hotel policies and standards.
• Prepare daily/weekly payroll reports, monitor timesheets, approve bi-weekly payroll, approve time off.
• Other duties as assigned.

• EDUCATION and/or EXPERIENCE

• Experience in a similar position at a full-service Hotel or Restaurant.
• Culinary college degree or apprenticeship required.

• LANGUAGE SKILLS

• Fluent spoken and written English
• Fluent spoken and written Spanish is beneficial but not required

• MATHEMATICAL SKILLS

• Basic cost accounting

• REASONING ABILITY

• Self-initiative and proven abilities in making sound decisions
• Creative quality improvement methods

What is in it for you:

• Rate of pay: Annual Salary of $72,000 to $77,000
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE/M/F/V/D.

We provide an environment of trust, respect, and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.