Accor Hotels is hiring: Sous Chef - Kitchen Artist in Chicago

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1. Assist the Executive Sous Chef in the full operation of all kitchen units.
2. Responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
3. Ensure compliance with kitchen hygiene rules, including personal grooming standards.
4. Identify work methods and cooking standards, ensuring they are applied for quality food preparation and efficient personnel work.
5. Coordinate with all section chefs and provide necessary instructions.
6. Control presentation and quality of food prepared for breakfast, lunch, and dinner.
7. Prepare material purchasing lists, place orders, and check received goods.
8. Control daily provision vouchers and manage slow-moving supplies.
9. Check cooling systems of food storage and ensure adherence to the first in, first out principle.
10. Plan food production according to stages identified by the Executive Culinary Chef.
11. Monitor raw food status, manage excess food to prevent spoilage, and control portion sizes.
12. Prepare standard recipes for all foods to standardize portions, taste, and quality.
13. Ensure personnel comply with personal hygiene rules.
14. Maintain records needed for the food safety system.
15. Check storage areas at the beginning of work to ensure orderliness and proper use of old products.
16. Monitor menu items and inform personnel of any missing or problematic products.
17. Monitor personnel performance and report inefficiencies to the Executive Sous Chef.
18. Organize weekly personnel schedules and control monthly timecards for approval.
19. Identify training needs of kitchen personnel and ensure necessary training is delivered.
20. Deliver training on menu preparation, product recipes, and food costs.
21. Engage in activities to protect biological diversity and promote environmental awareness.
22. Implement energy-saving measures and departmental training.
23. Manage waste collection and reduction of environmental pollution.
24. Ensure safe handling, storage, and use of chemicals in accordance with laws.
25. Carry out responsibilities related to quality management and food safety systems.
26. Perform other duties assigned by managers and hotel management not specified in the job description.

* Education: At least a high school or vocational diploma.

* Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).

* Foreign Language: At least intermediate level English.

* Courses and Training: Prior attendance in courses and seminars in the related field.

* Computer Literacy: Basic computer applications.

* Skills: Excellent command of all products and cooking techniques in the related field, advanced knowledge of other kitchen sections and processes, and knowledge of local or international cuisine.

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