Job Title
Sofitel New York is looking for an experienced and creative Executive Chef to join our fast-paced French Bistro. You must lead and manage all restaurant, bar, in room dinning, and banquet operations in partnership with the Food and Beverage Director to offer an amazing culinary experience. Must have proven success in the kitchen as a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. You will be responsible for meeting food and labor cost targets for the kitchen. You will create and document new menu items, manage and direct all kitchen staff, maintain quality control, high work efficiency, manage inventory and purchasing.
What is in it for you?
Employee Discount Travel Program
Employee Assistance Program (EAP)
Extended heath care plan coverage
Opportunity to develop your talent and grow with the Company across the world!
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Candidate must be capable of producing a consistent product to meet and exceed guests' needs in a timely manner.
Rolls out new culinary programs in conjunction with company marketing and culinary teams
Plans regular and modified menus according to established guidelines
Develops and communicates strategies for improving customer experience
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Consults with the Director of Food & Beverage about food production aspects of special events being planned.
This position requires constant interaction with other departments in order to ensure that all operations in the kitchen run smoothly.
Learn, know and follow the hotel policies and operating procedures pertaining to your area of work.
Ensure efficient operations through teamwork and to demonstrate interest and initiative in you daily work assignments. Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Control and obtain from the storage areas all equipment that is needed to prepare foods, pertaining to preparation volume, and preparation time.
Maintain constant quality control of all food prepared and cooked
Always make sure that the environment in the kitchen is clean and in compliance with the New York City and the New York State Health Codes. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Implement procedures to breakdown workstation at the end of the shift, utilizing proper techniques set by N.Y.C. Health Codes in cooling food and proper temperature, follow and ensure compliance with food safety and handling policies and procedures. Implement procedure and control for wrapping, label, date all food products, and store in proper storage areas.
Practice safety standards and report all unsafe conditions to proper individuals.
Special request of guest will be accepted and cooked to order.
Supervise preparation and expedite during service
Manage daily labor cost within budget guidelines
Work closely and effectively with management
Weekly payroll and schedule staff shifts.
Perform additional duties and special projects as assigned.
Your experience and skills include:
Knowledge of Union environment
Basic knowledge of the Culinary Arts
5 years of Executive Chef Experience in a high volume format preferred, including 5 years of team management
Experience specializing in French Cuisine is highly preferred
Experience in a high-volume fine dining restaurant
High-energy, outgoing personality with strong professional interpersonal skills
Diplomatic team player, able to foster relationships with team members
Possesses a passion for exceeding member expectations and a commitment to excellence that results in providing the highest quality member and guest experience
Strong verbal skills and able to read English.
Must be able to maneuver to all areas of the kitchen, including food and beverage areas.
NYC Food Handler's Certificate
Strong Computer Skills (Microsoft Office, reservations software, events/catering software)
Must love French food
Your team and working environment:
Ideally, situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York's 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time.
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 are 280,000 women and men placing people at the heart of what we do, and nurturing real passion for service and achievement Joining Accor means embarking on a unique life journey to imagine tomorrow's hospitality.
To join our Group, please visit https://careers.accor.com/
