Restaurant Sous Chef

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Responsible for all aspects of managing the Pyramid kitchen and its personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Develops menus and coordinates the purchase of food and maintaining approved food costs and labor costs for the Pyramid Restaurant.

• 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.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• 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 Pyramid Grill & Lobby Bar
• purchases
• meetings
• appointments
• VIPs/special guests
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily menus and offer feedback to Sous Chefs.
• Meet with Sous Chef to review 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.
• Take physical inventory of specified food items for daily inventory for Pyramid Grill.
• Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up.
• 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 Pyramid Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipes, production schedules, plating guides, photographs are current and posted.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on 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 86'd items and amount of available daily menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk- through of Pyramid 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 Pyramid 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 Pyramid kitchen operation, stressing safety.

• High school diploma or equivalent vocational training certificate.
• 3 - 5 years experience in a similar position at a Full service Hotel or Fine Dining Restaurant.
• Work all stations in Kitchen.
• Fluency in English, both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.

What's in it for you:

• Paid time off
• Medical, Dental and Vision Insurance
• 401K Retirement Plan
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academy designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities