{"id":4064845,"url":"https://alion.io/job/accor-sous-chef-44","title":"Sous Chef","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":76,"open_postings":45,"ghost_share":0,"stale_share":0.956,"repost_share":0,"time_to_fill_p50_days":26,"computed_at":"2026-11-11T05:49:22Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"explicit","locations":["New Orleans, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":true,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-08-21T20:30:31Z","employer_posted_date":"2026-08-21","last_verified_at":"2026-11-11T13:27:55Z","board_verified":true,"closed_at":null,"days_open":81,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":81},"description":"Company Description\nFairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.\nHotel Overview:\nLocated in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.\nThis property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.\n Job Description\nReporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:\nResponsibilities:\nAs Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.\nYou will supervise your colleagues to ensure the highest level of production and the efficient execution of service.\nDemonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.\nLead and inspire colleagues to reach their full potential through thorough training, follow up and set standards of excellence by always practicing the same.\nProvide training and development opportunities for new and existing colleagues \nAssist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Sous Chef informed of progress/challenges.\nComply with and implement objectives, policies, standards and procedures set forth by the Executive Sous Chef and Hotel Management.\nHave full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.\nEnsure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef\nEnsure all kitchen Colleagues are aware of and adhere to standards and expectations.\nCommunicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately.\nEnsure health and safety compliance with OSHA, federal, state and local laws/regulations \nSupport a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.\nPromote the health and safety program through example as well as enforcing the standards set by the Executive Sous Chef and the Hotel.\nMaintain proper rotation of product in all chillers to minimize wastage/spoilage.\nEnsure the cleanliness and maintenance of all work areas, utensils, and equipment.\nResponsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.\nActively share ideas, opinions and suggestions in daily shift briefings.\nSeeking all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.\nContinually strive to improve food preparation and presentations.\nSustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.\nCoordinate the production as it relates to banquets, restaurants and staff dining outlets.\nConduct daily shift briefings to Colleagues.\nAssist in the development of new items on the menu.\nFollow payroll costs and productivity within budgeted guidelines.\nother duties as assigned.\n Formal culinary education is preferred.\nMinimum 5 years’ culinary experience\nMinimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.\nExtensive knowledge of all culinary departments and previous experience in all areas including pastries.\nThe successful candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement as the colleagues.\nMust be an effective supervisor and trainer; administrative knowledge is an asset. \nMust keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.\nCurrent First Aid and Serve Safe training an asset.\nAbility to work well under pressure, adapt to always change and perform with a high level of energy.\nPrevious Hotel experience preferred\nMust be a true team player who consistently leads by example, champions an inclusive culture and embody our shared values of Respect, Belonging, Integrity, Empowerment, and Excellence\nMust be able to work a flexible schedule including varied shifts throughout the day, weekends and holidays. \nMust be legally authorized to work in the United States without sponsorship\nPhysical requirements:\nAbility to stand and walk for extended periods\nFrequent lifting and carrying up to 50 lbs\nFrequent bending, stooping, kneeling, pushing, and pulling\n All your information will be kept confidential according to EEO guidelines.","description_format":"text","description_chars":5306,"description_truncated":false,"requirements":{"experience_years_min":5,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"English","level":"All levels","optional":false}]},"benefits":["Flexible schedule"],"hiring_locations":[{"name":"United States","iso":"US","kind":"country"}],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-11-11T10:46:02Z"}],"visa":[],"liveness":{"score":17,"band":"cold","label":"Long shot","p_open":1,"p_active":0.616,"p_room":0.28,"age_days":81,"expected_fill_days":26,"reasons":["conf:1","win:tail","crowd:brand"],"computed_at":"2026-11-11T14:43:05Z"},"pay":null,"html_url":"https://alion.io/job/accor-sous-chef-44","json_url":"https://alion.io/job/accor-sous-chef-44.json","meta":{"generated_at":"2026-11-11T14:43:05Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":27225,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-11-12T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.1,"usd":0.01,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":8914},"rest":"https://alion.io/mcp/rest/get_company?id=8914"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Faccor-sous-chef-44"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":2,"usd":0.2},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Faccor-sous-chef-44"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.1,"usd":0.01},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Faccor-sous-chef-44"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/accor-sous-chef-44\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Faccor-sous-chef-44"}],"agent":{"mcp":"https://alion.io/mcp/jobs","mcp_open":"https://alion.io/mcp/open","next":[{"tool":"get_job","arguments":{"id":4064845}},{"tool":"search_jobs","arguments":{"company":"accor.com","detail":"compact"}},{"tool":"match_people","arguments":{"job_id":4064845},"note":"people open to offers who fit this vacancy"}],"note":"The same data through MCP tools: https://alion.io/mcp/open needs no sign-in (compact searches, postings, people); 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