We care about your career and are known for having the absolute best people in the industry. When you join us as a Sous Chef Tournant you start a unique opportunity to become celebrated as the very best in your field. You’ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.

As a Sous Chef Tournant at The Beverly Hills Hotel, here are just some of the great benefits you will receive:

• Complimentary stays with breakfast included in all 10 Dorchester Collection hotels – stay once a year at each hotel!

• 50% off at bars and restaurants within all of our Dorchester Collection hotels

• World class development opportunities (Service Excellence Training, Diversity Equity Inclusion & Belonging Trainings, Monthly Lunch & Learns)

• Social events throughout the year, including Quarterly Employee Appreciation Day events, Quarterly Employee Awards, Annual End of Year Gala

• Free Meals on Duty OR Workday Lunches in the form of a prepaid contactless card

• Exclusive Access to a discount platform featuring 1000s of retailers

• Competitive Medical, Dental, Vision Benefit

• Competitive retirement scheme

As a Sous Chef Tournant at The Beverly Hills Hotel, your compensation will range between $78,000-$80,000 annually

A day in the life of our Sous Chef Tournant demands high levels of energy in order to keep up. They need consistency even though the days are never alike; and creativity to tackle daily adventures. Listing all of the tasks that our Chefs accomplish would be lengthy but the list below is essential to know. 

Our Sous Chef Tournant is responsible to ensure kitchen cleanliness and quality physical appearance of each kitchen. Ensure a neat, clean and safe working environment. Direct and oversee the daily activities assigned to all Culinary outlets;

o    Banquets

o    Butcher Shop

o    Coffee Shop

o    Employee Cafeteria

o    Garde Manger

o    Hospitality Food Amenities

o    Main Kitchen (Polo Lounge)

o    Cabana Café Kitchen

o    Room Service

• Complete food ordering and approve requisitions. Have working knowledge of inventory ordering systems. Assist with developing, implementing and maintaining new recipes, presentations and products.

• Assists with preparing menus for Hotel sponsored events. Identify and communicate suggestions to the CDC Tournant, Executive Sous Chef & Culinary Director for policies and procedures to improve the operation.

• Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary and operational goals are met.

• Attend weekly Catering and Kitchen meetings.

• Encourages and motivates employees. Consistently demonstrate excellent people skills when dealing with employees and guests.

• Assist with administering, coordinating and distributing information to all kitchen employees. Maintain accurate paperwork for scheduling, payroll and employee records.

• Provide People & Culture with the necessary information to keep personnel files current. Observe employee performance in assigned kitchen(s).Ensure employees adhere to established policies and procedures. Monitor and follow up on employee training. Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens.

• Sometimes our guests have special requests involving the planning and development of menus and recipes, ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilizing creative menu planning to minimizing waste. 

• Our hotels are truly luxury hotels. This requires preventing and correcting the imperfections and blemishes that tend to come up. Our Sous Chef Tournant are relied upon to report these and work with several other positions to correct.

• Communication is what keeps our departments running perfectly. Our Sous Chef Tournant must communicate with other departments and extended hotel team in order to ensure the alignment remains.

The items shared are essential. However, to ensure consistency, our Sous Chef Tournant are provided with specifics on how we care for their department and our hotel.

• All of our employees are ambassadors of our Vision, Values and culture. Our Sous Chef do this with all they do.

• English is the primary language used in our hotel. Our Sous Chef must feel comfortable communicating in this language.  

• Attention to detail is critical for our this role.

• We pride in nurturing an environment where Working Together is a must. Our Sous Chef are our biggest champions of this.

• Our hotels operate nonstop, this require flexibility from everyone on the team.