Company Overview
Nestled in the heart of each destination we call home, a stay at any Fairmont hotel is an experience to be cherished. Renowned for its grand, awe-inspiring properties and thoughtful, engaging staff, Fairmont creates unforgettable moments for every guest.
A proud member of ALL – the Accor Live Limitless Lifestyle Loyalty Program, Fairmont boasts 90 exceptional locations across 32 countries. From world leaders and business travelers to families and luxury seekers, our hotels cater to those who appreciate refined hospitality.
Fairmont stands at the crossroads of elegance and culture, serving as the backdrop for significant moments in history and pivotal global events. Wherever we are, our hotels become the cultural and social heartbeat of the community, deeply connected to local traditions and immersed in the essence of each destination.
Responsibilities
As a Sous Chef, you serve as a leader and supervisor for the kitchen team, ensuring smooth and efficient operations. Your ability to stay organized, delegate tasks, and prioritize duties among cooks is essential in maintaining high levels of productivity and consistency.
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Supervise kitchen staff to ensure seamless execution of food production and service.
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Foster a positive and proactive team environment, promoting motivation and teamwork.
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Lead and inspire colleagues through effective training, mentorship, and setting high standards in kitchen operations.
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Assist in the development and monitoring of departmental goals, budgets, and maintenance needs while keeping the Executive Chef informed.
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Enforce all policies, procedures, and standards set by the Executive Chef and hotel management.
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Maintain in-depth knowledge of menu items, daily specials, and culinary promotions.
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Ensure all food preparation meets recipe specifications and quality standards, including taste testing before service.
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Communicate and enforce EcoSure and ServeSafe guidelines, ensuring compliance with food safety protocols.
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Promote and maintain a safe working environment, immediately reporting equipment issues.
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Oversee proper food rotation and storage to minimize waste and spoilage.
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Maintain the cleanliness and organization of work areas, utensils, and equipment.
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Ensure kitchen operations run efficiently every day of the week, setting up colleagues for success in your absence.
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Actively contribute ideas and suggestions in daily shift briefings.
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Seek opportunities to increase efficiency and reduce costs while maintaining exceptional guest satisfaction.
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Continuously strive to improve food presentation and preparation techniques.
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Support sustainability efforts by adhering to recycling, composting, and waste management policies.
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Coordinate production for both banquet and restaurant functions.
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Conduct daily team briefings to keep colleagues informed and aligned.
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Assist in the development of new menu items and innovative culinary concepts.
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Monitor payroll costs and productivity to stay within budgetary guidelines.
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Provide ongoing training for new culinary team members.
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Perform other duties as assigned, based on operational needs.
Qualifications
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Formal culinary training (3 years) or equivalent professional experience.
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Minimum of 3 years of leadership experience as a Sous Chef, with expertise in various kitchen stations.
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Comprehensive knowledge of all culinary departments, including pastries.
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A deep passion for food, creativity, and perfection, with the ability to inspire the same enthusiasm in colleagues.
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Strong supervisory and training skills; administrative experience is a plus.
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Commitment to staying up-to-date with culinary trends and continuously improving kitchen practices.
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First Aid and Serve Safe certification (preferred).
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Ability to work under pressure, adapt to changes, and maintain high energy levels.
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A team player with a positive attitude and strong leadership capabilities.
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Flexible availability, including weekends and holidays.