Executive Sous Chef

Executive SousChef

As Executive Sous Chef atFairmont Waterfront you will lead a team of culinary professionalswith creative culinary direction to create memorable diningexperiences for our guests.

Your experience in managing variousaspects of a kitchen will be reflective in positive guestsatisfaction and colleague engagement results.

OurCulinary Culture is one that is always looking ahead to improvetoday and be better than yesterday. We respect each other werespect the food and we are passionate about our guests experience.

We foster a work environment that promotes our culinary teamsmantra that EVERYTHINGMATTERS.

What you will bedoing

Reporting to the Director Culinary& Beverage and working in partnership you will beresponsible for the creative direction and execution of theCulinary Program at FairmontWaterfront.

• Lead the daytodayoperations of the kitchen through an active presence on the floorleading your teams to deliver serviceexcellence.
• In collaboration with the otherculinary leaders; oversee the entirety of the culinary andstewarding departments supporting the hotel Food and Beverageoperations including the Banquetoperation.
• Oversee the Stewarding Departmentincluding scheduling labour management inventory and performancemanagement.
• Effectively participate in managingthe departmental budget through purchasing inventory managementpricing and managing labour.
• Drive revenue andprofit through the development and implementation of menu designstrategies practices and promotions.
• Maintainfood safety and sanitation of the kitchen through industry leadingfood safety protocols.
• Highlyinvolved in sourcing products and building relationships with localvendors.
• Represent the Culinary Program atFairmont Waterfront at externalevents.
• Collaborate with other departments toensure effective operation of the hotel and exceptional guestexperiences.
• Train and lead the culinary teamensuring they have the skills training and tools to deliver worldclass culinary experiences.
• Take an active rolewith FOH leaders to ensure service colleagues are knowledgeableabout the menu and can speak with guests comfortably about menuitems ingredients and techniques.
• Personally engage with guestsensuring exceptional culinary experiences.
• Takeinitiative to ensure guest satisfaction metrics are met or exceededresponding personally to guestfeedback.
• Participate in the recruitment andonboarding of new colleagues
• Promotethe growth and development of internaltalent.
• Proactively participate in colleagueengagement initiatives.
• Active role engaging inSocial Media and PR activities by promoting our Food and Beveragewithin the community on social media and thepress.
• Lead the kitchen in the absence of theExecutive Chef / Culinary Director
• Adhere to allCompany policies procedures andvalues.
• Other duties asassigned.

Qualifications :

Yourexperience and skillsinclude :

• Minimum of 5years experience in a Senior Sous Chef Restaurant Chef or Chef deCuisine role. A combination of both standalone restaurant andluxury hotel experience is anasset.
• Demonstrated passion for cuisine guestexperience and colleague engagement.
• A strongunderstanding of local food products and culinarytends.
• Food Safe level 1 or VCH recognizedequivalent certification.
• Interprovincial RedSeal or equivalent certification anasset.
• Proven organizational skills; managingin a busy multiple outletenvironment.
• Selfmotivated detail oriented andwell organized excellent work ethic with a high degree ofresponsibility.
• Excellent oral and writtencommunication skills.
• Computer literate; wellversed in Microsoft Office applications.
• Provenability to work in a fastpaced customer service drivenenvironment.
• A team player with the ability totrain coach build relationships and motivateemployees.
• Practical understanding ofproductivity and labour cost.
• Versed oncalculation of food cost.
• Understanding of safework practices and initiatives to reduce or eliminateaccidents.
• Proven ability to drive revenues andprofit without sacrificing colleague and customerexperiences.
• Strong interpersonal and problemsolving abilities.
• Ability to taste all foodproducts.
• Ability to physically perform theduties of the RestaurantChef.

Physical Aspectsof Position (include but are not limited to) :

• Constant standing andwalking throughout shift
• Frequent lifting andcarrying up to 30 lbs
• Occasional kneelingpushing pulling lifting
• Occasional ascending ordescending ladders stairs and ramps
• Constantstanding and walking throughoutshift

RemoteWork : EmploymentType :

EmploymentType : Fulltime

Fulltime