Restaurant Sous-Chef (Full-Time)
Restaurant Sous-Chef (Full-Time)
Posted on :
12-06-2025
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1 Vacancy
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Job Description
Reporting to the Chef of Restaurants the Sous-Chef will be responsible for but not be limited to the following:
- Maintain the highest culinary standards in cooperation with the Chef of Restaurants.
- Ensure food quality and timeliness of food preparation is always optimized.
- Active involvement in menu design and food presentation standards.
- Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality.
- Seek opportunities to increase food revenue decrease kitchen expenses and maximize departmental productivity without compromising our guests satisfaction.
- Promote professional work habits encourage staff to act with integrity and recognize this trait in others and reward them appropriately
- Maintain ongoing training and development of employees conduct colleague performance reviews and follow up in a timely manner.
- May be responsible for kitchen operation in absence of Executive Chef Executive Sous Chef Banquet Chef and Chef of Restaurants.
- May be responsible for stewarding day to day operation in collaboration with the other Sous Chefs in absence of Stewarding Supervisor.
- Ensure details of guest service are maintained to standards of Fairmont Hotels & Resorts.
- Maximize daily productivity of staff managing daily staffing guidelines to align with actual business levels.
- Prepare requisitions in a timely manner and to communicate with the Chefs office in regard to the bi-weekly food order.
- Interaction with guests.
- Other related duties.
Qualifications :
- A minimum of 8 years experience in the culinary field.
- A minimum of 3 years leadership experience in the culinary field.
- Must possess inter-provincial Red Seal certificate or equivalent.
- High-end restaurant food & culinary production experience a definite asset.
- Strong communication organizational and interpersonal skills.
- Proven passion about the culinary industry and acute awareness of current trends in cuisine creativity is a must.
- Successful completion of: First Aid/CPR FH&R Train the Trainer and Safe Food Handlers courses are preferred.
Additional Information :
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Occasional kneeling pushing pulling
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
Key Skills
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