Sous Chef Full-time Temporary

Job Description

What you will be doing:

Reporting to the Executive Sous Chef and working in partnership with the Restaurant & Banquet Chefs, you will be responsible for overseeing the culinary operations for the Fairmont Empress. You will assist in designing menus that reflect the Fairmont Empress' position as a leader in Pacific Northwest cuisine and participate in curating brand and trend-setting culinary experiences for local and in-house guests.

Lead the day to day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellence In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments. a la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff Cafeteria. Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions. Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols. Highly involved in sourcing products and building relationships with local vendors Represent the Empress at external events Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques. Personally engage with clients and guests, ensuring exceptional culinary experiences Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback Participate in the recruitment and onboarding of new colleagues Promote the growth and development of internal talent Pro-actively participate in colleague engagement initiatives Lead the kitchen in the absence of the Executive sous Chef Adhere to all Company policies, procedures and values Other duties as assigned Competitive salary starting at 69,600 Qualifications

Your experience and skills include:

Minimum of 2 years’ experience as Chef de Partie in comparable kitchens. A combination of both standalone restaurant and luxury hotel experience is an asset. Demonstrated passion for cuisine, guest experience and colleague engagement A strong understanding of local food products and culinary trends Experience managing in a unionized environment is considered an asset Food Safe level 1 or VIHA recognized equivalent certification Interprovincial Red Seal or equivalent certification Proven organizational skills; managing in a busy multiple outlet environment Self-motivated, detail oriented and well organized, Excellent work ethic with a high degree of responsibility Excellent oral and written communication skills Computer literate; well versed in Microsoft Office applications Proven ability to work in a fast-paced, customer service driven environment A team player with the ability to train, coach, build relationships and motivate employees. Practical understanding of productivity and labour cost Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over Understanding of safe work practices and initiatives to reduce or eliminate accidents Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences Strong interpersonal and problem solving abilities Ability to taste all food products Ability to physically perform the duties of the Sous Chef Additional Information

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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