The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.

Approach all encounters with guests and employees in a friendly, service-oriented manner.

Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.

Supervise kitchen staff including training, recognition and performance feedback.

Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications.

Schedule kitchen employees according to business needs and forecasts.

Enforce cleanliness standards throughout the kitchen.

Inspect all kitchen areas.

Take an active role in menu change considerations.

Coach counsel and mentor all cooks.

Attend assigned meeting including F&B, Safety and staff.

Qualifications

• Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations, maintaining composure and objectivity.
• Must be effective in handling problems in the workplace, including anticipating, preventing identifying and solving problems as needed.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information, data and basic arithmetic functions.