What are the responsibilities and job description for the Executive Sous Chef position at The Fairmont Hotel?
Company Description
Job Description
The Executive Sous chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high quality product.
- Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
- Supervise kitchen staff, including training and scheduling
- Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
- Prepare weekly food sales forecast
- Schedule kitchen employees according to business needs and forecasts.
- Assess food and labor costs to meet or exceed departmental objectives.
- Enforce cleanliness standards throughout kitchen
- Inspect all kitchen areas.
- Assist all chefs when needed.
- Take an active role in all menu change considerations
- Consult with other chefs on special menus, presentation, and pricing.
- Coach, counsel, and mentor assistant chefs and cooks
- Perform employee reviews
- Conduct periodic sanitation meetings
- Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
- Issue portion control foods to outlets.
- Cut meat, poultry, and seafood according to business demand.
- Other duties as required.
Qualifications
EDUCATION
MENTAL REQUIREMENTS
Additional Information
All your information will be kept confidential according to EEO guidelines.
