Executive Sous Chef

Executive Sous Chef
As Executive Sous Chef at Fairmont Waterfront you will lead a team of culinary professionals with creative culinary direction to create memorable dining experiences for our guests. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction and colleague engagement results.  Our Culinary Culture is one that is always looking ahead to improve today and be better than yesterday. We respect each other we respect the food and we are passionate about our guests experience. We foster a work environment that promotes our culinary teams mantra that EVERYTHING MATTERS. 

What you will be doing
Reporting to the Director Culinary & Beverage and working in partnership you will be responsible for the creative direction and execution of the Culinary Program at Fairmont Waterfront.

• Lead the daytoday operations of the kitchen 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 supporting the hotel Food and Beverage operations including the Banquet operation.
• Oversee the Stewarding Department including scheduling labour management inventory and performance management.
• Effectively participate in managing the departmental budget through purchasing inventory management pricing and managing labour.
• 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 Culinary Program at Fairmont Waterfront 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 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.
• Proactively participate in colleague engagement initiatives.
• Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community on social media and the press.
• Lead the kitchen in the absence of the Executive Chef/Culinary Director
• Adhere to all Company policies procedures and values. 
• Other duties as assigned.

Qualifications :

Your experience and skills include:

• Minimum of 5 years experience in a Senior Sous Chef Restaurant Chef or Chef de Cuisine role. 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 tends.
• Food Safe level 1 or VCH recognized equivalent certification.
• Interprovincial Red Seal or equivalent certification an asset.
• Proven organizational skills; managing in a busy multiple outlet environment.
• Selfmotivated 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 fastpaced 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.
• 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 Restaurant Chef.

Physical Aspects of Position (include but are not limited to): 

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling pushing pulling lifting
• Occasional ascending or descending ladders stairs and ramps
• Constant standing and walking throughout shift

Remote Work :

No

Employment Type :

Fulltime