Sous Chef

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.