Sous Chef

About the Company

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for guests. With over 30,000 colleagues worldwide, the company is dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

About the Property

Located in the heart of downtown, Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio. The property will feature 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive city views, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This hotel is destined to become an illustrious destination in the Central Business District, near the historic French Quarter.

Responsibilities

• Lead and supervise the kitchen team, delegating and prioritizing duties to ensure high productivity and efficient execution of service.
• Demonstrate a positive and proactive approach to motivate colleagues, fostering a cohesive team and efficient operation.
• Train and develop colleagues to reach their full potential, setting standards of excellence through personal practice.
• Assist in goal development, departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Sous Chef informed.
• Comply with and implement policies, standards, and procedures set by the Executive Sous Chef and Hotel Management.
• Maintain full knowledge of all menu items, daily features, and promotions relevant to your operation.
• Ensure all food items are prepared according to recipes and standards specified by the Executive Sous Chef.
• Communicate and enforce kitchen standards, ensuring all colleagues adhere to expectations.
• Monitor and delegate EcoSure and Servesafe standards, ensuring compliance with health and safety regulations.
• Complete EcoSure temperature logs accurately and ensure proper product rotation to minimize waste.
• Maintain cleanliness and upkeep of all work areas, utensils, and equipment.
• Oversee kitchen operations 7 days a week, setting colleagues up for success even on days off.
• Actively participate in daily shift briefings, sharing ideas and suggestions.
• Seek opportunities to increase revenues by reducing kitchen expenses without compromising guest satisfaction.
• Improve food preparation and presentation continually.
• Uphold sustainability commitments by following recycling, compost, and landfill procedures.
• Coordinate production for banquets, restaurants, and staff dining outlets.
• Assist in developing new menu items and monitor payroll costs and productivity within budgeted guidelines.
• Perform other duties as assigned.

Requirements

• Formal culinary education preferred.
• Minimum 5 years of culinary experience.
• Minimum 3 years in a leadership role as Sous Chef across various kitchen stations.
• Extensive knowledge of all culinary departments, including pastries.
• Passion for food, desire for perfection, and ability to inspire colleagues.
• Strong supervisory and training skills; administrative knowledge is an asset.
• Awareness of culinary trends and commitment to continuous improvement.
• Current First Aid and Serve Safe training is an asset.
• Ability to work well under pressure, adapt to change, and maintain high energy levels.
• Previous hotel experience preferred.
• Must be a team player who leads by example, champions an inclusive culture, and embodies shared values of Respect, Belonging, Integrity, Empowerment, and Excellence.
• Must be legally authorized to work in the United States without sponsorship.

Schedule

Must be able to work a flexible schedule, including varied shifts throughout the day, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequent lifting and carrying up to 50 lbs.
• Frequent bending, stooping, kneeling, pushing, and pulling.