Sous Chef

About the Role

A special occasion calls for great food! As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflected in positive Guest satisfaction and Colleague engagement results.

Compensation: $85,000 - $90,000 Annual Salary

Responsibilities

• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for à la carte and/or buffet menus, according to hotel recipes and standards
• Conduct daily shift briefings with kitchen colleagues
• Ensure all kitchen colleagues are aware of standards and expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features, and promotions
• Actively interact with guests at tables
• Balance operational, administrative, and colleague needs
• Ensure proper staffing and scheduling in accordance with productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures, and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Requirements

• Previous leadership experience in the culinary field required
• Diploma/Certification in a Culinary discipline an asset
• Computer literate in Microsoft Windows applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible and reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times