Sous Chef

About the role

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the world. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

At Fairmont Grand Del Mar, breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It's where classic meets cool, the fine unwinds into fun and inspiration leads to immersion.

Responsibilities

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• Be able to consistently produce products that are of the highest quality.
• The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet.
• Sous Chefs actively participate in training of culinary skills to junior colleagues.
• Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• To promote teamwork between kitchen Team and colleagues of all other departments.
• Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses.
• Aid in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate.
• Ensure storeroom requisitions are accurate and delivered in a timely manner.
• Maintain proper cleanliness and maintenance of all work areas, utensils, and equipment.
• Have full knowledge of all banquet menu items.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations.
• Perform other duties as assigned by Kitchen Managers.

Requirements

• 5 Years of supervisory kitchen Experience in similar size property is a necessity.
• Strong interpersonal and problem solving abilities.
• Highly responsible & reliable.
• Ability to make informed decisions with the Hotel and Departments, best interests in mind.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team by building relationships with fellow colleagues.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to adapt under pressure to the needs of our colleagues and guests.
• Experience as a kitchen supervisor is essential.

Skills

• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected.

Benefits

Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits.

Pay

$29.14 - OEM

Schedule

Full-Time