Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Manage all Kitchens in the absence of the Executive Chef
- Create all food menus with the guidance of the Executive Chef
- Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
- Meet with Storekeepers to ensure quality & par levels are maintained
- Interact closely with the Catering department to assist in function menu co-ordination and meet with Guests as required
- Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Support colleagues to ensure all kitchen policies, procedures and service standards
- Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
- Other duties as assigned
- Previous leadership experience in the culinary field required. Currently designated as Executive Sous Chef for atleast 1 year
- Minimum of 7 years of well-rounded experience in all areas of the culinary field
- Computer literate in Microsoft Window applications required
- Diploma Certification/ Degree in a Culinary discipline required
- Previous Hotel/Resort experience preferred
- Excellent communication and organizational skills
- Strong interpersonal and problem-solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
