Sous Chef-Tatu (Fine Dining) at Fairmont Hotels & Resorts

Sous Chef-Tatu (Fine Dining)

Engaging service, delicious cuisine and distinctive surroundings make every moment at Fairmont Hotels & Resorts a truly memorable affair. Showcase your culinary skills and passion for quality as Sous Chef, where you will delight guests with the exceptional fare you create.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21 

What you will be doing:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Lead, mentor and train the Culinary Operations team
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Support the Executive Chef with administrative responsibilities i.e. scheduling, payroll, etc.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Communicate with the Executive Chef on a regular basis the activities and result of the kitchen.

Your experience and skills include:

• Service focused personality is essential and previous leadership experience required
• Proven ability to build and maintain good relationships with all stakeholders
• Communicate thoughts, actions and opportunities clearly with strong networking skills
• Ability to lead by example, believe in a strong team culture and set the scene for high performance
• Previous experience with a Union environment is an asset