Restaurant Sous Chef - FAIRMONT

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Every memorable dining experience at Accor begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Restaurant Sous Chef will inspire your team to create truly spectacular fare. 

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

• Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
• Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
• Resolve Guest problems and never say “no” without offering an alternative.  OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
• Be an ambassador for the Brand, Hotel, Community and Colleagues
• Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence
• Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to
• Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager
• Conduct daily Shift Briefings to Colleagues to share information regarding reservations, house counts, special menus, VIP’s, service standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Assist in the development of new menu items in Brasserie Lounge, Lunch and Dinner menus, Lite Bites, Special Brasserie Events and festive seasonal menu ideas, offerings and displays
• Ensure a safe, clean hotel at all times and take ownership for your area
• Adhere to grooming policies to ensure a professional appearance is always maintained
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues and Leaders
• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with colleagues other Sous Chefs and leadership to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Maintain labor cost through productive use of labor tracking tools and ensuring that resources are properly allocated to support business levels
• Works closely with other Sous Chef and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Sous Chef  and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Jr. Chef de Cuisine/Chef de Cuisine  
• Other duties as assigned

Hourly Rate: $27.60 USD Gross per hour

• 1-2 years previous Sous Chef experience in a free standing widely recognized restaurant/group
• Free Standing Fine dining/Upscale Dining an asset
• Journeyman’s papers or international equivalent required
• Diploma/Certification in a Culinary discipline an asset
• Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals
• Enthusiastic with an outgoing personality who is very guest driven
• Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends
• Experienced in organic farming and products and asset
• Confident and poised while creating a guest dining experience catered to their individual desires
• The successful Candidate must exhibit a passion for food, desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests
• Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest
• Computer literate in Microsoft Windows such as Word and Excel applications
• Strong interpersonal and problem solving abilities
• Update menu recipe cards and menu planning for promotions
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by leading and practicing the same at all times
• Responsible for proper efficiency and profitable functioning of the Brasserie.
• Manage and enhance Colleague performance through training, coaching, counselling or corrective action as required
• Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service
• Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area
• Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs
• 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
• Must be able to work flexible shifts
• Successful completion of Fairmont Training programs or equivalents such as train the Trainer,Service promise
• Current First Aid and Serve Safe training an asset

Physical Aspects of Position (include but are not limited to): 

• Frequent standing and walking throughout shift
• Occasional lifting and carrying up to 30 lbs.
• Frequent kneeling, pushing, pulling, sitting
• Occasional ascending or descending ladders, stairs and ramps