FAIRMONT
Job Description
The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product.
The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
Supervise kitchen staff, including training and scheduling
Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
Prepare weekly food sales forecast
Schedule kitchen employees according to business needs and forecasts.
Assess food and labor costs to meet or exceed departmental objectives.
Enforce cleanliness standards throughout kitchen
Inspect all kitchen areas.
Assist all chefs when needed.
Take an active role in all menu change considerations
Consult with other chefs on special menus, presentation, and pricing.
Coach, counsel, and mentor assistant chefs and cooks
Conduct periodic sanitation meetings
Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
Issue portion control foods to outlets.
Cut meat, poultry, and seafood according to business demand
Qualifications
Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
Kitchen cutlery,
Automatic slicers,
Buffalo chopper
Blenders
Band saw
Meat grinder
Gas fired cooking equipment
Steam kettles
Electric griddles
Deep fat fryers
Ovens
Tilt fryers
Toaster
Scales
Can openers
Carter Hoffman
Long hours sometimes may be required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Servsafe sanitation course
Ice Carving, tallow and sugar work
Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.
Compensation $75,000-$75,000 per year
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The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is to be achieved through the delegation of work to all kitchen personnel.
Approach all encounters with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
Supervise kitchen staff, including training and scheduling
Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
Prepare weekly food sales forecast
Schedule kitchen employees according to business needs and forecasts.
Assess food and labor costs to meet or exceed departmental objectives.
Enforce cleanliness standards throughout kitchen
Inspect all kitchen areas.
Assist all chefs when needed.
Take an active role in all menu change considerations
Consult with other chefs on special menus, presentation, and pricing.
Coach, counsel, and mentor assistant chefs and cooks
Conduct periodic sanitation meetings
Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
Issue portion control foods to outlets.
Cut meat, poultry, and seafood according to business demand
Qualifications
Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
Kitchen cutlery,
Automatic slicers,
Buffalo chopper
Blenders
Band saw
Meat grinder
Gas fired cooking equipment
Steam kettles
Electric griddles
Deep fat fryers
Ovens
Tilt fryers
Toaster
Scales
Can openers
Carter Hoffman
Long hours sometimes may be required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Servsafe sanitation course
Ice Carving, tallow and sugar work
Additional Information A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.
Compensation $75,000-$75,000 per year
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