Executive Sous Chef

at  Fairmont

Company Description
Take part in the sustainable travel revolution at our harbor-front, eco-conscious hotel, which is home to Vancouver’s first green roof and honey bee apiary. You’ll be involved in building Fairmont Waterfront’s ongoing reputation of excellence, which has recently seen us recognized as the 2nd Best Hotel in Canada by the readers of Conde Nast; Fairmont Waterfront offers relaxed luxury, incredible water views and is just steps away from Vancouver’s seawall, Gastown and Canada Place. About us:

WHY WORK AT FAIRMONT WATERFRONT?

• Deeply committed to sustainability and community
• More than 50% of leadership team including c-suite, are women
• Firm believers in diversity - we have colleagues representing over 60 countries
• Passionate advocates for the LGBTQSIA + community - 365 days of the year, gender inclusive change rooms, on-going diversity training for all colleagues, hotel level committee and representation
• Industry leading Leadership program and learning program through our Academies
• Great perks - Colleague Travel Discount Program* that provides discounted rates for travel to over 5300 Accor hotels Worldwide, food & beverage discounts, transit reimbursement program for Trans Link monthly passes, subsidized meal during your shift through our colleague dining program, Benefit Plan* including medical, dental and vision coverage, Pension Plan, and more!
• One free stay through our Be Our Guest Program
• Competitive annual salary commensurate with experience, starting at $85,000
• full-time and part-time status colleagues
  Job Description

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Minimum of 5 years’ experience in a Senior Sous Chef, Restaurant Chef or Chef de Cuisine role. A combination of both standalone restaurant and luxury hotel experience is an asset.
• Demonstrated passion for cuisine, guest experience and colleague engagement.
• A strong understanding of local food products and culinary tends.
• Food Safe level 1 or VCH recognized equivalent certification.
• Interprovincial Red Seal or equivalent certification an asset.
• Proven organizational skills; managing in a busy multiple outlet environment.
• Self-motivated, detail oriented and well organized, excellent work ethic with a high degree of responsibility.
• Excellent oral and written communication skills.
• Computer literate; well versed in Microsoft Office applications.
• Proven ability to work in a fast-paced, customer service driven environment.
• A team player with the ability to train, coach, build relationships and motivate employees.
• Practical understanding of productivity and labour cost.
• Versed on calculation of food cost.
• Understanding of safe work practices and initiatives to reduce or eliminate accidents.
• Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences.
• Strong interpersonal and problem solving abilities.
• Ability to taste all food products.
• Ability to physically perform the duties of the Restaurant Chef.

Reporting to the Director Culinary & Beverage and working in partnership you will be responsible for the creative direction and execution of the Culinary Program at Fairmont Waterfront.

• Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.
• In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.
• Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.
• Highly involved in sourcing products and building relationships with local vendors.
• Represent the Culinary Program at Fairmont Waterfront at external events.
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.
• Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.
• Personally engage with guests ensuring exceptional culinary experiences.
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.
• Participate in the recruitment and onboarding of new colleagues
• Promote the growth and development of internal talent.
• Pro-actively participate in colleague engagement initiatives.
• Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.
• Lead the kitchen in the absence of the Executive Chef/Culinary Director
• Adhere to all Company policies, procedures and values.
• Other duties as assigned.

Qualifications