Sous Chef, Full Time at Accor

Vancouver, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

02 Jan, 26

Salary

70000.0

Posted On

04 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Development, Communication, Leadership, Organizational Skills, Food Safety, Cost Control, Inventory Management, Menu Development, Creativity, Innovation, Microsoft Office Proficiency, Kitchen Management Systems, High-Pressure Performance, Flexibility, Training

Industry

Hospitality

Description

Company Description Fairmont Waterfront redefines hospitality with Pure Coastal Luxury. Our award-winning hotel, nestled on Vancouver's stunning waterfront, is consistently celebrated by top publications like Conde Naste Traveler and recognized as a Great Place to Work® Canada for a second consecutive year. We are Industry leaders in sustainability & embody our commitment to our community, featuring Vancouver's first green roof & rooftop apiary. Our Culture is strongly rooted in diversity, inclusion, professional growth and development - over 60% of promotions are from within. We are committed to empowering ambitious individuals to thrive. If you're a visionary who shares our values and passion for excellence, join us to help shape the future of luxury hospitality. Why work at Fairmont Waterfront? Sustainability and community commitment - recognized with 5 Green Leaves Certification rating from Green Key Global since 2011 Empowering Women in Leadership - More than 50% of leadership team including Executive Level, are women Celebrating Diversity - our team represents over 60+ countries, fostering an inclusive and global community Strong Culture of Belonging for the 2SLGBTQIA+ community providing year-round support, including gender inclusive change rooms Generous perks - Enjoy discounted rates at over 5,500 Accor hotels worldwide through our Colleague Travel Discount Program* food & beverage discounts, transit reimbursement program for Trans Link monthly passes, subsidized meal during your shift through our colleague dining program Comprehensive Benefits - through our Benefit Plan* including medical, dental and vision coverage, Pension Plan, and more! Dining Discounts - Get 50% off at our dining establishments in Vancouver, Victoria and Whistler through our Food & Beverage Discount Program Exclusive Experiences - One free stay through our Be Our Guest Program Competitive annual salary commensurate with experience, starting at $70,000.00 *full-time and part-time status colleagues Job Description What you will be doing: As a Sous Chef at Fairmont Waterfront, you will support a passionate culinary brigade dedicated to crafting exceptional dining experiences across ARC Restaurant and Lounge, In-Room Dining and Banquet operations. You will play a key role in upholding our culinary standards, mentoring junior team members, and ensuring consistency in quality, presentation, and safety. Take your career to a world-class stage at Fairmont Waterfront! Culinary Operations Oversee daily kitchen activities, ensuring consistent food preparation and presentation aligned with Fairmont standards Support the Executive Chef in executing culinary vision across all outlets and functions Contribute to menu development for restaurant and banquet events Maintain a clean, organized, and safe kitchen environment Monitor inventory, assist with ordering through BirchStreet, and support food and labor cost control Help manage efficient scheduling to align with forecasted business volumes Team Development & Communication Provide hands-on leadership to kitchen colleagues while fostering a supportive, high-performance culture Conduct pre-shift briefings and assist with training and onboarding of new team members Serve as a liaison between kitchen and front-of-house teams to support guest satisfaction and service delivery Lead the kitchen team in the absence of more senior chefs as required Creativity & Innovation Contribute to menu evolution and stay informed on food trends and guest preferences Assist in ensuring thoughtful food presentation and plating standards Participate in team meetings and support engagement and morale-building initiatives Qualifications Red Seal Certification (or international equivalent) preferred Food Safe Certification, required 5–7 years of culinary experience, with at least 1–2 years in a leadership or supervisory capacity Strong knowledge of food safety, cost control, inventory, and kitchen operations Excellent communication, leadership, and organizational skills Proficiency with Microsoft Office and kitchen management systems Ability to thrive under pressure and maintain standards during peak volumes Flexibility to work varied shifts including mornings, evenings, weekends, and holidays Physical Requirements Must be able to stand and walk for extended periods Capable of lifting and carrying up to 50 lbs Comfortable operating standard kitchen equipment and working in high-heat environments Shared office space within the culinary and F&B leadership teams Additional Information Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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Responsibilities

As a Sous Chef, you will oversee daily kitchen activities and support the Executive Chef in executing the culinary vision. You will also mentor junior team members and ensure consistency in quality, presentation, and safety.