Executive Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Sous Chef

FAIRMONT

Company Description

Join Fairmont The Norfolk, a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.

Job Description

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

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Manage all Kitchens in the absence of the Cluster Executive Chef
• Create all food menus with the guidance of the Cluster Executive Chef
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• Meet with Storekeepers to ensure quality & par levels are maintained
• Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
• Conduct daily shift briefings with all Sous Chefs
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Previous leadership experience in the culinary field required
• Journeyman's papers or international equivalent required
• Diploma Certification in a Culinary discipline an asset
• Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities