Sous Chef Full-time Temporary at FAIRMONT — NeverHard

Job Description What you will be doing: Reporting to the Executive Sous Chef, and working in partnership with the Restaurant & Banquet Chefs, you will be responsible for the overseeing the culinary operations for the Fairmont Empress. You will assist in designing menus that reflect the Fairmont Empress’ position as leader in Pacific North West cuisine. Working with the local farmers, fishers and culinary artisans of Vancouver Island, you will participate in curating on brand and trend setting culinary experiences for local and in house guests. Lead the day to day operations of the various kitchens, 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. A la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff Cafeteria. Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost 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 Empress 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 clients and 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 Lead the kitchen in the absence of the Executive sous Chef Adhere to all Company policies, procedures and values Other duties as assigned Competitive salary starting at 69,600