Executive Sous Chef

4 weeks ago

Vancouver, British Columbia, Canada Accor Full time

About the Role:

We are seeking a highly skilled and experienced Executive Sous Chef to join our culinary team at Fairmont Hotel Vancouver. As a key member of our leadership team, you will be responsible for leading and managing our culinary operations, ensuring exceptional food quality, and providing a world-class dining experience for our guests.

Key Responsibilities:

  • Provide direction and leadership to our culinary team, ensuring seamless day-to-day operations and exceptional food quality.
  • Meet daily with the Executive Chef to discuss operational challenges and successes, and provide input on menu development and culinary initiatives.
  • Lead daily food and beverage briefings, ensuring all team members are informed and aligned with our culinary vision.
  • Promote a fun, professional, and disciplined work environment, fostering mutual trust, respect, and cooperation among team members.
  • Utilize your exceptional interpersonal and communication skills to lead, influence, and encourage others, driving a culture of excellence and innovation.
  • Actively participate in weekly chef meetings, sharing your ideas, opinions, and suggestions to drive culinary excellence.
  • Provide guidance and direction to your culinary team, setting performance goals and standards, and monitoring performance to provide timely, meaningful, and specific feedback.
  • Ensure proper scheduling of weekly and annual vacation for culinary colleagues, while effectively managing labor standards and controlling labor and operating expenses.
  • Develop and implement creative cost control and revenue generation solutions to maximize profit in the department, division, and hotel.
  • Set up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications.
  • Monitor and review operating criteria, developing an awareness of the importance of food preparation and quality.
  • Ensure proper hygiene per Vancouver Coastal Health, promoting health and safety at all times.
  • Lead culinary EcoSure audit spot checks and complete time/temperature control sheets as required.
  • Complete monthly one-on-ones, probation, and annual reviews of kitchen managers as required.
  • Conduct daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed.
  • Ensure consistent on-the-job training sessions are completed for all culinary colleagues and leaders.
  • Liaise daily with food and beverage managers and the culinary team to keep open lines of communication and relay guest feedback.
  • Partner with food and beverage managers to create innovative and successful promotional ideas, while performing any other reasonable duties as required by the Executive Chef.
  • Strive to improve all food preparations, presentations, and menu selections.
  • Strive to achieve and surpass our Voice of the Guest targets, including food quality, menu content, variety of menu, and timeliness of service.
  • Chair the monthly departmental communication meetings with culinary colleagues.
  • Create food menus for banquets, in-room dining, and restaurant.
  • Meet with storekeepers to ensure quality and par levels are maintained.
  • Actively walk the hotel to ensure all restaurant, in-room dining, banquet, and meeting room food quality and set-ups.
  • Interact closely with the catering department to assist in coordinating event food and meeting with clients.
  • Ensure all VIP visits are handled and prioritized properly.
  • Continually expand on our current food product to lead our colleagues to the next level.
  • Actively recruit talent to strengthen our culinary team's skill set.

Requirements:

  • Minimum 4 years' experience in the capacity of sous chef.
  • Previous experience as a banquet chef in a hotel environment is a strong asset.
  • Diploma or certification in a culinary discipline is an asset.
  • Red Seal certification (cook) is required or international equivalent required.
  • Valid food safe certification required.
  • Previous luxury hotel experience required.
  • Proven track record of cost control, including food, equipment, labor, and wastage to meet the goals and the hotel's financial goals.
  • Experience managing colleagues in a unionized environment is an asset.
  • Computer literate in Microsoft Windows applications required.
  • Strong interpersonal and problem-solving abilities.
  • Highly responsible and reliable.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to work cohesively as part of a team.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.

Physical Aspects of Position:

  • Shared office space with food and beverage leaders.
  • Regular standing and walking throughout shift.
  • Regular lifting and carrying up to 30 lbs.
  • Regular kneeling, pushing, and pulling.
  • Frequent ascending or descending ladders, stairs, and ramps.

Additional Information:

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

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