Executive Sous Chef

Job Description
Executive Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef, you will lead our team of culinary leaders and colleagues in the banquet events, restaurants, in-room dining, and bar operations.  Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What you will be doing:
Oversee the day-to-day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Event functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting, and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Oversee ordering of food products
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensure compliance with local requirements and internal audits
Ensure that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef