Sous Chef Full-time

Responsibilities

• 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
• Your experience and skills include:
• This position is ideally suited to the individual who has a demonstrated progressive work history, is ambitious and career minded. With the goal to grow with Accor Hotels, and become an Executive Chef in the future.
• Minimum of 2 years' experience as Chef de Partie in comparable kitchens. A combination of both standalone restaurant and luxury hotel experience is an asset.
• Demonstrated passion for cuisine, guest experience and colleague engagement
• A strong understanding of local food products and culinary tends
• Experience managing in a unionized environment is considered an asset
• Food Safe level 1 or VIHA recognized equivalent certification
• Interprovincial Red Seal or equivalent certification
• Proven organizational skills; managing in a busy multiple outlet environment
• Self-motivated, detail oriented and well organized, Excellent work ethic with a high degree of responsibility
• Excellent oral and written communication skills
• Computer literate; well versed in Microsoft Office applications
• Proven ability to work in a fast-paced, customer service driven environment
• A team player with the ability to train, coach, build relationships and motivate employees.
• Practical understanding of productivity and labour cost
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
• Understanding of safe work practices and initiatives to reduce or eliminate accidents
• Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences
• Strong interpersonal and problem solving abilities
• Ability to taste all food products
• Ability to physically perform the duties of the Sous Chef
• Visa Requirements: Must be legally

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