Executive Sous Chef

Reporting to the 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 Executive Chef  
• Create all food menus with the guidance of the 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  Guests as required  
• 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  
• Support colleagues to ensure all kitchen policies, procedures and service standards 
• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.  
• Other duties as assigned