Our guiding principle is clear: Make It Count, from the first ingredient to the final impression. As Sous Chef, you’ll play a vital role in our Michelin One Key Hotel award-winning culinary program, where innovation meets impeccable craftsmanship. You’ll embody leadership through precision, passion, and poise—fostering teamwork and inspiring excellence in every service. Alongside Senior Leadership, you’ll shape a vibrant, inclusive kitchen culture that defines modern luxury dining.
Competitive Salary: $65,000-$70,000 gross annually, based on previous experience & education
Job Duties Include:
Reporting to the Chef de Cuisine or Senior Chefs, responsibilities and essential job functions include but are not limited to the following:
Lead daily kitchen operations by conducting line checks, managing food quality, safety, and consistency, and ensuring all culinary standards, hygiene, and grooming expectations are upheld.
Champion guest experience by managing dietary restrictions and allergies, responding to feedback, and ensuring culinary offerings consistently exceed Fairmont standards.
Develop and lead the culinary team through shift briefings, real-time coaching, performance feedback, and ongoing career development conversations.
Drive operational excellence through effective scheduling, payroll management, inventory control, procurement, and accurate completion of EHCO and food safety requirements.
Ensure compliance and equipment readiness by conducting internal food safety audits, maintaining sanitation standards, and coordinating timely equipment repairs.
Support business performance by overseeing menu engineering and seasonal menu implementation, staying current with industry trends, and collaborating with Food & Beverage and Stewarding to maximize efficiency and revenue.