Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Sous Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont.
Job Description:
- Full comprehension and execution of Culinary Culture Manual and Union Standards
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Role models our service promises and ensures all direct reports have a keen focus on delivery of our service essentials
- Manage all the respective kitchen(s) together with the Executive Events Chef
- Liaise daily with Stewarding Leadership to ensure BOH spaces are orderly and inspection ready
- Ensure the consistency in the preparation of all food items for a la carte menus according to recipes and standards
- Adhere to Birchstreet Ordering and Receiving Standards
- Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff
- Ensure all kitchen colleagues are aware of standards & expectations
- Liaise daily with F&B Managers and Chefs to keep open lines of communication regarding guest feedback, and together with the Executive Events Chef create and implement a plan to improve VOG results
- Maintain and enhance the food products through creative menu development and presentation
- Have full knowledge of all menu items, daily features and promotions
- Preform functions according to Banquet Event Orders
- Actively interact with guests at tables
- Balance operational, administrative and Colleague needs
- Ensure that performance management and colleague training/development occurs in a timely and consistent manner
- Follow all safety and sanitation policies when handling food and beverage and with the guidance of Executive Events Chef, ensure 100% compliance with the EcoSure audits as well as Health Department Standards
- Perform mock Health & EcoSure Audits and understanding past results and the current regulations
- Complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintained
- Meet with Executive Events Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
- Ensure that assigned staff has reported to work: document any late or absent employees
- Coordinate breaks for assigned staff
- Communicate additions or changes to the assignments as they arise throughout the shift
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Monitor performance of assigned staff and ensure all procedures are completed to the department’s standards
- Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements
- Minimize waste and maintain controls to attain forecasted food costs
- Restock items that were depleted during the shift
- Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments
- Actively participates in the Culinary Department meetings
- Assist other departments as needed
- Other duties as assigned
What is in it for you:
- Salary Range: $75,000 - $80,000 USD
- Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
- We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH
- Competitive Health Benefit Package within 30 days of employment
- 401(k)/Roth IRA Eligibility after 60 days of employment
- Cell Phone Usage Reimbursement