Garde Manger Sous Chef

The Garde Manger Sous Chef is responsible for the leadership and execution of all cold kitchen operations, also assumes the responsibilities of the hot kitchen in the absence of the banquet chef. This includes the preparation and presentation of salads, cold appetizers, charcuterie, and buffet displays. The role supports banquet and à la carte service, ensuring high standards of quality, consistency, food safety, and operational efficiency.

What is in it for you:

• $70,000 annual salary
• Employee travel program offering discounted rates in Fairmont’s and Accor worldwide
• Parking/Commuting Discounts
• Paid meal breaks with complimentary meals served in our Staff Dining room
• Learning programs through our Academies
• Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance
• 401K Retirement plans with a 4% match for all colleagues
• 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
• Fun, elegant atmosphere with amazing colleagues!

Key Responsibilities:

• Supervise daily operations of the garde manger (cold kitchen)

• Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters

• Ensure consistency in food quality, taste, and presentation according to established standards

• Coordinate cold food production for banquets, events, and restaurant service

• Assist with menu planning, recipe development, and tastings

• Maintain proper food handling and sanitation

• Train, mentor, and supervise culinary team members

• Monitor inventory levels, place orders, and control food costs

• Ensure proper labeling, storage, and rotation of all food products (FIFO)

• Maintain a clean, organized, and safe work environment