The Executive Sous Chef is the second-in-command within the culinary division and plays a pivotal leadership role in driving operational excellence, innovation, and consistency across all kitchens. This leader supports the Executive Chef in menu development, culinary training, operational oversight, financial management, and ensuring the highest quality and presentation of all food offerings throughout the resort.
Success in this role requires exceptional culinary acumen, strong organizational and leadership capabilities, and a passion for delivering memorable dining experiences consistent with Fairmont and Accor brand standards.
Key Responsibilities
Culinary Operations & Quality Management
- Assist the Executive Chef in managing daily operations for all culinary areas, including kitchens and stewarding.
- Oversee kitchen operations in the absence of the Executive Chef, ensuring flawless service execution.
- Maintain the highest standards of food quality, presentation, consistency, and creativity across all outlets.
- Ensure all food preparation adheres to brand standards, health & safety regulations, and guest expectations.
- Ensure allergen management, dietary requirements, and special menu requests are consistently implemented and communicated across all kitchens.
- Support service recovery by addressing culinary-related guest issues promptly and professionally utilizing Fairmont's “Own it” training methods.
Menu Development & Innovation
- Support the creation, testing, and implementation of innovative menus across all outlets and events.
- Analyze market trends, guest preferences, and cultural influences to design offerings that balance local cuisine with global culinary trends.
- Collaborate with the Executive Chef and F&B leadership to conceptualize seasonal promotions and signature experiences.
- Ensure standardized recipes, yield tests, and plating guides are documented and followed consistently across all outlets.
Financial Management & Cost Control
- Assist with preparing and managing annual budgets, reviewing variances, and adjusting operations based on business needs.
- Oversee inventory control systems, including ordering, waste management, and cost-effective purchasing.
- Implement and monitor portion control, production schedules, and recipe standardization to achieve financial targets.
- Analyze food cost variances, waste trends, and productivity metrics, implementing corrective actions where required.
- Support forecasting, long-range planning, and capital expenditure planning for culinary operations.
Leadership, Training & Talent Development
- Lead and inspire culinary colleagues through coaching, motivation, and daily supervision.
- Oversee recruitment, onboarding, scheduling, performance evaluation, and colleague development.
- Execute training programs for all culinary teams, including spearheading the Culinary Apprenticeship Programme.
- Foster a culture of respect, teamwork, and continuous improvement aligned with Accor values.
- Provide real-time coaching and corrective feedback during service and production periods.
- Identify high-potential team members and actively support succession planning and internal promotion.
Compliance, Safety & Maintenance
- Ensure full compliance with all health & safety standards, HACCP requirements, and food handling regulations.
- Oversee kitchen equipment functionality and manage preventative maintenance programs.
- Maintain accurate documentation related to safety, sanitation, operational checklists, and audit requirements.
- Ensure completion and accuracy of temperature logs, cleaning schedules, and compliance documentation across all kitchens.
- Enforce safe equipment use and workplace safety practices consistently.
Guest Interaction & Stakeholder Engagement
- Meet with guests, clients, and partners as needed to support events, handle culinary questions, and gather feedback.
- Collaborate closely with Food & Beverage, Events, Procurement, Stewarding, and other departments to ensure seamless service delivery.
- Respond promptly to guest concerns or complaints, implementing corrective actions when necessary.
- Maintain discretion and professionalism during all guest-facing, VIP, and stakeholder interactions.
Other Duties
- Support strategic culinary initiatives in line with Accor and Fairmont brand goals.
- Perform additional responsibilities as required by the Executive Chef.
- Flexibly support operations across all kitchens or outlets within the resort at management discretion based on operational needs.