Executive Sous Chef

The Executive Sous chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high quality product.

• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Supervise kitchen staff, including training and scheduling
• Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
• Prepare weekly food sales forecast
• Schedule kitchen employees according to business needs and forecasts.
• Assess food and labor costs to meet or exceed departmental objectives.
• Enforce cleanliness standards throughout kitchen
• Inspect all kitchen areas.
• Assist all chefs when needed.
• Take an active role in all menu change considerations
• Consult with other chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor assistant chefs and cooks
• Perform employee reviews
• Conduct periodic sanitation meetings
• Attend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive Chef
• Issue portion control foods to outlets.
• Cut meat, poultry, and seafood according to business demand.
• Other duties as required.

EDUCATION

• Culinary degree and at least 4 years of progressive experience in a hotel or a related field. 
• Long hours sometimes may be required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.

• MENTAL REQUIREMENTS

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.

All your information will be kept confidential according to EEO guidelines.