Banquet Sous Chef

The Banquets Sous Chef supports overseeing all banquet culinary operations, ensuring the consistent delivery of high-quality food, exceptional presentation, and seamless execution of events. This role plays a key leadership function in supervising culinary teams, supporting large-scale events, and upholding food safety, brand standards, and operational excellence.

What is in it for you:

• Be part of a progressive hotel that embraces the culture and vibrancy of one of Canada’s most beautiful cities, Vancouver, proudly recognized as a Great Place to Work, and the first hotel in North America to achieve Single-Use Plastic Free Certification
• Opportunities to work a variety of high-profile events and large-scale functions
• A competitive salary, starting from $75,000.00 per annum
• Complimentary work meals through our Colleague Dining Program
• Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler
• TransLink monthly pass reimbursement program
• Extensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply)
• Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply)
• A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues
• Opportunities to participate in sustainability, charity, and community engagement initiatives
• Access to world-class culinary training, mentorship, and career development opportunities across Fairmont and Accor’s global portfolio
• Opportunity to lead within a luxury, high-profile banquet operation
• Work alongside a collaborative and professional culinary team in a luxury environment where precision, pride, and guest experience set the standard
• Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties

What you will be doing:

• Review the daily BEO with the banquets team, prepare the necessary food items in accordance with Fairmont standards in a timely and efficient manner
• Conduct daily shift briefings with culinary team members
• Effectively manage food costs and production control to reduce wastage
• Supervise, provide guidance and training to culinary team in all food preparation and execution of the events.  
• Collaborate closely with Events, Stewarding, and Front of House teams to ensure flawless execution
• Assist with creating menu recipes, pictures and training materials to ensure consistency, efficiency to meet the set standards.
• Lead the charge on all Fairmont standards, train employees on menus and cooking procedures
• Kitchen maintenance and cleaning. Following food safety requirements.
• Maintaining proper rotation of product in all chillers to minimize spoilage
• Follow all safety and sanitation policies when handling food
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and Food Safety guidelines. Ensure that all ECOSURE standards and processes are completed on a daily basis, this includes but isn’t limited to filling out daily temperature logs, labelling and dating of items as well ensuring food storage areas are cleaned daily.
• Food preparation and cooking, plating, presentation
• Apply 5 Diamond and 5 Star Service Standards at all times

Your experience and skills include:

• Creative and passionate about food and customer service
• Is a self-starter and displays initiative and curiosity for all food related items
• Able to give clear direction, set expectations and provide training to team members
• Minimum 2–3 years’ experience in a Sous Chef or Senior Chef de Partie role, preferably in Banquets or high-volume operations
• Experience in luxury hotels, resorts, or large-scale event environments is a strong asset
• Strong leadership, communication, and organizational skills
• Ability to manage multiple events simultaneously in a fast-paced environment
• Strong knowledge of food safety standards, sanitation, and kitchen best practices
• Passion for mentoring and developing culinary talent
• Flexibility to work varied schedules, including early mornings, evenings, weekends, and holidays
• Culinary diploma or equivalent professional experience preferred
• Food Safe certification

Your team and working environment:

Our banquet operation is fast-paced and dynamic, requiring strong organization, adaptability, and teamwork. You will thrive in an environment that values open communication, mutual respect, and hands-on leadership. The kitchen culture encourages learning, mentorship, and continuous improvement, while upholding the highest standards of food quality, safety, and presentation.

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
 

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS