Executive Sous Chef

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Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar and stylish Rose Club, as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest.

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent.

Compensation: $100,000.00 - $110,000.00 Per annum

Summary of Responsibilities:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:             

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Manage all Kitchens in the absence of the Executive Chef
• Create all food menus with the guidance of the Executive Chef
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• Meet with Storekeepers to ensure quality & par levels are maintained
• Interact closely with other departments to assist in function menu co-ordination and meet with clients as required
• Conduct daily shift briefings with all Sous Chefs
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Previous leadership experience in the culinary field required
• Diploma or Certification in a Culinary discipline an asset
• Proven track record of cost control including food, equipment, labor and waste to meet sustainability goals and the hotel’s financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to): 

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

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

Visa Requirements: Must be legally authorized to work in the United States.