Job Description

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.

Qualifications

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.

Additional Information

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