Company Description
Fairmont Hotel Vancouver, known as the ‘Castle in the City’, with its chateau-style green-clad copper roof and gargoyles is an architectural landmark in the heart of Downton Vancouver that captures the hearts and imaginations of all who visit. A registered heritage property operating since 1939, the hotel symbolizes grandeur and timeless elegance. In spring 2019, Fairmont Hotel Vancouver completed a $75M, five-year multiphase revitalization project. With its prestigious address on Georgia Street, this castle is surrounded by a diverse arts community of galleries and theatres, a thriving shopping district, exhilarating nightlife and world class cuisine. Join our team and welcome our guests to extraordinary experiences at their home away from home.
Job Description
Executive Sous Chef
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.
What is in it for you :
- An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do
- The opportunity to have fun at work alongside passionate hospitality professionals who strive to make the world a more welcoming place
- The opportunity to live, work and play across the world through our employee travel and internal transfer programs
- Complimentary meal through our Colleague Dining Program
- A competitive salary ranging from $80,000 - $100,000 with annual compensation reviews based on market, performance, and capabilities
- Complimentary dry-cleaning of business attire
- Up to $120 per year for safety footwear allowance
- Up to $350 per year for tool replacement allowance
- Complimentary hotel stay with breakfast for two through our BE OUR GUEST program
- Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide
- The opportunity to work in a luxury hotel environment and a Vancouver heritage building with a historic legacy dating back to 1939
- Free learning programs through our Academies and discounted eCornell courses
- Ability to make a difference through our Corporate Social Responsibility activities
- Annual paid vacation, sick leave, up to statutory holidays and birthday leave
- A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits
- A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP)
- A monthly travel reimbursement for TransLink monthly passes
What you will be doing :
Providing direction for all day to day Culinary operationsMeeting daily with the Executive Chef to communicate daily operational challenges & successesLeading the daily Food & Beverage briefingsPromoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team membersUtilizing your keen interpersonal and communication skills to lead, influence and encourage othersActively sharing your ideas, opinions & suggestions in the weekly Chefs meetingProviding guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedbackEnsuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standardsControlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotelSetting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specificationsMonitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and qualityEnsuring proper hygiene per Vancouver Coastal Health, promoting Health and Safety at all timesLeading Culinary EcoSure Audit spot checks and completing time / temperature control sheets as requiredCompleting monthly one-on-ones, probation and annual reviews of kitchen managers as requiredConducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when neededEnsuring consistent on-the-job training sessions are completed for all culinary colleagues and leadersLiaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedbackPartnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive ChefStriving to improve all food preparations, presentations and menu selectionsStriving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of serviceChairing the monthly departmental communication meetings with Culinary colleaguesCreating food menus for Banquets, In Room Dining, and RestaurantMeeting with Storekeepers to ensure quality and par levels are maintainedActively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–upsInteracting closely with Catering department to assist in coordinating event food and meeting with clientsEnsuring all VIP visits are handled and prioritized properlyContinually expanding on our current Food product to lead our colleagues to the next levelActively recruiting talent to strengthen our Culinary team’s skill setPerforming other duties and projects as assignedQualifications
Your experience and skills include :
Minimum 4 years’ experience in the capacity of Sous ChefPrevious experience as a Banquet Chef in a hotel environment a strong assetDiploma or Certification in a Culinary discipline an assetRed Seal Certification (Cook) is required or international equivalent requiredValid Food Safe certification requiredPrevious luxury hotel experience requiredProven track record of cost control including food, equipment, labor and wastage to meet the goals and the hotel’s financial goalsExperience managing colleagues in a unionized environment an assetComputer literate in Microsoft Window applications requiredStrong interpersonal and problem solving abilitiesHighly responsible & reliableAbility to work well under pressure in a fast paced environmentAbility to work cohesively as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all timePhysical Aspects of Position (include but are not limited to) :
Shared office space with Food & Beverage leadersRegular standing and walking throughout shiftRegular lifting and carrying up to 30 lbsRegular kneeling, pushing and pullingFrequent ascending or descending ladders, stairs and rampsAdditional Information
Visa Requirements :
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
