Executive Sous Chef

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 operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily Food & Beverage briefings
• Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
• Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
• Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standards
• Controlling 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 hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Ensuring proper hygiene per Vancouver Coastal Health, promoting Health and Safety at all times
• Leading Culinary EcoSure Audit spot checks and completing time / temperature control sheets as required
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• Creating food menus for Banquets, In Room Dining, and Restaurant
• Meeting with Storekeepers to ensure quality and par levels are maintained
• Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set ups
• Interacting closely with Catering department to assist in coordinating event food and meeting with clients
• Ensuring all VIP visits are handled and prioritized properly
• Continually expanding on our current Food product to lead our colleagues to the next level
• Actively recruiting talent to strengthen our Culinary team’s skill set
• Performing other duties and projects as assigned

Qualifications

Your experience and skills include :

• Minimum 4 years’ experience in the capacity of Sous Chef
• Previous experience as a Banquet Chef in a hotel environment a strong asset
• Diploma or Certification in a Culinary discipline an asset
• Red Seal Certification (Cook) is required or international equivalent required
• Valid Food Safe certification required
• Previous luxury hotel experience required
• Proven track record of cost control including food, equipment, labor and wastage to meet the goals and the hotel’s financial goals
• Experience managing colleagues in a unionized environment an asset
• 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 time

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

• Shared office space with Food & Beverage leaders
• Regular standing and walking throughout shift
• Regular lifting and carrying up to 30 lbs
• Regular kneeling, pushing and pulling
• Frequent ascending or descending ladders, stairs and ramps

Additional 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