Sous Chef

Fairmont Hotels & Resorts Job Description The role is based at Fairmont Grand Del Mar, a five‑star resort in San Diego featuring 249 guestrooms, an 18‑hole golf course, a spa and a range of dining venues. What you will be doing: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues. Produce products that are of the highest quality. Oversee daily production sheets and review event orders for assigned outlet. Participate in training junior culinary staff. Develop and adhere to standardized recipes and specifications to maintain consistency. Promote teamwork between kitchen staff and other departments. Minimize overproduction and food waste, ensuring proper rotation, labeling and storage of food. Assist in the preparation and service of all food items for a la carte and buffet menus. Share ideas, opinions and suggestions during daily shift briefings. Maintain proper rotation of products in all chillers to minimize waste by following FIFO rules and holding a valid Food Handlers Certificate. Ensure storeroom requisitions are accurate and delivered promptly. Maintain cleanliness and maintenance of all work areas, utensils and equipment. Have full knowledge of all banquet menu items. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Ensure every employee is working effectively, efficiently and with high morale and strong employee relations. Perform other duties as assigned by Kitchen Managers. What Is In It For You Employee benefit card offering discounted rates worldwide for you and your family. Learning programs through our Academies designed to sharpen your skills. Opportunity to make a difference through Corporate Social Responsibility activities. Career development opportunities with national and international promotion potential. Hourly Rate $29.14 - OEM. Qualifications 5 years of supervisory kitchen experience in a similar size property. Strong interpersonal and problem‑solving abilities. Highly responsible and reliable. Ability to make informed decisions with the hotel and departments in mind. Ability to work well under pressure in a fast‑paced environment. Ability to work cohesively as part of a team and build relationships with colleagues. Ability to focus on guest needs, remaining calm and courteous at all times. Ability to adapt under pressure to the needs of colleagues and guests. Experience as a kitchen supervisor is essential. Embrace the Fairmont brand promise and luxury in all interactions. Foster an inclusive environment where every individual feels valued and respected. #J-18808-Ljbffr