Banquets Sous Chef

Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Sous Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont. Responsibilities Full comprehension and execution of Culinary Culture Manual and union standards Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Model our service promises and ensure all direct reports maintain focus on delivery of service essentials Manage all kitchen(s) together with the Executive Events Chef Liaise daily with Stewarding Leadership to ensure BOH spaces are orderly and inspection ready Ensure consistency in the preparation of all food items for a la carte menus according to recipes and standards Adhere to Birchstreet Ordering and Receiving Standards Conduct daily shift briefings with respective Culinary, Stewarding and FOH staff Ensure all kitchen colleagues are aware of standards & expectations Liaise daily with F&B Managers and Chefs to keep open lines of communication regarding guest feedback, and together with the Executive Events Chef create and implement a plan to improve VOG results Maintain and enhance food products through creative menu development and presentation Have full knowledge of all menu items, daily features and promotions Perform functions according to Banquet Event Orders Balance operational, administrative and colleague needs Ensure that performance management and colleague training/development occurs in a timely and consistent manner Follow all safety and sanitation policies when handling food and beverage and with the guidance of Executive Events Chef, ensure 100% compliance with the EcoSure audits as well as Health Department Standards Complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely, ensuring that all equipment is in good working order and properly maintained Meet with Executive Events Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance Inspect cleanliness and working conditions of all tools, equipment and supplies Monitor performance of assigned staff and ensure all procedures are completed to department standards Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring colleagues adhere to all health and safety requirements Minimize waste and maintain controls to attain forecasted food costs Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments Other duties as assigned Benefits Salary Range: $75,000 - $85,000 USD Discounted hotel rooms and food & beverage rates to employees at sister properties worldwide. Learning programs through our Academies to promote growth and development. Opportunity to develop your talent and grow within your property and across the world. Ability to make a difference through Corporate Social Responsibility activities, such as Planet 21 and WATCH. Competitive health benefit package within 30 days of employment. 401(k)/Roth IRA eligibility after 60 days of employment. Cell phone usage reimbursement. Qualifications Previous managerial experience is a plus. Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service. Current on all culinary trends and active in furthering own culinary development. Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals. Computer literate. Ability to perform job specifications with attention to detail, speed, and accuracy. Ability to work cohesively with co-workers as part of a team. Ability to use all senses to ensure quality standards are met. High school diploma or equivalent training certification. 2+ years of experience as a Chef de Partie/Kitchen Manager or equivalent, preferably in a fine dining environment or five star property. Desirable: Food handling/sanitation certification. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Ability to expand and condense recipes. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D. #J-18808-Ljbffr Fairmont Hotels & Resorts