Executive Sous ChefEvery memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development elevates our menus while your leadership inspires and fosters our Culinary talent.
To ensure smooth operation between the front and back of house
Understand the importance of food cost and help plan the menus, in conjunction with the Executive Chef and Sous Chef’s to take advantage of the seasonal fluctuations of the market
Assist in the preparation of menus and test products for different outlets, with the aid of the Executive Chef and Sous Chef’s
Actively participate in Health and Safety Committee
Ensure quality of product when purchasing items, ensuring top quality food will be available for service
Communicate and participate in plate presentation for outlets and banquet functions as well as actively communicating new presentation and concepts
Ensure that proper cooking techniques and standardized recipes are followed in order to keep up consistency with finished products
Handle day to day staffing and ensure that the staffing levels are met depending on the level of business
Inspect all foods are received for quality, quantity, price and weight assurance. Ensure that all food products are being properly rotated
Responsible for the training, re-training and motivation of staff and giving feedback (negative and positive) to employees
Create menus for special events in conjunction with the Executive Chef
Keep food and labor costs within budget
Ensure that any guest complaints are dealt with in a professional manner, as the goal is to have the guest leave happy
Ensure that all hotel and kitchen policies, procedures and standards are being followed
Conducts staff meetings to communicate with employees the events, functions and VIP guests
Handle checks, forecasts, house accounts, room occupancy, and group reservations
Menu Engineering Program Champion
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environmental policies and programs as required.
Other reasonable duties as assigned.
- Previous leadership experience in the culinary field required
- Journeyman’s papers or international equivalent required
- DiplomaCertification in a Culinary discipline an asset
- Proven track record of cost control including food, equipments, labour and wastage to meet the goals and the hotel’s financial goals
- 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 times
- Job type
- Lake Louise, Canada
- F&B kitchen
- Starting in
- As soon as possible
The Fairmont Chateau Lake Louise
Originally built as a base for outdoor enthusiasts and alpinists over 100 years ago, The Fairmont Chateau Lake Louise is a year-round luxury mountain resort offering guided mountain tours, world-class skiing in the winter, scenic hiking and canoe activities in the summer, a luxury spa, and exceptional dining experiences.
Step into our backyard and discover endless outdoor recreational activities including downhill skiing and snowboarding, cross-country skiing, ice skating, snowshoeing, snowmobiling and horse drawn sleigh rides in the winter; and hiking, canoeing, horseback riding, fishing, mountain biking and river rafting in the summer.