Executive Sous Chef

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Follows Hotel’s telephone etiquette standards.
• Follows Occupational Health & Safety regulations.
• Ensures adherence to Fairmont’s Code of Ethics
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule garde manger staff
• Assure that all culinary departments have all food items prepared to proper specifications in a timely manner.
• Maintain an effective training program for all employees so that all their time can be productive.
• Oversee production of food for adequate level, which do not result in excessive leftovers and waste.
• Make Sous chefs aware of any special products needed for coming functions.
• Attend daily operations meeting and communicate all relevant information to his/her Sous Chefs
• Ensure good communication with the engineering department for follow-up on kitchen related repairs.
• Maintain safe and sanitary working environment
• Teach and supervise culinary employees on operation of kitchen equipment
• Maintain food and labor costs
• Approve of weekly payroll
• Hold monthly staff meetings
• Enforce the uniform and hair codes and personal cleanliness at all times
• Evaluate employee’s performance, conduct performance reviews and apply corrective actions when needed as per Fairmont Standards.
• Cover Section Chefs in there absence
• Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler
• Other duties as required.

Employment Type: ["OTHER