Summary of Responsibilities:

Reporting to the Chef de Cuisine & Sous Chef responsibilities and essential job functions include, but are not limited to, the following:

Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
Maintain a high level of professionalism in all aspects of job performance, practice Fairmont Service Promise’s in all interactions
Expedite service, controlling the flow of food orders in and out of the kitchen, and ensure that all line employees are working together to cook and plate the correct dishes at the correct times. Ensure that all orders are completed on time
Demonstrate awareness of groups, events or activities happening in the hotel as provided in pre-shift meetings

Menu development; content proposals, costing, recipes, production lists, photos
Order food in the absence of senior kitchen management
Manage inventories to maximize quality and minimize food cost
Integrate culinary operations with the front of the house managers
Motivate, lead, coach and manage all aspect of team members’ performance
Schedule and manage staff in absence of senior kitchen management to support production and labour cost goals
Participate in and apply hotel training programs
Maintain a clean and safe kitchen; applying all health department guidelines, educating staff in procedures and policies, reporting and following up on equipment deficiencies, taking responsibility for the management of stewarding staff, demonstrating and reinforcing a work smart/work safe attitude

Develop and maintain close and effective working relationships with all supporting departments and report effectively the need for any maintenance
Follow and ensure compliance with all corporate, hotel and departmental policies and procedures

Work to advance professional knowledge and abilities and encouraging and supporting staff to do the same
Participate in hotel committees
Perform any other duties, tasks, and assignments within your department as required.

Qualifications:

Documented culinary training and certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
5 years ‘ general culinary experience in luxury hotel or high quality restaurant environment, such as Michelin Star rated or equivalent is strongly preferred
At least 3 years international experience is preferred
Previous supervisor or management leadership experience is strongly preferred

Capable to set and maintain the highest standards of food presentation and quality

Proven ability to work efficiently in a demanding and fast paced environment
Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
Proven ability to focus attention on guests needs, remaining calm and courteous at all times
Working knowledge of MS Office programs is required
Strong work ethic, highly responsible, reliable and the ability to work extended hours as necessary is required

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

Junior Sous Chef.

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