Sous Chef

For more than a century, Hamilton Princess & Beach Club is Bermuda’s only luxury urban resort. Our world-class accommodations, internationally revered modern art collection, celebrated restaurants, luxurious spa, and more, are why we appeal to Bermuda’s luxury travelers, as well as our magical team of colleagues.

Here at the iconic “Pink Palace” we embrace the spirit of being unique, passionate, and pleasant, while keen on turning moments into memories for our guests – the Fairmont way.

As a member of our Princess Team, all Heartists are valued and recognized, the same as our guests and local communities. Consider joining us, if you enjoy:

• Connecting guests to the extraordinary place we call home.
• Discovering a broad offering of career paths
• Learning and thriving among a group of international hospitality professionals
• Being passionate about people and attentive to the world – we are globetrotters!
• Going beyond the walls of our hotel to support our community.
• Taking pride in our differences

Then this could be THE perfect opportunity for you, and we cannot wait to welcome you.

#WeAreHamiltonPrincess

Summary of Responsibilities:

Reporting to the Executive Sous Chef and Chef de Cuisine 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 and 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 to support production and labour cost goals
• Participate in and apply hotel training programs, primarily Leadership 2000 and its principles
• 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
• https://careers.accor.com/global/en/job/sous-chef-in-hamilton-princess-and-beach-club-a-fairmont-manage-jid-2948