Junior Sous Chef – Pastry & Bakeshop

Join our Michelin 1-Key hotel, awarded for two consecutive years, and help us Make It Count every day. You’ll lead by example in a fast-paced, inclusive kitchen—mentoring others, meeting tight deadlines, and inspiring your team to strive for excellence. Passionate about food and people, you’ll coach and influence others to reach their full potential while growing your own leadership within a culture built on quality, collaboration, and continuous development. Together with Senior Leadership, you’ll lead an inclusive, fast-paced kitchen—mentoring your team, driving standards, and inspiring excellence through your own example.

Competitive Salary: $69,450.00 – $72,250 gross annually, based on previous experience & education

Job Duties Include:

• Provide real time coaching and course correction during shift to ensure standards are upheld across the team
• Model, uphold, and reinforce all Fairmont Hotels & Resorts standards related to grooming, hygiene, food safety, and the Culinary Cultural Manual.
• Prepare daily production of fresh artisan breads, rolls, muffins and all other bakeshop items according to the standard recipe
• Ability to weigh, cut, roll, and shape doughs by hand
• Responsible for the Sourdough starters
• Inspect product for quality and consistency during and after baking
• Maintains consistency for all items leaving the Pastry and Bake Shop
• Assist with dessert menu development, implementation, maintains appropriate outlet and banquet recipes to implement these menus.
• Conduct daily line checks to ensure food quality, proper prep, tasting, and preventive safety measures
• Take the lead on managing guest allergies and dietary restrictions, ensuring all items exceed standards
• Working on a station with the team, and assisting where required during operations
• Manage daily tasks of colleagues, delegate responsibilities, and ensure peak team performance
• Assist the Chef with weekly scheduling based on forecasting and budgets using Watson LMS
• Monitor and maintain adequate food inventory levels; place orders through the Birchstreet procurement system
• Complete and input all required information for the EHCO program daily
• Ensure all equipment is in proper working condition; submit work orders for any necessary repairs
• Conduct internal food safety audits to ensure compliance in food prep, storage, and sanitation
• Support menu engineering timelines and implementation
• Stay current on industry and competitive trends; contribute to strategies that improve performance and maximize Food & Beverage revenue
• Enforce proper food safety standards daily; ensure all areas are cleaned and records are accurately maintained
• Foster strong working relationships with supporting departments, especially Food & Beverage and Stewarding
• Other duties as assigned