Pastry – Sous Chef

Embrace your passion for hiking, skiing, snowboarding and many other outdoor activities in Banff National Park while pursuing a fulfilling career at Fairmont Chateau Lake Louise. Take a risk, make a change and experience a new adventure while further developing your career. To live and work in a National Park is a once in a lifetime opportunity.  Our team is a network of empowered individuals with a strong sense of themselves and the hospitality industry. Work hard, play hard and receive extraordinary benefits including subsidized onsite accommodations, which make saving money very easy to manage. Join our Fairmont family today!

As Pastry Sous Chef you will be responsible for maintaining the standards of the hotel as well as the department. The Pastry Sous Chef is also responsible for the day to day smooth operation, the organization and the cooperation of staff within the department.

RESPONSIBILITIES:

• Department scheduling
• Controlling Departmental inventory in conjunctions with Food Stores
• Monitoring & Controlling Departmental Productivity
• Maintaining the departmental standards as determined by the Executive Chef
• Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities
• Monitoring portion control to size, consistency and ingredient standards
• Developing New menu Items to ensure the offering is current and on top of international trends
• Source New products to ensure we are recognized as a food & Beverage destination while training the Culinary team on cutting edge techniques
• Ensuring that the kitchen work area is clean, organized and that the equipment is functional
• All malfunctioning equipment is reported to the direct supervisor or manager as a way to reduce work related accidents
• Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions
• Ensuring that staff adhere to health and safety regulations
• Ensuring that proper training and development of staff is performed
• Departmental payroll and administration is done including scheduling
• Creating all new food production requirements for the kitchen department
• Daily ordering of all food production requirements for the department
• Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees
• Responsible for the kitchen operation in the absence of the Executive Chef and Executive Sous Chef
• Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations
• To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures
• Encourage staff with recycling program and Green Committee objectives
• Adheres to Menu Engineering Programhttps://careers.accor.com/global/en/job/pastry-sous-chef-in-fairmont-chateau-lake-louise-lake-louise-canada-jid-88844