Sous Chef

Located in the heart of Canada’s capital next door to the Parliament Buildings, the landmark Fairmont Château Laurier hotel in Ottawa is looking to fill a role of Sous Chef.

What is in it for you:

• Wonderful company culture – our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package

Reporting to the Chef of Restaurants, the Sous Chef will be responsible for, but not be limited to, the following:

• Maintain the highest culinary standards in cooperation with the Chef of Restaurants.
• Ensure food quality and timeliness of food preparation is always optimized.
• Active involvement in menu design and food presentation standards.
• Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
• Maintain ongoing training and development of employees, conduct colleague performance reviews and follow up in a timely manner.
• May be responsible for kitchen operation in absence of Executive Chef , Executive Sous Chef, Banquet Chef and Chef of Restaurants.
• May be responsible for stewarding day to day operation in collaboration with the other Sous Chefs in absence of Stewarding Supervisor.
• Ensure details of guest service are maintained to standards of Fairmont Hotels & Resorts.
• Maximize daily productivity of staff, managing daily staffing guidelines to align with actual business levels.
• Prepare requisitions in a timely manner and to communicate with the Chef’s office in regard to the bi-weekly food order.
• Interaction with guests.
• Other duties as assigned.