Job Description – Junior Sous Chef (CLL04189)Employee Status:
Junior Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. Develop your talent with us as Jr. Sous Chef- where your care and creativity will elevate our menus!
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!
Summary of Responsibilities:
Reporting to the Sous Chef- responsibilities and essential job functions include but are not limited to the following:
Maintain on going training and development of employees- conduct employee performance reviews and follow up in a timely manner
Manage employee performance- through training- coaching- or corrective action as required
Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets
Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe- hazard ID- etc.)
Support and promote environmental practices and programs
Liaise with food stores to ensure the proper rotation of foods and red
flag any items that need to be inserted into production to avoid any losses
Seek opportunities to increase food revenue- decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
Will be responsible for kitchen operation in absence of Executive Chef- Executive Sous Chef and Sous Chef
Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards
Ensure effective co-operation between Front of House and the Heart of House
Lead and inspire colleagues to reach their full potential.
Create memorable dining experiences for all guests.
Assist with goal development and follow up- departmental initiatives- budget reviews- etc.
Carry out other related duties that may be assigned.
Qualifications: The successful candidate will be a highly energetic individual who is excited about the challenges that a large and versatile resort offers on a day to day basis Minimum of 3-4 years well rounded experience in EACH area of the culinary field Valid trade qualifications required A passion for food- desire to further develop culinary and leadership skills. Must be an effective supervisor- trainer- and administrator Must be innovative- detail-oriented and quality conscious Knowledge of new trends in presentation and preparation Experience in dealing with several food and beverage operations and catering venues at one time Minimum of 3-4 years tenure at CDP level an asset Previous culinary competitive experience an asset Completion of Train the Trainer- Interaction Management- and Leadership required Current First Aid and Serve Safe training an asset Proven ability to deal effectively with staff related issues
Physical Aspects of Position (include but are not limited to):
Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling- pushing- pulling- lifting Occasional ascending or descending ladders- stairs and ramps You may be required to work on holidays- weekends- overnights and other non-day shifts. Submission of your application to Fairmont Chateau Lake Louise indicates that you are able to meet these requirements as needed.
Visa Requirements: Applicants must be legally eligible to work in Canada.