Junior Sous Chef
FRHI
Lake Louise, Canada
1d ago

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
  • Visa Requirements : Applicants must be legally eligible to work in Canada.

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