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