Sous Chef

Job Description
The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.
Approach all encounters with guests and employees in a friendly, service oriented manner.
Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.
Supervise kitchen staff including training, recognition and performance feedback.
Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..
Schedule kitchen employees according to business needs and forecasts.
Enforce cleanliness standards throughout the kitchen.
Inspect all kitchen areas.
Take an active role in menu change considerations.
Coach counsel and mentor all cooks.
Attend assigned meeting including F&
B, Safety and staff.