Sous Chef

Job Description
We invite you to join the world of luxury hospitality at Fairmont Jasper Park Lodge as our new Sous Chef.

What You Will Be Doing

Follow departmental policies, procedures and service standards.

Maintain the highest culinary standards as determined by the Executive Chef and guests of the park lodge, and through creative, personalized menu development.

Stay abreast of restaurant trends to ensure culinary offerings reflect industry trends.

Manage employee performance, providing training, coaching, or corrective action as required.

Uphold a safe working environment by ensuring all colleagues work safely.

Promote professional work habits and recognize integrity among colleagues.

Maintain ongoing training and development of colleagues, conduct colleague performance reviews and follow up timely.

Consolidate food requisitions from restaurants and banquets to create and submit market orders on a biweekly basis.

Participate in the hiring process, including interviews and determining positions based on resumes.

Lead the apprenticeship program, testing and communicating government requirements and corporate support.

Work with and manage a diversified group of colleagues, setting expectations and ensuring proper follow up.

Prepare schedules based on business volumes and productivity goals.

Motivate individual colleagues and entire teams.

Ensure all allergy concerns are properly addressed per hotel standards.

Maintain the kitchen area in a clean and hygienic state per provincial regulations.

Follow all safety and sanitation policies when handling food and beverage.

Embrace the Fairmont brand promise and luxury in all interactions.

Perform other duties as assigned.

Qualifications

Highly energetic individual excited by the challenges of a large and versatile resort.

Minimum 7 years of well‑rounded experience in all areas of the culinary field.

Valid trade qualifications required.

Valid driver’s licence required.

Effective supervisor, trainer, and administrator.

Capable of managing several food and beverage operations and catering venues simultaneously.

At least 2 years tenure at Sous Chef level.

Knowledge of food purchasing.

Job Perks & Benefits

Subsidized staff accommodation assistance.

Annual compensation based on skills and experience: $62,000 – $66,000.

One complimentary meal per shift in the staff cafeteria.

Employee travel program with discounts on room rates and food & beverage at Fairmont & Accor properties worldwide.

Access to the Mountain Explorer Travel Program—exclusive room rates for colleagues, including 50% off food & beverage at Fairmont Resorts in Banff, Lake Louise & Whistler (subject to availability).

Comprehensive wellness platform for mental health and wellbeing support.

Discounts on resort Food & Beverage outlets.

Automatic inclusion in the Colleague Lifestyle Program with access to staff activities and events.

Opportunity to develop your talent and grow within Fairmont Jasper Park Lodge and across 5,000 properties with Accor.

Equal Employment Opportunity Statement
Fairmont is an equal opportunity employer. We welcome applicants from all backgrounds and will make reasonable accommodations to meet individual needs. If you require accommodations during the application or recruitment process, please let us know.

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