Sous Chef

Company Description

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion.

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego.

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner Assess First prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall.

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Be able to consistently produce products that are of the highest quality.
• The Sous Chef is responsible in overseeing Daily Production Sheets and reviewing the Event Orders on a Daily Basis for their assigned outlet.
• Sous Chefs actively participate in training of culinary skills to junior colleagues.
• Develops and Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
• To promote teamwork between kitchen Team and colleagues of all other departments
• Sous Chefs ensures overproduction and food waste is kept to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenses.
• Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Maintain proper rotation of product in all chillers to minimize waste/spoilage, using FIFO Rules by maintaining a valid Food Handlers Certificate.
• Ensure storeroom requisitions are accurate and delivered in a timely manner.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Have full knowledge of all banquet menu items.
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Sous Chefs are responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations.
• Perform other duties as assigned by Kitchen Managers.

Your skills and experience include:

• 5 Years of supervisory kitchen Experience in…