Banquet Sous Chef

Company Description

The Banquets Sous Chef supports overseeing all banquet culinary operations, ensuring the consistent delivery of high-quality food, exceptional presentation, and seamless execution of events. This role plays a key leadership function in supervising culinary teams, supporting large-scale events, and upholding food safety, brand standards, and operational excellence.

What is in it for you:

• Be part of a progressive hotel that embraces the culture and vibrancy of one of Canada’s most beautiful cities, Vancouver, proudly recognized as a Great Place to Work, and the first hotel in North America to achieve Single-Use Plastic Free Certification
• Opportunities to work a variety of high-profile events and large-scale functions
• A competitive salary, starting from $75,000.00per annum
• Complimentary work meals through our Colleague Dining Program
• Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler
• Trans Link monthly pass reimbursement program
• Extensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply)
• Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply)
• A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues
• Opportunities to participate in sustainability, charity, and community engagement initiatives
• Access to world-class culinary training, mentorship, and career development opportunities across Fairmont and Accor’s global portfolio
• Opportunity to lead within a luxury, high-profile banquet operation
• Work alongside a collaborative and professional culinary team in a luxury environment where precision, pride, and guest experience set the standard
• Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties

• Review the daily BEO with the banquets team, prepare the necessary food items in accordance with Fairmont standards in a timely and efficient manner
• Conduct daily shift briefings with culinary team members
• Effectively manage food costs and production control to reduce wastage
• Supervise, provide guidance and training to culinary team in all food preparation and execution of the events.
• Collaborate closely with Events, Stewarding, and Front of House teams to ensure flawless execution
• Assist with creating menu recipes, pictures and training materials to ensure consistency, efficiency to meet the set standards.
• Lead the charge on all Fairmont standards, train employees on menus and cooking procedures
• Kitchen maintenance and cleaning. Following food safety requirements.
• Maintaining proper rotation of product in all chillers to minimize spoilage
• Follow all safety and sanitation policies when handling food
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and Food Safety guidelines. Ensure that all ECOSURE standards and processes are completed on a daily basis, this includes but isn’t limited to filling out daily temperature logs, labelling and dating of items as well ensuring food storage areas are cleaned daily.
• Food preparation and cooking, plating, presentation
• Apply 5 Diamond and 5 Star Service Standards at all times

Your experience and skills include:

• Creative and passionate about food and customer service
• Is a self-starter and displays initiative and curiosity for all food related items
• Able to give clear direction, set expectations and provide training to team members
• Minimum 2–3 years’ experience in a Sous Chef or Senior Chef de Partie role, preferably in Banquets or high-volume operations
• Experience in luxury hotels, resorts, or large-scale event environments is a strong asset
• Strong leadership, communication, and organizational skills
• Ability to manage multiple events simultaneously in a fast-paced environment
• Strong knowledge of food safety standards, sanitation, and kitchen best practices
• Passion for mentoring and developing culinary talent
• Flexibility to work…