Sous Chef

Job Description

Rate of Pay : $76,000-80,000 per annum

The Sous Chef is responsible for and supervises the preparation and standards of all foods in his specific affectation. The Sous Chef provides guidance to all his / her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.

C., Georgetown. The Sous Chef realizes the importance of food and labor costs, is a good organizer, and always strives to obtain the maximum efficiency as well as shares their knowledge and abilities with others.

Responsibilities :

• Complies the forecast, proceeds in assisting and supervising in the preparation of food items for the luncheon and dinner hour.
• Checks portion sizes, methods of preparation and garnishing of foods.
• Constantly monitor food storage areas and refrigerators to ensure that food spoilage is kept to a minimum. All incidents of food wastage are to be reported immediately.
• Work closely with all kitchen colleagues in all kitchens to ensure that insufficient or excessive food production is managed to reduce costs.
• Maintain on going training and development of colleagues that is requested by or initiated by the Executive Chef and / or Executive Sous Chef.
• Manage colleague performance through training and coaching, all incidents should be reported to the Executive Chef or Executive Sous Chef.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Support and promote the environmental programs of the hotel by enforcing the standards set by the green committee as well as setting the example through personal actions.
• Promote cooperation and teamwork amongst all departments of the kitchen as well as departments within the hotel.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress / challenges.
• Enforces objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.

Qualifications

• 3 years formal culinary school or equivalent experience.
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Must be a team player with a positive attitude
• Must be able to work a flexible schedule

Additional Information

Note : Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion :

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.