Executive Sous Chef

AccorHotel

16h

About The Position

As Executive Sous Chef, you will help deliver exceptional food and beverage experiences across all outlets, upholding the highest standards of quality, creativity, and service in line with Fairmont’s pillars: Colleague, Guest, Brand, and Owner. Under the guidance of the Executive Chef and Chef de Cuisine, you will oversee daily kitchen operations, inspire and mentor a talented team, and ensure consistent food quality, creativity, and guest satisfaction.

Requirements

• Minimum 5 years of relevant experience in a similar capacity with proven records in delivering results
• Journeyman’s papers or international equivalent required
• Necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance)
• Proven track record of cost control including food, equipment, labor and wastage to meet the goals and the hotel’s financial goals
• Computer literate in Microsoft Office applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling
• Occasional ascending or descending stairs and ramps

Nice To Haves

• Diploma Certification in a Culinary discipline an asset
• Knowledgeable in Birchstreet, Labor Tool, Avero and Timesaver
• Experience in a Unionized hotel an asset

Responsibilities

• Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation. Balances operational demands, administrative priorities, and colleague engagement.
• Operational presence and oversight across all culinary outlets and colleague cafeteria, ensuring luxury standards. Supports peak restaurant service times including the Fairmont Gold Lounge.
• Leads biannual menu reviews and ongoing menu development with Executive Chef and key stakeholders, ensuring locally inspired seasonality, trends and marketing alignment. Monitors consistent food quality through regular in-restaurant dining quality audits.
• Lead comprehensive labor management for all culinary operations, ensuring accurate forecasting, schedule compliance, and adherence to labor standards while actively monitoring overtime and attending labor meetings. Supports culinary leaders through vacation approvals and clear communication of a rolling three-month business plan.
• Ensures alignment with financial goals by maintaining accurate recipe costing, regularly reviewing food cost, and collaborating with storekeepers to uphold quality, optimal par levels, and best operational product costs.
• Oversees Culinary leadership development by managing all direct reports, conducting weekly 1 on 1, manages weekly leadership schedule communication to Food & Beverage division. Agenda planning and monthly management meetings with the Executive Chef.
• Leads hotel-wide hygiene and food safety compliance as EHC Champion for the hotel, ensuring adherence to EHC standards through internal audits, monthly meetings, training, accurate record keeping, allergen management, and ongoing monitoring and reporting.
• Ensures all People & Culture standards are met by leading culinary recruitment to maintain appropriate staffing levels and EFTE allocations. Oversees requisitions and candidate pipelines by expediting approvals, and managing recruitment for all direct management reports.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to, the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Performs additional duties as assigned, including VIP and special event oversight, sales and promotional initiatives, and daily supervision of colleague concerns and operational walkthroughs.

Benefits

• Premium preferred provider medical/drug/vision benefits at competitive prices.
• We put you first & value you with employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!
• We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.
• Don’t just live in the moment – own your moment with 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately
• Incentive Bonuses are available to inspire creativity & dedication to deliver exceptional experiences.
• We go the extra mile by offering 50% discounts at hotel restaurants, 50% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.
• We are globetrotters taking advantage of our Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)
• Complimentary food & beverage on property

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed