Pastry - Sous Chef

AccorHotel • Lake Louise, AB

26d • Onsite

About The Position

As Pastry Sous Chef you will be responsible for maintaining the standards of the hotel as well as the department. The Pastry Sous Chef is also responsible for the day to day smooth operation, the organization and the cooperation of staff within the department.

Requirements

• Minimum 5 years Pastry Experience with extensive time spend in all areas of Pastry
• Minimum 2 years in a leadership role
• Must be able to create Chocolate & Sugar Show Pieces
• Valid trade qualifications
• Must be innovative, detail oriented and quality conscious
• Awareness of new trends in presentation and preparation of food, particularly cold food
• Effectively hold apprenticeship program training sessions
• Must be flexible in scheduling to accommodate business demands
• Self-motivated, with the ability to make effective decisions
• Demonstrates initiative, and the ability to work with minimal supervision
• Ability to maintain high service levels under pressure
• Physically fit to lift trays repeatedly, stand and walk for the duration of the shift
• Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Responsibilities

• Department scheduling
• Controlling Departmental inventory in conjunctions with Food Stores
• Monitoring & Controlling Departmental Productivity
• Maintaining the departmental standards as determined by the Executive Chef
• Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities
• Monitoring portion control to size, consistency and ingredient standards
• Developing New menu Items to ensure the offering is current and on top of international trends
• Source New products to ensure we are recognized as a food & Beverage destination while training the Culinary team on cutting edge techniques
• Ensuring that the kitchen work area is clean, organized and that the equipment is functional
• All malfunctioning equipment is reported to the direct supervisor or manager as a way to reduce work related accidents
• Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions
• Ensuring that staff adhere to health and safety regulations
• Ensuring that proper training and development of staff is performed
• Departmental payroll and administration is done including scheduling
• Creating all new food production requirements for the kitchen department
• Daily ordering of all food production requirements for the department
• Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees
• Responsible for the kitchen operation in the absence of the Executive Chef and Executive Sous Chef
• Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations
• To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures
• Encourage staff with recycling program and Green Committee objectives
• Adheres to Menu Engineering Program
• Employee Performance Reviews and Career Counseling and Coaching
• Daily line checks & Quality Checks
• Conduct Departmental Meetings
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives
• Adhere to all hotel environmental policies and initiatives
• Carry out any other tasks as assigned

Benefits

• Subsidized staff accommodation provided on-site for full time status employees
• One complimentary meal per shift in our staff cafeteria
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health (up to $5,000/year), Orthodontics (up to $2,500/year), Fertility Drugs and Gender Affirmation (Lifetime maximum of $10,000) for full time permanent status employees
• Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employees
• Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wide
• Access to the Mountain Explorer Travel Program - Discounted room rates including 50% off all food & beverage at Fairmont Resorts in Banff, Lake Louise, Jasper & Whistler (subject to availability)
• Opportunity to develop your talent and grow within Fairmont Chateau Lake Louise and over 5,000 properties with Accor

What This Job Offers

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