Sous Chef Full-time

AccorHotel • Victoria, BC

8d • Onsite

About The Position

The Sous Chef will report to the Executive Sous Chef and work in partnership with the Restaurant & Banquet Chefs, overseeing the culinary operations for the Fairmont Empress. This role involves assisting in menu design to reflect the hotel's position as a leader in Pacific Northwest cuisine, and collaborating with local producers to curate culinary experiences. The Sous Chef will lead daily kitchen operations, manage departmental budgets, drive revenue through menu strategies, and maintain high food safety standards. They will also be involved in sourcing products, representing the Empress at external events, collaborating with other departments, and training the culinary team. Additionally, the Sous Chef will engage with guests, ensure guest satisfaction, participate in recruitment, and lead the kitchen in the Executive Sous Chef's absence.

Requirements

• Minimum of 2 years’ experience as Chef de Partie in comparable kitchens.
• Food Safe level 1 or VIHA recognized equivalent certification.
• Interprovincial Red Seal or equivalent certification.
• Proven organizational skills; managing in a busy multiple outlet environment.
• Self-motivated, detail oriented and well organized, Excellent work ethic with a high degree of responsibility.
• Excellent oral and written communication skills.
• Computer literate; well versed in Microsoft Office applications.
• Proven ability to work in a fast-paced, customer service driven environment.
• A team player with the ability to train, coach, build relationships and motivate employees.
• Practical understanding of productivity and labour cost.
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over.
• Understanding of safe work practices and initiatives to reduce or eliminate accidents.
• Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences.
• Strong interpersonal and problem solving abilities.
• Ability to taste all food products.
• Ability to physically perform the duties of the Sous Chef.
• Must be legally eligible to work in Canada.

Nice To Haves

• A combination of both standalone restaurant and luxury hotel experience is an asset.
• Experience managing in a unionized environment is considered an asset.
• Demonstrated progressive work history, is ambitious and career minded.
• Goal to grow with Accor Hotels, and become an Executive Chef in the future.

Responsibilities

• Oversee the culinary operations for the Fairmont Empress.
• Assist in designing menus that reflect the Fairmont Empress’ position as leader in Pacific North West cuisine.
• Work with local farmers, fishers and culinary artisans of Vancouver Island to curate on brand and trend setting culinary experiences for local and in house guests.
• Lead the day to day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellence.
• In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments. A la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff Cafeteria.
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost.
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.
• Be highly involved in sourcing products and building relationships with local vendors.
• Represent the Empress at external events.
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.
• Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.
• Personally engage with clients and guests, ensuring exceptional culinary experiences.
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.
• Participate in the recruitment and onboarding of new colleagues.
• Promote the growth and development of internal talent.
• Pro-actively participate in colleague engagement initiatives.
• Lead the kitchen in the absence of the Executive sous Chef.
• Adhere to all Company policies, procedures and values.
• Other duties as assigned.

Benefits

• Employee benefit card offering discounted rates at Accor properties worldwide.
• Exclusive Employee and Friends & Family Discounts at Fairmont Hotel Vancouver.
• Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler.
• Opportunity to develop your talent and grow within your property and across the world!
• Complimentary meal during your shift through our Colleague Dining Program.
• Complimentary uniform laundering.
• Access to our comprehensive benefits and wellness programs, including extended healthcare benefits and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorks.
• Access to our company-matched Defined Contribution Pension Plan (DCPP).
• Opportunity to develop your talent through coaching and our Leadership Mentoring Programs.

What This Job Offers

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