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Sous Chef

Location:Whistler, Whistler, Squamish-Lillooet, British Columbia, Canada
Job Type:Permanent
Posted:1st Dec 2007
Closing Date:29th Jan 2008
Posted By:The Fairmont Chateau Whistler
Details:
Sous Chef

RESPONSIBILITIES:
- Trains and educates employees on high standards and international culinary techniques.
- Makes sound recommendations regarding promotions and transfers.
- Monitors performance levels of all team members and acts accordingly.
- Timely completion of all one-on-one meetings and performance reviews.
- Active involvement with our apprenticeship program including demonstrations and follow up with students.
- Maintains departmental standards as determined by the Executive Chef.
- Works closely with staff to ensure the high quality and consistency of food preparation and presentation.
- Ensures that the kitchen area is clean and the equipment is functional.
- Strive to advance his/her knowledge, skills and abilities and consistently share these with others.
- Promotes teamwork between the kitchen and all other departments.
- Responsible for the seasonal revision of their area’s menus.
- Responsible for the day to day maintenance of labour and food cost controls.
- Creation of weekly work schedule for their area.
- Full communication and support with the Administrative Assistant to the Executive Chef.
- Act as a role model to junior staff members by maintaining a professional work ethic and displaying sound cooking skills.
- Actively participate in The Fairmont Chateau Whistler Resort's environmental program and department specific initiatives in working towards sustainable operations.
- To be Health & Safety conscious and actively involved in maintaining a safe work environment.

QUALIFICATIONS:
- Minimum of eight to ten years cooking experience in all areas of a similar high volume environment is required.
- Completion of culinary Journeyman papers is required.
- Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in presentation and preparation.
- Must be an effective leader, manager, trainer, developer, administrator and team player with strong communication and organizational skills.
- Experience in a 4 or 5 star international large hotel or restaurant or a similar standard is required.
- A minimum of two years previous Sous Chef experience is an asset.
- International experience and/or training is required.
- Completion of Fairmont Hotels & Resorts management courses is an asset.
- Experience with administration such as food cost, schedules, menu design and labour cost is an asset.
- Pervious experience teaching or doing demonstrations is an asset.
- Experience as a Butcher is an asset.
- Wine knowledge and previous experience in ice carving is an asset.
- BC Food Safe Certification is an asset.





 
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