Banquet Sous Chef

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

What’s in it for you:

• Competitive Salary
• Paid Time Off
• Medical, Dental and Vision Insurance, 401K
• Employee benefit card offering discounted hotel rates in Accor worldwide 
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities 
• Discounted rates at in house gym 
• Employee Assistance Program
• Discounted rates on local city bikes membership 
• Discounted Pet Insurance 
• Life & ADD insurance
• Short term Disability Insurance                                                                                           Rate of Pay: $70,000-85,000 per annum

• Review the Banquet Event Orders and produce daily production sheets required to ensure the production of the food items in accordance with standards in a timely and efficient fashion.

• Build and maintain excellent working relationships with key departments’.

• Build a cooperative and cohesive team by leading by example. 

• Actively participates in training of culinary skills to junior staff and apprentices

• Assist in creating and ensure adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met

• Manage food production and minimize food waste, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense.

• Ensure all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.

• Responsible for the day to day operations of the Banquet kitchen and ensure guest satisfaction of all Banquet functions in the hotel

• Effective onboarding & development of your team, including ongoing performance feedback and coaching as needed

• Manage departmental payroll, scheduling and additional administration duties

• Daily ordering of all food production requirements for the department

• Responsible for the kitchen operation in the absence of the Executive Chef

• Attends requested Pre – Cons to represent the culinary team on the banquet operation

• Ensure compliance and adherence to health, safety, sanitation, alcohol and emergency procedures.

• Coordinate pre-shift and monthly meetings to ensure ongoing effective communication with the team.

• Embrace the Fairmont values while mentoring the team to support internal committees and events

• Any other duties as assigned

• Formal culinary education preferred

• Minimum 8 years progressive culinary experience including large banquet functions

• Minimum 3 years in a culinary leadership role, preferably in a luxury hotel

• Must have experience and be proficient in both a la carte and production cooking

• Excellent interpersonal and communication skills, ability to work well under pressure

• Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills

• Must be innovative, detail oriented and quality conscious

• Current First Aid and Servsafe an asset

• DC Health Department Certificate required

• Must be a true team player who consistently leads by example, champions an inclusive culture and embody our shared values of  Respect, Belonging, Integrity, Empowerment,  and  Excellence This position requires availability on weekends, mornings, evenings and holidays

Visa Requirements: Must be legally eligible to work in the U.S.A. without sponsorship 

Physical requirements:

Ability to stand and walk for extended periods Frequent lifting and carrying up to 50 lbs Frequent bending, stooping, kneeling, pushing, and pulling

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.