Executive Banquet Sous Chef

At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best.

We are seeking a Senior Chef with several years of strong Culinary and Banqueting Experience in a mid- to large hotel operation. Must be ready to effectively run a multiple million per year Banquet Kitchen with catering functions throughout the hotel. The person needs to be prepared to lead one of Washington D.C.’S landmark hotels, needs to possess a creative flair and have strong knowledge of industry trends.

* 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. * Liaises with Banquet Managers and Conference Service Managers. * Actively participates in training of culinary skills to junior staff and apprentices * Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met * Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense. * Ensures that 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 * Supervising the employees regarding preparation and presentation of finished products for banquet guests * Ensuring that the kitchen work area is clean, organized and that the equipment is functional * Ensuring that proper training and development of staff is performed * Departmental payroll and administration is done including scheduling * 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 * Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations * Attends requested Pre – Cons to represent the culinary team on the banquet operation * Embrace the Fairmont Mission, Vision & Values while mentoring the team to support the Health & Safety Committee, Service Plus Committee and the Sustainability Committees * Any other duties as asked to do by the Executive Chef

* Minimum 8 years cooking experience including experience in a large banquet kitchen * Experience in a luxury hotel with comparable service and standards * Must have experience and be proficient in both a la carte and production cooking * Previous supervisory experience * Excellent interpersonal and communication skills * Aspires to become a Executive Chef with Fairmont Hotels and Resorts * Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills * Must be innovative, detail oriented and quality conscious