Sous Chef — Lead Farm-to-Table Luxury Kitchen

SmartRecruiters, Inc.; Vancouver; On-site; CAD 68,000 - 83,000; Full time

Benefits offered by this job

Discounted stays across Fairmont & R&R

Dining and wellness discounts

Be Our Guest program

Exclusive colleague perks

Extended stays

Job summary

Fairmont Waterfront in Vancouver is seeking a Sous Chef to lead culinary operations across ARC Restaurant, Lounge, In-Room Dining, and Banquet services. You will mentor staff, uphold sustainability practices, and ensure exceptional quality and safety in a high-volume setting.

Responsibilities include menu development, farm-to-table sourcing with BC producers, cost control, and coordinating with front-of-house for guest satisfaction. Strong leadership and HACCP knowledge are essential.

Qualifications

• Minimum 2 years supervisory kitchen experience in a luxury hotel or fine dining.
• Food Safe Certification is required.
• Red Seal certification strongly preferred.
• Strong knowledge of HACCP and allergen management.
• Experience with cost control and kitchen inventory systems.
• Excellent leadership and communication skills.
• Ability to work varied shifts including mornings, evenings, weekends and holidays.
• Experience with recipe costing software and POS systems.
• Proficiency with Microsoft Office applications.

Responsibilities

• Oversee daily kitchen activities across ARC Restaurant and Banquet kitchens for a high-volume operation.
• Support the Executive Chef in executing the culinary vision across outlets and functions.
• Champion farm-to-table sourcing by building relationships with local BC producers.
• Contribute to menu development for restaurant, lounge, in-room dining, and banquets.
• Maintain a clean, safe kitchen compliant with Food Safe and HACCP standards.
• Monitor inventory and assist with ordering through BirchStreet; support cost control.
• Lead sustainability initiatives and report KPIs relevant to waste and sourcing.
• Support recipe costing and food cost management in line with budgets.
• Provide hands-on leadership and mentor junior team members.
• Coordinate with front-of-house to ensure guest satisfaction and service delivery.

Skills

Food Safe Certification

Red Seal Certification

HACCP Knowledge

Kitchen Leadership

Food Cost Management

Menu Development

Allergen Management

Education

Formal culinary diploma

Red Seal preferred

Tools

BirchStreet

Avero

Micros

Recipe costing software

Microsoft Office

Job description

Fairmont Waterfront in Vancouver is seeking a Sous Chef to lead culinary operations across ARC Restaurant, Lounge, In-Room Dining, and Banquet services. You will mentor staff, uphold sustainability practices, and ensure exceptional quality and safety in a high-volume setting.

Responsibilities include menu development, farm-to-table sourcing with BC producers, cost control, and coordinating with front-of-house for guest satisfaction. Strong leadership and HACCP knowledge are essential.