Senior Sous Chef — Lead Kitchen & Training

Fairmont; San Francisco (CA); On-site; USD 54,000 - 61,000; Full time

Job summary

Fairmont San Francisco is seeking a skilled Sous Chef to lead kitchen operations and ensure high-quality production for a la carte and buffet menus. You will oversee daily production sheets, review event orders, train junior staff and promote teamwork across departments. Must have 5 years supervisory kitchen experience and be eligible to work in the United States.

Hourly rate: $41.18 USD gross. This role demands a strong commitment to guest satisfaction and operational excellence in a busy hotel

Qualifications

• 5+ years of supervisory kitchen experience in a property of similar size is required.
• Strong interpersonal and problem solving abilities.
• Highly responsible & reliable.
• Ability to make informed decisions with the Hotel and Departments, best interests in mind.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team by building relationships with colleagues.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to adapt under pressure to the needs of our colleagues and guests.
• Experience as a kitchen supervisor is essential.
• Proof of eligibility to work in the United States.

Responsibilities

• Oversee daily production sheets and review event orders for assigned outlets.
• Train culinary skills to junior colleagues.
• Prepare and service all food items for a la carte and/or buffet menus.
• Promote teamwork between kitchen and other departments.
• Maintain quality by following standardized recipes and FIFO rotation.
• Ensure cleanliness and maintenance of work areas and equipment.
• Follow safety and sanitation policies.

Skills

Supervisory kitchen experience

Interpersonal skills

Problem solving

Reliability

Teamwork

Ability to work under pressure

Guest focus

Adaptability

Job description

Fairmont San Francisco is seeking a skilled Sous Chef to lead kitchen operations and ensure high-quality production for a la carte and buffet menus. You will oversee daily production sheets, review event orders, train junior staff and promote teamwork across departments. Must have 5 years supervisory kitchen experience and be eligible to work in the United States.

Hourly rate: $41.18 USD gross. This role demands a strong commitment to guest satisfaction and operational excellence in a busy hotel