Sous Chef

Fairmont Hotels & Resorts; Washington (District of Columbia); On-site; USD 68,000 - 80,000; Full time

Benefits offered by this job

Competitive Salary

Paid Time Off

Medical, Dental and Vision Insurance

401K

Learning programs

Employee benefit card

Job summary

Fairmont Hotels & Resorts in Washington, D.C. is seeking a Sous Chef to join their culinary team. In this leadership role, you will supervise kitchen staff, ensure high-quality food production, and maintain safety standards while providing guidance and training to team members.

The ideal candidate will have substantial culinary experience, preferably with management experience. The position offers a competitive salary and encourages professional development within a diverse environment.

Qualifications

• Minimum 5 years culinary experience is required.
• 3 years in a leadership role as Sous Chef in various kitchen stations.
• Ability to work under pressure and adapt to change.

Responsibilities

• Lead and supervise the kitchen team to maintain productivity.
• Ensure compliance with health and safety regulations.
• Train and develop new and existing colleagues.
• Assist with menu development and operational initiatives.

Skills

Leadership skills

Culinary expertise

Team training

Creativity

Education

Formal culinary education

Job description

Rate of Pay

$68,000-80,000 per annum

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

Responsibilities

• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• You will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times.
• Provide training and development opportunities for new and existing colleagues
• Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef
• Ensure all kitchen Colleagues are aware of and adhere to standards and expectations.
• Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately.
• Ensure health and safety compliance with OSHA, federal, state and local laws/regulations
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquets, restaurants and staff dining outlet.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• other duties as assigned.

Qualifications

• Formal culinary education preferred.
• Minimum 5 years culinary experience
• Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
• Extensive knowledge of all culinary departments and previous experience in all areas including pastries.
• The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues.
• Must be an effective supervisor and trainer; administrative knowledge is an asset.
• Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens.
• Current First Aid and Serve Safe training an asset.
• Ability to work well under pressure, adapt to change and perform with a high level of energy at all times.
• Previous Hotel experience preferred
• 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
• Must be able to work a flexible schedule including varied shifts throughout the day, weekends and holidays.
• Must be legally authorized to work in the United States 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

Our Commitment to Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.