Executive Sous Chef
Posted on Oct 8, 2024 by FAIRMONT
Chicago, IL
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Description
Executive Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What is in it for you:
Competitive Salary
Employee benefit card offering discounted 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, like Planet 21
What you will be doing:
Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef
Executive Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What is in it for you:
Competitive Salary
Employee benefit card offering discounted 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, like Planet 21
What you will be doing:
Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef
Reference: 203647001
https://jobs.careeraddict.com/post/96019878
Executive Sous Chef
Posted on Oct 8, 2024 by FAIRMONT
Chicago, IL
Hospitality
Immediate Start
Annual Salary
Full-Time
Job Description
Executive Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What is in it for you:
Competitive Salary
Employee benefit card offering discounted 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, like Planet 21
What you will be doing:
Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef
Executive Sous Chef
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.
What is in it for you:
Competitive Salary
Employee benefit card offering discounted 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, like Planet 21
What you will be doing:
Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel
Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.
Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results
Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers
Oversee a comprehensive and industry leading culinary apprenticeship program
Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food
Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely
Ensuring that the kitchen work area is clean, organized and that the equipment is functional
Promote teamwork and morale within the kitchen and with all other departments.
Responsible for the kitchen operation in the absence of the Executive Chef
Reference: 203647001
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