Sous Chef Full-time Temporary
$69,600–$69,600 year
On-site · Victoria, British Columbia, Canada
Job Summary
Lead day-to-day culinary operations at the Fairmont Empress, overseeing multiple kitchens (A la carte, Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold, Staff Cafeteria) and collaborating with Restaurant & Banquet Chefs. Design menus reflecting Pacific Northwest cuisine; collaborate with local farmers, fishers, and artisans to curate on-brand experiences. Drive revenue and profit through menu design, pricing, and promotions; manage budgets, purchasing, inventory, and labor cost. Maintain food safety and sanitation through leading protocols; source products from local vendors; represent the Empress at external events. Train and lead culinary teams, ensure FOH staff are knowledgeable about menus, engage with clients to ensure exceptional guest experiences, recruit and onboard colleagues, and participate in colleague engagement initiatives. Lead the kitchen in the absence of the Executive Sous Chef and adhere to company policies and values.
Required Qualifications
- Minimum of 2 years’ experience as Chef de Partie in comparable kitchens
- A combination of both standalone restaurant and luxury hotel experience is an asset
- Food Safe level 1 or VIHA recognized equivalent certification
- Interprovincial Red Seal or equivalent certification
- Proven organizational skills; managing in a busy multiple outlet environment
- Self-motivated, detail oriented and well organized, Excellent work ethic with a high degree of responsibility
- Excellent oral and written communication skills
- Computer literate; well versed in Microsoft Office applications
- Proven ability to work in a fast-paced, customer service driven environment
- A team player with the ability to train, coach, build relationships and motivate employees
- Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
- Understanding of safe work practices and initiatives to reduce or eliminate accidents
- Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences
- Strong interpersonal and problem solving abilities
- Ability to taste all food products
- Ability to physically perform the duties of the Sous Chef
- Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Additional Requirements
- Visa Requirements: Must be legally eligible to work in Canada.
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