Sous Chef

About the role

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

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 set standards of excellence by always practicing the same.
• 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 Sous Chef informed of progress/challenges.
• Comply with and implement objectives, policies, standards and procedures set forth by the Executive Sous 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 Sous 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.
• Seeking 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 outlets.
• Conduct daily shift briefings to Colleagues.
• Assist in the development of new items on the menu.
• Follow payroll costs and productivity within budgeted guidelines.
• other duties as assigned.

Qualifications & Requirements

• Formal culinary education is 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 possess the ability to create the same sense of excitement as 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 always change and perform with a high level of energy.
• 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

Hotel Overview

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter.

Additional Information

All your information will be kept confidential according to EEO guidelines.