Restaurant Sous-Chef (Full-Time) - Jobs in Ottawa, Ontario

Job DescriptionReporting to the Chef of Restaurants, the Sous-Chef will be responsible for, but not be limited to, the following:

Maintain the highest culinary standards in cooperation with the Chef of Restaurants.
Ensure food quality and timeliness of food preparation is always optimized.
Active involvement in menu design and food presentation standards.
Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality.
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
Maintain ongoing training and development of employees, conduct colleague performance reviews and follow up in a timely manner.
May be responsible for kitchen operation in absence of Executive Chef , Executive Sous Chef, Banquet Chef and Chef of Restaurants.
May be responsible for stewarding day to day operation in collaboration with the other Sous Chefs in absence of Stewarding Supervisor.
Ensure details of guest service are maintained to standards of Fairmont Hotelsamp; Resorts.
Maximize daily productivity of staff, managing daily staffing guidelines to align with actual business levels.
Prepare requisitions in a timely manner and to communicate with the Chef’s office in regard to the bi-weekly food order.
Interaction with guests.
Other related duties.

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