Sous Chef Full-time Temporary

What you will be doing:

Reporting to the Executive Sous Chef, and working in partnership with the Restaurant & Banquet Chefs, you will be responsible for the overseeing the culinary operations for the Fairmont Empress. You will assist in designing menus that reflect the Fairmont Empress’ position as leader in Pacific North West cuisine. Working with the local farmers, fishers and culinary artisans of Vancouver Island, you will participate in curating on brand and trend setting culinary experiences for local and in house guests. 

• Lead the day to day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellence
• In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments. A la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff Cafeteria.
• Effectively  participate in managing the departmental budget through purchasing,  inventory management, pricing, and labour cost
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols. 
• Highly involved in sourcing products and building relationships with local vendors
• Represent the Empress at external events
• Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences
• Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences  
• Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.   
• Personally engage with clients and guests, ensuring exceptional culinary experiences
• Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback
• Participate in the recruitment and onboarding of new colleagues 
• Promote the growth and development of internal talent
• Pro-actively participate in colleague engagement initiatives 
•  Lead the kitchen in the absence of the Executive sous Chef
• Adhere to all Company policies, procedures and values 
• Other duties as assigned
• Competitive salary starting at 69,600

Your experience and skills include:

This position is ideally suited to the individual who has a demonstrated progressive work history, is ambitious and career minded. With the goal to grow with Accor Hotels, and become an Executive Chef in the future.

• 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.
• Demonstrated passion for cuisine, guest experience and colleague engagement
• A strong understanding of local food products and culinary tends
• Experience managing in a unionized environment is considered 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.
• Practical understanding of productivity and labour cost
• 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.

Your team and working environment: Welcome to Canada’s Castle on the Coast. The Empress Hotel sits proudly at the centre of culture and history in Victoria, British Columbia. This is the best of all worlds – where contrast meets distinction, opulence blends harmoniously with the understated and fabled history meshes with contemporary affairs. This award-winning Victoria hotel and National Historic Site is an alluring blend of classic and contemporary, vintage and cutting-edge: Where Modern meets Iconic. Come join our wonderful team of hospitality experts!

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS