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Sous Chefs

Date Posted
24th November 2016
Reference
VAC-24277
Sector
Hospitality, Tourism & Food Service
Job Type
Permanent
Location
Bermuda
Salary
Not Disclosed

Job Summary

As a Sous Chef with Fairmont Hotels and Resorts you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests.

Job Description

Summary of Responsibilities: 

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

  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Oversees all operational aspects of a fine dining steak house and outdoor lounge.
  • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Maintain and enhance the food products through creative menu development and presentation
  • Have full knowledge of all menu items, daily features and promotions
  • Actively interact with guests at tables
  • Balance operational, administrative and Colleague needs
  • Ensure proper staffing and scheduling in accordance to productivity guidelines
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned
 
 
Qualifications:
  • An accredited Culinary Diploma and/or Certification required,
  • 6 years relevant experience working in all areas of a luxury hotel kitchen; including 2 years as a Sous Chef or Chef de Cuisine and 3 years in banquets at a large luxury hotel,
  • Experience in western cuisine is essential (preferably North American) with strong Garde Manger experience, broad Mediterranean cuisine experience an asset,
  • Financial management skills and able to provide effective training,
  • Excellent communication, team, creative, time management, multi-tasking and interpersonal skills,
  • Effective organization, prioritization, management and problem solving skills. 
  • Proficient with MS Office an asset

 

Physical Aspects of Position (include but are not limited to): 

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Occasional ascending or descending ladders, stairs and ramps
  • Constant standing and walking throughout shift

 

Visa Requirements: Non-Bermudian candidates will need to qualify for a Bermuda Department of Immigration work permit applied for by the Fairmont Southampton Hotel.


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