Sous Chef

As a Sous Chef, you will assist in overseeing the culinary operations in our Venues, including: Café Vignette, The Bar at Century Plaza, The Pool at Century Plaza, and the Fairmont Gold Lounge, in addition to supporting the Events and Staff Cafeteria programs when needed. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas.As part of the Culinary Leadership Team, together, we will shape an environment that cultivates talent and growth.  Our culture distinguishes the quality of our services and offerings in the world’s ever changing hospitality landscape. We are part of an evolution where every detail matters, especially in our interactions. We pledge to be an inspiration to others, in our drive to being the best versions of ourselves in everything we do. Your dynamic attention to detail, focus, and enthusiasm will make our guests feel unique and valued.What is in it for you:Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globeWe provide learning programs through our Academies to promote growth and development so that you can perform at your full potentialOpportunity to develop your talent and grow within your property and across the world!Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCHSalary: $75,000-$80,000What you will be doing: Support the Senior and Executive Chefs in planning, organizing, and executing serviceActively share ideas, opinions and suggestions to improve the environment and menusEnsure the consistency in the preparation of all food items for all Events and Venue menus according to property recipes and standardsProvide training and development for culinary team membersCommunicate effectively with the rest of the team and thrive for guest feedbackCarry out kitchen tasks that require an expert level of skill and attention to detail