The Fairmont Hotel
Executive Sous Chef
The Fairmont Hotel, San Francisco, California, United States, 94199
Company Description
Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city's most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at
http://www.fairmont.com/
to find out more about our company.
EOE/M/F/D/V
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. Manage all Kitchens in the absence of the Executive Chef. Create all food menus with the guidance of the Executive Chef. Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. Meet with Storekeepers to ensure quality & par levels are maintained. Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required. Conduct daily shift briefings with all Sous Chefs. Ensure all kitchen Colleagues are aware of standards and expectations. Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback. Balance operational, administrative and Colleague needs. Ensure proper staffing and scheduling in accordance to productivity guidelines. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Other duties as assigned. Salary: $98K-131K USD Gross Annually.
Qualifications: Previous leadership experience in the culinary field required. Journeyman's papers or international equivalent required. Diploma/Certification in a Culinary discipline an asset. Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals. Computer literate in Microsoft Windows applications required. Strong interpersonal and problem solving abilities. Highly responsible & reliable. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift. Frequent lifting and carrying up to 20 lbs. Frequent kneeling, pushing, pulling, lifting. Occasional ascending or descending ladders, stairs and ramps. Visa Requirements:
Must have proof of eligibility to work in the United States.
Additional Information Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at
http://www.fairmont.com/
to find out more about our company.
EOE/M/F/D/V All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr
http://www.fairmont.com/
to find out more about our company.
EOE/M/F/D/V
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. Manage all Kitchens in the absence of the Executive Chef. Create all food menus with the guidance of the Executive Chef. Complete daily market lists to ensure quality food ordering while maintaining budgeted costs. Meet with Storekeepers to ensure quality & par levels are maintained. Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required. Conduct daily shift briefings with all Sous Chefs. Ensure all kitchen Colleagues are aware of standards and expectations. Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback. Balance operational, administrative and Colleague needs. Ensure proper staffing and scheduling in accordance to productivity guidelines. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Other duties as assigned. Salary: $98K-131K USD Gross Annually.
Qualifications: Previous leadership experience in the culinary field required. Journeyman's papers or international equivalent required. Diploma/Certification in a Culinary discipline an asset. Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals. Computer literate in Microsoft Windows applications required. Strong interpersonal and problem solving abilities. Highly responsible & reliable. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift. Frequent lifting and carrying up to 20 lbs. Frequent kneeling, pushing, pulling, lifting. Occasional ascending or descending ladders, stairs and ramps. Visa Requirements:
Must have proof of eligibility to work in the United States.
Additional Information Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at
http://www.fairmont.com/
to find out more about our company.
EOE/M/F/D/V All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr