- The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations. This is achieved through the delegation of work to all kitchen personnel.
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Comply with Fairmont standards and regulations to encourage safe and efficient hotel operations.
- Supervise kitchen staff including training, recognition and performance feedback.
- Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications..
- Schedule kitchen employees according to business needs and forecasts.
- Enforce cleanliness standards throughout the kitchen.
- Inspect all kitchen areas.
- Take an active role in menu change considerations.
- Coach counsel and mentor all cooks.
- Attend assigned meeting including F&B, Safety and staff.
Job Type: Full-time
Pay: $70,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Experience level:
Shift:
- 10 hour shift
- Day shift
- Morning shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work setting:
Ability to Relocate:
- Boston, MA 02116: Relocate before starting work (Required)
Work Location: In person