The Sous Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product.The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations.  This is to be achieved through the delegation of work to all kitchen personnel.Approach all encounters with guests and employees in a friendly, service-oriented manner.Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.Supervise kitchen staff, including training and schedulingEnsure that all food is prepared in the proper manner at the appropriate time, per company specificationsPrepare weekly food sales forecastSchedule kitchen employees according to business needs and forecasts.Assess food and labor costs to meet or exceed departmental objectives.Enforce cleanliness standards throughout kitchenInspect all kitchen areas.Assist all chefs when needed.Take an active role in all menu change considerationsConsult with other chefs on special menus, presentation, and pricing.Coach, counsel, and mentor assistant chefs and cooksConduct periodic sanitation meetingsAttend F& B meeting, safety meeting, and hotel staff meeting in lieu of the Executive ChefIssue portion control foods to outlets.Cut meat, poultry, and seafood according to business demand
