Banquet Sous Chef

If
creating special memories and being part of an exceptional guest experience
appeals to you, you may be interested in joining the outstanding team
of hospitality professionals at the Fairmont Washington, D.C. Located
in Washington's fashionable West End, the 406-room hotel surrounds you
with comfort and luxury and is the ideal environment to foster your career.Â

We are seeking a Banquet Sous Chef with several years of strong Culinary
and Banqueting Experience in a luxury hotel operation. The Banquet Sous Chef
must be ready to effectively run a multiple million per year Banquet Kitchen
with catering functions throughout one of D.C.’s Landmark Hotels. The person
needs to possess a creative flair and have strong knowledge of industry
trends.

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

What’s in it
for you:

• Competitive Salary
• Paid Time
  Off
• Medical, Dental and Vision Insurance, 401K
• Employee benefit
  card offering discounted hotel rates in Accor worldwideÂ
• Learning
  programs through our Academies
• Opportunity to develop your talent
  and grow within your property and across the world!
• Ability to make
  a difference through our Corporate Social Responsibility activitiesÂ
  
• Discounted rates at in house gymÂ
• Employee Assistance
  Program
• Discounted rates on local city bikes membershipÂ
  
• Discounted Pet InsuranceÂ
• Life & ADD insurance
• Short
  term Disability Insurance                           Â
  Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â

Rate of Pay:
$70,000-85,000 per annum

Â

• Review the Banquet Event
  Orders and produce daily production sheets required to ensure the production
  of the food items in accordance with standards in a timely and efficient
  fashion.
• Build and maintain excellent working relationships with key
  departments’.
• Build a cooperative and cohesive team by leading
  by example.Â
• Actively participates in training of culinary skills
  to junior staff and apprentices
• Assist in creating and ensure adherence
  to standardized recipes and specifications in order to maintain consistency
  and ensure all quality standards are met
• Manage food production
  and minimize food waste, ensure proper rotation, labeling, and storing of food
  in order to reduce food cost expense.
• Ensure all food products
  are handled, stored, prepared and served safely in accordance with hotel
  and government Food Safety guidelines.
• Responsible for the day to day
  operations of the Banquet kitchen and ensure guest satisfaction of all Banquet
  functions in the hotel
• Effective onboarding & development of your team,
  including ongoing performance feedback and coaching as needed
• Manage
  departmental payroll, scheduling and additional administration
  duties
• Daily ordering of all food production requirements for
  the department
• Responsible for the kitchen operation in the absence
  of the Executive Chef
• Attends requested Pre – Cons to represent
  the culinary team on the banquet operation
• Ensure compliance
  and adherence to health, safety, sanitation, alcohol and emergency
  procedures.
• Coordinate pre-shift and monthly meetings to ensure ongoing
  effective communication with the team.
• Embrace the Fairmont values while
  mentoring the team to support internal committees and events
• Any other
  duties as assigned