Sous Chef (Maternity Leave Contract)

• Follow departmental policies, procedures and service standards
• Maintaining the highest Culinary standards as determined by the Executive Chef and the guests of the Jasper Park Lodge, and through creative, personalized menu development
• Must stay abreast of restaurant trends to ensure that culinary offerings are reflective of industry trends
• Managing employee performance, through training, coaching, or corrective action as required
• Uphold a safe working environment by ensuring all colleagues work safely
• Promote professional work habits by encouraging colleagues to act with integrity and recognize this trait in others and reward them appropriately (Bravograms, verbal recognition)
• Maintain on going training and development of colleagues, conduct Colleague Performance Reviews and follow up in a timely manner
• Consolidate food requisitions from restaurants and banquets so as to create and submit market orders on a biweekly basis
• Participate in the hiring process, through the interview process and determination of positions based on an applicant’s resume and interview
• Lead the apprenticeship program through testing and homework, and communicating government requirements and corporate support for apprentices
• Able to work with & manage a diversified group of colleagues, through setting expectations & proper follow up
• Able to prepare schedules based on business volumes and productivity goals
• Ability to motivate individual colleagues and entire teams
• Ensure all allergy concerns are properly dealt with according to hotel standards
• Ensure the kitchen area is maintained in a clean and hygienic state according to provincial regulation
• Follow all safety and sanitation policies when handling food and beverage
• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
• Other duties as assigned

• The successful candidate will be a highly energetic individual who is excited about the challenges that a large and very versatile resort demands on a day-to-day basis
• Minimum of 7 years well rounded experience in all areas of the culinary field
• Valid trade qualifications required
• Valid driver’s licence required
• Must be an effective supervisor, trainer, and administrator
• Must be capable of dealing with several food and beverage operations and catering venues at one time
• 2 year tenure at Sous Chef level
• Knowledge of food purchasing

• Subsidized staff accommodation assistance provided
• Compensation based on skills and previous experience : $62,000 - $66,000 annually
• One complimentary meal per shift in our staff cafeteria
• Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wide
• Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Banff, Lake Louise & Whistler (subject to availability)
• Comprehensive wellness platform for employee mental health and wellbeing support
• Discounts while using our resort’s Food & Beverage Outlets
• Automatically added to our resort’s Colleague Lifestyle Program which includes access to staff activities and events
• Opportunity to develop your talent and grow within Fairmont Jasper Park Lodge and over 5,000 properties with Accor

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