Sous Chef - Full Time

About the role

Fairmont Waterfront, a luxury hotel on Vancouver's waterfront, is looking for a full-time Sous Chef to support its culinary brigade across ARC Restaurant and Lounge, in-room dining and banquet operations. The role upholds culinary standards, mentors junior team members and champions a farm-to-table approach with locally sourced, seasonal ingredients.

Key responsibilities

• Oversee daily kitchen activity in the ARC Restaurant and Banquet kitchens, supporting up to 200 restaurant covers and banquet events for up to 500 guests
• Support the Executive Chef in delivering the culinary vision across all outlets
• Sourcing local, seasonal ingredients and building relationships with BC farmers, artisan producers and Indigenous suppliers
• Contribute to menu development for the restaurant, lounge, in-room dining and banquets
• Maintain a clean, organized and safe kitchen in line with Food Safe and HACCP standards
• Monitor inventory, assist with ordering through BirchStreet and support food and labour cost control
• Track food waste reduction, report sustainability KPIs and support recipe costing and food cost management
• Manage scheduling in line with forecasted business volumes
• Lead the kitchen team, run pre-shift briefings, train and onboard new staff, and act as liaison with front-of-house
• Stay ahead of food trends, ensure consistent plating and lead sustainability initiatives such as composting and reduced single-use materials

Required profile

• 7 years of culinary experience in a high-volume luxury hotel or fine dining environment
• At least 2 years in a supervisory role or above
• Food Safe certification (Level 1 or higher)
• Red Seal (Journeyperson Cook) certification strongly preferred; formal culinary diploma or Red Seal is an asset
• Ability to work varied shifts including mornings, evenings, weekends and holidays
• Physical ability to stand and walk for long periods and lift up to 50 lbs

Required skills

• Strong knowledge of food safety, HACCP, allergen management and dietary accommodations
• Food cost management, recipe costing and kitchen inventory systems
• Experience with recipe costing software, food cost platforms and POS systems (e.g. Avero, Micros) is an asset
• Microsoft Office and kitchen management systems

What we offer

• Annual salary starting at $75,000 for full-time colleagues
• Medical, dental and vision coverage, pension plan and other benefits
• Discounted rates at over 5,800 Accor hotels, food and beverage discounts, transit reimbursement and subsidized meals during shifts
• One free stay through the Be Our Guest program and opportunities to grow across the group