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

Responsibilities

• Understand the importance and demonstrate a commitment to our 'Our Culinary Culture'.
• As Sous Chef, you are a leader / supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity.
• In conjunction with the Executive Sous Chef / Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• Communicate, monitor and delegate temp logs and ServSafe standards to ensure all production and behaviors are in line with our standards. Ensure all standard temperature logs are completed accurately.
• Maintain proper rotation of product in all chillers to minimize wastage / spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Report tardiness and unsafe work practices immediately to the Chef on duty.
• Responsible for operating all station, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Liaise daily with Chefs to keep open lines of communication regarding guest feedback.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues in absence of Executive Sous Chef / Chef de Cuisine.
• Assist in the development of new menu items.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new culinary colleagues.
• Other duties as assigned.

Fairmont Austin is proud to be an Equal Opportunity Employer EOE/M/F/V/D. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Previous leadership experience in a high-end kitchen required.
• Computer literate in Microsoft Window applications an asset.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

Physical Demands

This position requires:

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 50 lbs.
• Occasional kneeling, pushing, pulling.
• Occasional ascending or descending ladders, stairs and ramps.

Required Education and Experience

• Minimum 3 years leadership experience in a luxury, high volume hotel.

All your information will be kept confidential according to EEO guidelines.