A special occasion calls for great food!  As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.Compensation: $85,000 - $90,000 Annual SalarySummary of Responsibilities: 
Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleaguesEnsure the consistency in the preparation of all food items for a la carte and or buffet menus, according to hotel recipes and standardsConduct daily shift briefings to kitchen colleaguesEnsure all kitchen colleagues are aware of standards & expectationsLiaise daily with Outlet Managers to keep open lines of communication regarding guest feedbackMaintain and enhance the food products through creative menu development and presentationHave full knowledge of all menu items, daily features and promotionsActively interact with guests at tablesBalance operational, administrative and Colleague needsEnsure proper staffing and scheduling in accordance with productivity guidelinesEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assigned