Sous Chef

## Company Description 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. ## Job Description 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 worldwide - 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 activities - Discounted rates at in house gym - Employee Assistance Program - Discounted rates on local city bikes membership - Discounted Pet Insurance - Life & ADD insurance - Short term Disability Insurance **Rate of Pay: $68,000-80,000 per annum** **Responsibilities:** - 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. - 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. - Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times. - Provide training and development opportunities for new and existing colleagues - Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges. - Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management. - 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 - Ensure all kitchen Colleagues are aware of and adhere to standards and expectations. - Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. - Ensure health and safety compliance with OSHA, federal, state and local laws/regulations - Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately. - Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel. - Maintain proper rotation of product in all chillers to minimize wastage/spoilage. - Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. - Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off. - Actively share ideas, opinions and suggestions in daily shift briefings. - Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction. - 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 banquets, restaurants and staff dining outlet. - Conduct daily shift briefings to Colleagues. - As…