Executive Sous Chef

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Job Description Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas. Participates in the strategic planning and ongoing development of the hotel, ensuring the delivery of our environment commitments, and overseeing the health, safety and security of our guests and colleagues. Demonstrates to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards. Qualifications Graduate of a degree in Culinary Arts or related discipline an asset. Minimum of five (5) years experience in a luxury hotel or multi-outlet kitchens with a strong general operational knowledge. Excellent leadership, communication, and organizational skills. Strong working knowledge of Microsoft Office applications and food safety and sanitation. #J-18808-Ljbffr