About the job
Become a vital part of our Michelin-starred destination at Fairmont Banff Springs, recognized for excellence for two consecutive years. As a Junior Sous Chef in our Pastry and Bakeshop, you will exemplify leadership in a dynamic, inclusive kitchen environment. Your role will involve mentoring team members, adhering to strict timelines, and motivating your colleagues to achieve culinary excellence. With a deep passion for gastronomy and team development, you will guide others to unlock their potential while enhancing your own leadership skills within a culture focused on quality, collaboration, and ongoing growth.
Competitive Salary: $69,450.00 - $72,250 gross annually, based on prior experience and education.
Key Responsibilities:
- Deliver real-time coaching and guidance during shifts to maintain team standards.
- Demonstrate and uphold Fairmont Hotels & Resorts standards of grooming, hygiene, food safety, and culinary practices.
- Prepare a variety of artisan baked goods daily, adhering strictly to established recipes.
- Skillfully weigh, cut, roll, and shape dough manually.
- Oversee the management of sourdough starters.
- Ensure quality and consistency through product inspections during and post-baking processes.
- Maintain uniformity for all baked goods produced in the Pastry and Bake Shop.
- Collaborate on the development and implementation of dessert menus, while maintaining accurate outlet and banquet recipes.
- Conduct daily line checks to verify food quality, preparation accuracy, and safety measures.
- Lead efforts to manage guest allergies and dietary needs, ensuring compliance with high standards.
- Work alongside the team in various stations, providing assistance during service.
- Supervise daily tasks of team members, delegating responsibilities to optimize performance.
- Assist the Chef in weekly scheduling based on forecasts and budget considerations using Watson LMS.
- Monitor food inventory levels and manage orders through the Birchstreet procurement system.
- Input necessary information for the EHCO program daily.
- Ensure equipment is functioning correctly and submit repair requests as needed.
- Conduct food safety audits to ensure adherence to preparation, storage, and sanitation standards.
- Support the timelines and implementation of menu engineering.
- Stay informed of industry trends and contribute to strategies that enhance performance and maximize Food & Beverage revenue.
- Enforce food safety protocols daily, ensuring cleanliness and accurate record-keeping.
- Build strong relationships with supporting departments, particularly Food & Beverage and Stewarding.
- Other duties as assigned.