Sous Chef, Full Time

• Sustainability and community commitment - recognized with 5 Green Leaves Certification rating from Green Key Global since 2011
• Empowering Women in Leadership - More than 50% of leadership team including Executive Level, are women
• Celebrating Diversity - our team represents over 60+ countries, fostering an inclusive and global community
• Strong Culture of Belonging for the 2SLGBTQIA+ community providing year-round support, including gender inclusive change rooms
• Generous perks - Enjoy discounted rates at over 5,500 Accor hotels worldwide through our Colleague Travel Discount Program* food & beverage discounts, transit reimbursement program for Trans Link monthly passes, subsidized meal during your shift through our colleague dining program
• Comprehensive Benefits - through our Benefit Plan* including medical, dental and vision coverage, Pension Plan, and more!
• Dining Discounts - Get 50% off at our dining establishments in Vancouver, Victoria and Whistler through our Food & Beverage Discount Program
• Exclusive Experiences - One free stay through our Be Our Guest Program
• Competitive annual salary commensurate with experience, starting at $70,000.00

• Oversee daily kitchen activities, ensuring consistent food preparation and presentation aligned with Fairmont standards
• Support the Executive Chef in executing culinary vision across all outlets and functions
• Contribute to menu development for restaurant and banquet events
• Maintain a clean, organized, and safe kitchen environment
• Monitor inventory, assist with ordering through BirchStreet, and support food and labor cost control
• Help manage efficient scheduling to align with forecasted business volumes

• Provide hands-on leadership to kitchen colleagues while fostering a supportive, high-performance culture
• Conduct pre-shift briefings and assist with training and onboarding of new team members
• Serve as a liaison between kitchen and front-of-house teams to support guest satisfaction and service delivery
• Lead the kitchen team in the absence of more senior chefs as required

• Contribute to menu evolution and stay informed on food trends and guest preferences
• Assist in ensuring thoughtful food presentation and plating standards
• Participate in team meetings and support engagement and morale-building initiatives

• Red Seal Certification (or international equivalent) preferred
• Food Safe Certification, required
• 5–7 years of culinary experience, with at least 1–2 years in a leadership or supervisory capacity
• Strong knowledge of food safety, cost control, inventory, and kitchen operations
• Excellent communication, leadership, and organizational skills
• Proficiency with Microsoft Office and kitchen management systems
• Ability to thrive under pressure and maintain standards during peak volumes
• Flexibility to work varied shifts including mornings, evenings, weekends, and holidays

• Must be able to stand and walk for extended periods
• Capable of lifting and carrying up to 50 lbs
• Comfortable operating standard kitchen equipment and working in high-heat environments
• Shared office space within the culinary and F&B leadership teams

Fairmont