Company Name:	Fairmont Pittsburgh
Contact Type:	Employer

Job Description:	We are seeking a Banquet Sous Chef with strong Culinary and Banqueting Experience in a luxury hotel operation who is comfortable working directly with guests, sales managers and event planners. The candidate must be creative, with in depth knowledge of industry trends and have strong technical and organizational skills. He/she must be goal oriented with an ability to develop and implement comprehensive plans. The candidate must have the knowledge and skills required to effectively run all Banquet operations including Garde Manger and Employee Café and must also have the ability to develop menus and concepts.
Job Requirements:	RESPONSIBILITIES * Provide warm, sincere and engaging service that ensures Guests feel valued * Treat each and every Guest as a unique individual * Anticipate Guests' needs with thoughtful and personal touches * Resolve Guest problems and never say "no" without offering an alternative * Be an ambassador for the Brand, Hotel, Community and Colleagues * Be guided by Fairmont core values; respect, integrity, teamwork and empowerment * Take an active, positive leadership role within the Hotel * Maintain close communication with the hotel leadership team * Manage day to day operations of his/her department * Execute short and long term goals for his/her department * Instill Fairmont operational standards * Achieve productivity, costs & flow through * Provide practical training * Maintain a safe, clean & spotless hotel * Review the Banquet Event Orders and produce daily production sheets * Actively ensures the proper training and development of culinary staff * Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met * Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food. * Ensures that all food products prepared and served safely in accordance with hotel and government Food Safety guidelines. * Responsible for the day to day operations and guest satisfaction of all Banquet functions in the hotel * Supervises colleagues regarding preparation and presentation of finished products for banquet guests * Ensures the kitchen work area is clean, organized and that the equipment is functional * Responsible for departmental payroll, scheduling and administration * Oversees daily ordering of all food production requirements for the department * Responsible for the culinary operation in the absence of the Executive Chef * Takes an active, positive leadership role within the Hotel QUALIFICATIONS/EDUCATION * Minimum 5 years experience in a luxury hotel or related field * Must be proficient in both a la carte and production cooking * Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills * Must be innovative, detail oriented and quality conscious * Must show proven people skills in leading a large Culinary department * Aspires to become a Executive Chef with Fairmont Hotels and Resorts
Management Position?	Yes
Entry-Level Position?	No
Work Permit Needed?	Applicants who do not already have legal permission to work in the United States will not be considered.
Job Available:	January
Industry Categories :	Hotel/Resort
Position Categories :	Chef - Banquet

Salary Range:
Bonus Plan?	No
Accommodation?	No
Other:

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