Sous Chef, Coast Kitchen

Join our dynamic culinary team as Sous Chef - Coast Kitchen, where you’ll play a pivotal role in delivering exceptional dining experiences at our seaside venues—Brown’s Beach House, our signature oceanfront restaurant, and Hale Kai, our relaxed coastal eatery. Under the guidance of the Executive Chef and Chef de Cuisine, you’ll oversee daily kitchen operations, inspire a talented team, and ensure the highest standards of food quality, creativity, and guest satisfaction. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction & colleague engagement results.Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Sous Chef you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products.Why Join Us?Be part of a renowned luxury resort with breathtaking oceanfront settings.Collaborate with a talented team in a supportive, growth-focused environment.Competitive benefits, culinary excellence, and the chance to create unforgettable dining experiencesWhat you will be doing: Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation.Ensure seamless execution of menus, from fresh, locally inspired dishes at Hale Kai to the elevated cuisine of Brown’s Beach House.Maintain impeccable standards for food quality, presentation, and consistency.Collaborate with the chefs and colleagues on menu development, seasonal offerings, and culinary promotions.Thrive in a fast-paced, guest-focused environment, adapting to the unique demands of our oceanside venues.Assign in detail, specific duties to all employees under his/her supervision and instructs them in their workWork closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastageDiscuss with the Executive Chef and recommends menu price adjustmentsCheck the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic mannerPrevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of foodSuggest new recipe/products which may improve quality of food or lower food costFacilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with careInterview, select and recruit team membersIdentify and develop team members with potentialConduct performance reviews with the teamDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the businessPrepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of servicePractice strict control on food portioning and wastage, thereby ensuring gross food profitabilityMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationParticipate in scheduled internal and external departmental meetings as required.Ensure the cleanliness and maintenance of all work areas, utensils, and equipmentEnsure that all safety, health, security and loss control policies and procedures and Government legislation are adhered toFollow kitchen policies, procedures and service standards