Embrace your passion for hiking, skiing, snowboarding and many other outdoor activities in Banff National Park while pursuing a fulfilling career at Fairmont Chateau Lake Louise. Take a risk, make a change and experience a current adventure while further developing your career. To live and work in a National Park is a once in a lifetime opportunity. Our team is a network of empowered individuals with a strong sense of themselves and the hospitality industry. Work hard, play hard and receive extraordinary benefits including subsidized onsite accommodations, which make saving money very easy to manage. Join our Fairmont family today!

Job Description
As Pastry Sous Chef you will be responsible for maintaining the standards of the hotel as well as the department. The Pastry Sous Chef is also responsible for the day to day smooth operation, the organization and the cooperation of staff within the department.

Responsibilities

Controlling Departmental inventory in conjunctions with Food Stores

Monitoring & Controlling Departmental Productivity

Maintaining the departmental standards as determined by the Executive Chef

Supervising the employees regarding preparation and presentation of finished products for the restaurant and banquet facilities

Monitoring portion control to size, consistency and ingredient standards

Developing New menu Items to ensure the offering is current and on top of international trends

Source Current products to ensure we are recognized as a food & Beverage destination while training the Culinary team on cutting edge techniques

Ensuring that the kitchen work area is clean, organized and that the equipment is functional

All malfunctioning equipment is reported to the direct supervisor or manager as a way to reduce work related accidents

Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions

Ensuring that staff adhere to health and safety regulations

Ensuring that proper training and development of staff is performed

Departmental payroll and administration is done including scheduling

Creating all new food production requirements for the kitchen department





Daily ordering of all food production requirements for the department

Promoting teamwork between the kitchen and all other departments, especially food and beverage service employees

Responsible for the kitchen operation in the absence of the Executive Chef and Executive Sous Chef

Responsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations

To act as a team leader and take the responsibility for the development of staff, teaching and explanation of new recipes and procedures

Encourage staff with recycling program and Green Committee objectives

Adheres to Menu Engineering Program

Employee Performance Reviews and Career Counseling and Coaching

Daily line checks & Quality Checks

Conduct Departmental Meetings

Ensure a clean and safe working environment, and actively participate in health and safety initiatives

Adhere to all hotel environmental policies and initiatives

Carry out any other tasks as assigned

Qualifications

Minimum 5 years Pastry Experience with extensive time spend in all areas of Pastry

Minimum 2 years in a leadership role

Must be able to create Chocolate & Sugar Show Pieces

Must be innovative, detail oriented and quality conscious

Awareness of new trends in presentation and preparation of food, particularly cold food

Effectively hold apprenticeship program training sessions

Must be flexible in scheduling to accommodate business demands

Self-motivated, with the ability to make effective decisions

Demonstrates initiative, and the ability to work with minimal supervision

Ability to maintain high service levels under pressure

Physically fit to lift trays repeatedly, stand and walk for the duration of the shift

Additional Information
Job Perks and Benefits





Subsidized staff accommodation provided on-site for full time status employees

One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $8/meal)

Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health (up to $5,000/year), Orthodontics (up to $2,500/year), Fertility Drugs and Gender Affiliation (Lifetime maximum of $10,000) for full time permanent status employees

Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employees

Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wide

Access to the Mountain Explorer Travel Program - Discounted room rates including 50% off all food & beverage at Fairmont Resorts in Banff, Lake Louise, Jasper & Whistler (subject to availability)

Opportunity to develop your talent and grow within Fairmont Chateau Lake Louise and over 5,000 properties with Accor

Visa Requirements
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our Commitment to Diversity & Inclusion
At Fairmont Chateau Lake Louise, we believe that the strength of our team lies in its diversity. We are committed to fostering an inclusive workplace that respects the unique backgrounds, perspectives, and talents of the individual. As an Equal Chance Employer, we are dedicated to providing equal access to opportunities. We welcome applications from all qualified candidates.

We encourage you to let us know if you require any accommodations through the application or recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: [email protected]

#CWMRCulinary #CWMRLeadership

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📌 Pastry - Sous Chef (Alberta)
🏢 FAIRMONT
📍 Alberta