Fairmont Empress is located in Victoria, BC, offering exceptional culinary experiences. This role focuses on overseeing kitchen operations, menu development, and team leadership within a luxury hotel setting.What is in it for youEmployee benefit card offering discounted rates at Accor properties worldwideExclusive Employee and Friends & Family Discounts at Fairmont Hotel VancouverExclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and WhistlerOpportunity to develop your talent and grow within your property and across the world!Complimentary meal during your shift through our Colleague Dining ProgramComplimentary uniform launderingAccess to our comprehensive benefits and wellness programs, including extended healthcare perks and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorksAccess to our company‑matched Defined Contribution Pension Plan (DCPP)Opportunity to develop your talent through coaching and our Leadership Mentoring ProgramsCompetitive salary starting at 69,600What you will be doingLead the day to day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellenceCollaborate with other culinary leaders to oversee all culinary and stewardship departments, including a la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff CafeteriaEffectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labor costDrive revenue and profit through menu design, strategies,



practices and promotionsMaintain food safety and sanitation of the kitchen through industry leading protocolsBe highly involved in sourcing products and building relationships with local vendorsRepresent the Empress at external eventsCollaborate with other departments to ensure effective operation and exceptional guest experiencesTrain and lead the culinary team, ensuring they have the skills, training and tools to deliver world class experiencesWork with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients and techniquesPersonally engage with clients and guests to ensure exceptional culinary experiencesTake initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedbackParticipate in recruitment and onboarding of new colleaguesPromote the growth and development of internal talentPro‑actively participate in colleague engagement initiativesLead the kitchen in the absence of the Executive sous ChefAdhere to all Company policies,



procedures and valuesOther duties as assignedQualificationsMinimum of 2 years’ experience as Chef de Partie in comparable kitchens; mixture of standalone restaurant and luxury hotel experience is an assetDemonstrated passion for cuisine, guest experience and colleague engagementStrong understanding of local food products and culinary trendsExperience managing in a unionized environment is considered an assetFood Safe level 1 or VIHA recognized equivalent certificationInterprovincial Red Seal or equivalent certificationProven organizational skills; managing in a busy multiple outlet environmentSelf‑motivated, detail‑oriented and well organized, with excellent work ethic and high responsibilityExcellent oral and written communication skillsComputer literate; well versed in Microsoft Office applicationsProven ability to work in a fast‑paced, customer service‑driven environmentA team player with ability to train, coach, build relationships and motivate employeesPractical understanding of productivity and labor costVersed in calculating food cost; experience with conducting food inventories and understanding inventory turn‑overUnderstanding of safe work practices and initiatives to reduce or eliminate accidentsProven ability to drive revenues and profit, without sacrificing colleague and customer experiencesStrong interpersonal and problem‑solving abilitiesAbility to taste all food productsAbility to physically perform the duties of the Sous ChefVisa RequirementsMust be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.Our commitment to Diversity & InclusionWe are an inclusive company and our ambition is to attract, recruit and promote diverse talent.#J-18808-Ljbffr

📌 Sous Chef Full-Time - C$69,600 A Year (Winnipeg)
🏢 Fairmont Empress
📍 Winnipeg