Junior Sous Chef

For more than a century, Hamilton Princess & Beach Club is Bermuda's only luxury urban resort. Our world-class accommodations, internationally revered modern art collection, celebrated restaurants, spa, and more, are why we appeal to Bermuda’s luxury travelers, as well as our magical team of colleagues.

Here at the iconic “Pink Palace” we embrace the spirit of being unique, passionate, pleasant, while keen on turning moments into memories for our guests - the Fairmont way.

As a member of our Princess Team, all Heartists are valued and recognized, the same as our guests and local communities. Consider joining us, if you enjoy:

• Connecting guests to the extraordinary place we call home
• Discovering a broad offering of career paths
• Learning and thriving among a group of international hospitality professionals
• Being passionate about people and attentive to the world - we are globetrotters!
• Going beyond the walls of our hotel to support our community
• Taking pride in our differences

Then this could be THE perfect opportunity for you, and we cannot wait to welcome you.

Summary of Responsibilities:

Reporting to the Chef de Cuisine & Sous Chef responsibilities and essential job functions include, but are not limited to, the following:

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Maintain a high level of professionalism in all aspects of job performance, practice Fairmont Service Promise’s in all interactions
• Expedite service, controlling the flow of food orders in and out of the kitchen, and ensure that all line employees are working together to cook and plate the correct dishes at the correct times. Ensure that all orders are completed on time
• Demonstrate awareness of groups, events or activities happening in the hotel as provided in pre-shift meetings

• Menu development; content proposals, costing, recipes, production lists, photos
• Order food in the absence of senior kitchen management
• Manage inventories to maximize quality and minimize food cost
• Integrate culinary operations with the front of the house managers
• Motivate, lead, coach and manage all aspect of team members’ performance
• Schedule and manage staff in absence of senior kitchen management to support production and labour cost goals
• Participate in and apply hotel training programs
• Maintain a clean and safe kitchen; applying all health department guidelines, educating staff in procedures and policies, reporting and following up on equipment deficiencies, taking responsibility for the management of stewarding staff, demonstrating and reinforcing a work smart/work safe attitude

• Develop and maintain close and effective working relationships with all supporting departments and report effectively the need for any maintenance
• Follow and ensure compliance with all corporate, hotel and departmental policies and procedures

• Work to advance professional knowledge and abilities and encouraging and supporting staff to do the same
• Participate in hotel committees
• Perform any other duties, tasks, and assignments within your department as required.

Qualifications:

• Documented culinary training and certification (Red Seal certificate, Journeyman’s papers of international equivalent) is strongly preferred
• 5 years ‘ general culinary experience in luxury hotel or high quality restaurant environment, such as Michelin Star rated or equivalent is strongly preferred
• At least 3 years international experience is preferred
• Previous supervisor or management leadership experience is strongly preferred

• Capable to set and maintain the highest standards of food presentation and quality

• Proven interpersonal, communication and organisational skills

• Proven ability to work efficiently in a demanding and fast paced environment
• Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
• Proven ability to focus attention on guests needs, remaining calm and courteous at all times
• Working knowledge of MS Office programs is required
• Strong work ethic, highly responsible, reliable and the ability to work extended hours as necessary is required

Physical Aspects of Position (include but are not limited to):

• Sitting: 0-1 Hr/Day; Walking: 6-8 Hr/Day; Standing: 6-8 Hr/Day
• Bending/Reaching: 4-6 Hr/Day
• Pushing/Pulling: 4-6 Hr/Day
• Physical Effort: Does Not Lift Weights Over 50 Lbs
• Visual Effort: Medium
• Environmental Stress: Busy Atmosphere