About this role
Summary of responsibilities:
Take your career to a world-class stage & join us at Fairmont Waterfront!
As a Sous Chef at Fairmont Waterfront, you will support a passionate culinary brigade dedicated to crafting exceptional dining experiences across ARC Restaurant and Lounge, In-Room Dining, and Banquet operations. You will play a key role in upholding our culinary standards, mentoring junior team members, and ensuring consistency in quality, presentation, and safety. Our culinary philosophy is deeply rooted in sustainability — from sourcing locally grown and seasonal ingredients from BC farms and producers, to building meaningful relationships with local suppliers who share our values. You will champion these principles as part of your daily leadership.
Culinary Operations
You will be at the heart of our kitchen operations, maintaining the highest standards of culinary excellence across all outlets and functions:
Oversee daily kitchen activities in both ARC Restaurant and Banquet kitchens, supporting a high-volume operation of up to 200 restaurant covers and banquet events accommodating up to 500 guestsSupport the Executive Chef in executing the culinary vision across all outlets and functionsChampion farm-to-table culinary philosophy by sourcing local, seasonal, and sustainable ingredients; proactively build and maintain relationships with local BC farmers, artisan producers, and Indigenous suppliersContribute to menu development for the restaurant, lounge, in-room dining, and banquet events, incorporating local and seasonal product availabilityMaintain and ensure a clean, organized, and safe kitchen environment at all times, in full compliance with Food Safe and HACCP standardsMonitor inventory, assist with ordering through BirchStreet, and support food and labor cost controlImplement and track food waste reduction initiatives and report on sustainability KPIs as part of the hotel's Green Key and environmental commitmentsSupport recipe costing and food cost management in alignment with budgetary targetsHelp manage efficient scheduling to align with forecasted business volumesTeam Development & Communication
Provide hands-on leadership to kitchen colleagues while fostering a supportive, high-performance cultureConduct pre-shift briefings and assist with training and onboarding of new team membersServe as a liaison between kitchen and front-of-house teams to support guest satisfaction and service deliveryLead the kitchen team in the absence of more senior chefs as requiredCreativity & Innovation
We expect our culinary leaders to be curious, forward-thinking, and deeply committed to sustainable
practices:
Contribute to ongoing menu evolution by staying informed on food trends, guest preferences, and local product availability Ensure thoughtful food presentation and consistent plating standards across all outletsLead and participate in sustainability initiatives including food waste tracking, composting programs, and the reduction of single-use materials in kitchen operationsMeasure and report on sustainability KPIs including food cost %, waste diversion rates, and local sourcing percentagesFoster relationships with local suppliers and farmers to ensure the freshest, most responsibly sourced ingredients are available to the culinary team Food Safe Certification (Level 1 or higher) — Requiredto 7 years of culinary experience in a high-volume luxury hotel or fine dining environmentMinimum 2 years of experience in a supervisory role or aboveStrong knowledge of food safety standards, HACCP protocols, and kitchen operationsStrong knowledge of allergen management protocols and dietary accommodation practices (e.g.,gluten-free, vegan, halal, kosher)Familiarity with food cost management, recipe costing, and kitchen inventory systemsExcellent communication, leadership, and organizational skillsAbility to thrive under pressure and maintain high standards during peak volumesFlexibility to work varied shifts including mornings, evenings, weekends, and holidaysRed Seal Certification (Journeyperson Cook) — strongly preferredformal culinary diploma or Red Seal is an assetHACCP Certification — a valued assetExperience with recipe costing software, food cost and recipe management platforms, and POS systems (e.g., Avero, Micros, or equivalent) — an assetProficiency with Microsoft Office and kitchen management systemsKnowledge of farm-to-table sourcing practices and established relationships with local BC producers — an assetEmbrace the Fairmont brand promise and luxury in your role and in all your interactions.Foster an inclusive environment where every individual feels valued and respectedCreate an environment where colleagues are empowered, supported and recognizedPhysical Requirements
Must be able to stand and walk for extended periodsCapable of lifting and carrying up to 50 lbs.Comfortable operating standard kitchen equipment and working in high-heat environmentsShared office space within the culinary and F&B leadership teams Employee Benefits:
Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits.
Our Values
Respect:
We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.
Excellence:
We make genuine connections, and we cherish every opportunity to make the people around us feel special.
Belonging:
We celebrate our differences. We support each other and we always stand together.
Empowerment:
We have authority to take initiative and anticipate moments that create unforgettable experiences.
Integrity:
We build trust through mutual respect and being authentic.
Diversity & Inclusion
Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.