Banquet Sous Chef (Sommelier and Chef Jobs: Hotels)

Full Time

  Claremont Club & Spa - A Fairmont Hotel

  Claremont, California

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. Your passion for managing food preparation as Sous Chef will inspire your team to create truly spectacular fare. 
Hotel Overview:  Born of a golden era, the history of The Claremont dates back to the early days of the Gold Rush, when a Kansas farmer by the name of Bill Thornburg "struck it rich".  The Claremont boasts an award winning Spa & The Club at The Claremont. 
Summary of Responsibilities:
Reporting to the Banquet Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:             
  • Provide warm, sincere and engaging service that follows the service essentials, ensuring Guests feel valued
  • Treat each and every Guest as a unique individual, personalizing the interaction(s) with thoughtful and personal touches
  • Resolve Guest problems and never say “no” without offering an alternative.  OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
  • Be an ambassador for the Brand, Hotel, Community and Colleagues
  • Be guided by and always exhibit Fairmont core values; respect, integrity, teamwork, accountability & Excellence
  • Be aware of, support and ensure all health and safety policies, environmental policies & evacuation procedures including updates are adhered to
  • Follow and deliver all Leading Quality Assurance Standards for your position
  • Supervise and control a banquet team of approximately 6 staff .  Take personnel actions with respect to these employees including coaching, training, performance reviews and disciplinary discussions, when needed. 
  • Conduct daily Shift Briefings to Colleagues
  • Actively share ideas, opinions and suggestions in daily shift briefings
  • Assist in the development of new banquet menu ideas, offerings and displays
  • Ensure a safe, clean hotel at all times and take ownership for your area
  • Adhere to grooming policies to ensure a professional appearance is always maintained
  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  •  Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
  • Ensure all kitchen Colleagues are aware of standards and expectations
  • Adhere to payroll costs and productivity within budgeted guidelines
  • Provide extensive hands on training for all new and transferred colleagues
  • Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and Sanitation policies when handling food and beverage
  • Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback
  • Continually strive to improve food preparation and presentations
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  • Have full knowledge of all menu items, daily features and promotions
  • Maintaining labour cost through productive use of labour and ensuring that resources are properly allocated to support business levels
  • Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts
  • Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
  • Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
  • Assume supervisory responsibilities during the absence of the Executive Sous Chef/Executive Chef 
  • Other duties as assigned 
  • 2-3 years previous leadership experience in the Culinary field required in a high volume 4 or 5 star Hotel
  • Journeyman’s papers or international equivalent required
  • Diploma/Certification in a Culinary discipline an asset
  • Previous experience with custom menu design, writing and creation in line with the client’s vision
  • Proven track record of cost control including food, equipment, labor and wastage to meet the food quality goals and hotel’s financial goals
  • Enthusiastic with an outgoing personality who is very guest driven
  • Demonstrate real passion for menu planning, developing colleagues and experimenting with new trends
  • Experienced in organic farming and products and asset
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Firm understanding of F&B P&L statement and how they impact that
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • A minimum of 5 years’ experience in a similar hotel environment
  • Must be able to work flexible shifts
Physical Aspects of Position (include but are not limited to): 
  • Constant standing and walking throughout shift, must be able to stand for long periods of time (for up to 8 hours) 
  • Frequent lifting and carrying up to 50 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Occasional ascending or descending ladders, stairs and ramps

Must adhere to FH&R policies including Grooming, Workplace Harassment and Code of Ethics 

Visa Requirements:
All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA).
This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

How To Apply

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