Banquets Sous Chef

Hawthorne, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Work Schedule

Standard Hours

Benefits

discounted hotel rooms

Discounted food and beverage rates

Learning and Development Programs

Career growth opportunities

corporate social responsibility initiatives

competitive salary

inclusive work environment

Job Description

Fairmont Century Plaza is an iconic luxury hotel located in the heart of Los Angeles, California, part of the prestigious Fairmont Hotels and Resorts brand. Known for its rich history and legendary status as the "Western White House"—the only venue outside the White House to host official state dinners—the hotel embodies a refined blend of tradition and modern sophistication. Recently modernized, the Century Plaza offers an elevated guest experience through its unique architecture, expressive décor, magnificent features, and exceptional service. This landmark property is renowned for creating unforgettable experiences for guests visiting from all over the world, whether for business... Show More

Job Requirements

High school diploma or equivalent
Minimum 2 years experience as Chef de Partie or Kitchen Manager
Proven leadership skills
Knowledge of culinary trends
Strong communication skills in English
Ability to perform job with attention to detail, speed and accuracy
Food handling/sanitation certification preferred
Ability to work as part of a team
Basic mathematical skills
Ability to maintain kitchen equipment safely
Eligible to work in the USA

Job Qualifications

Previous managerial experience is a plus
Proven leadership and managerial skills supporting colleague growth, teamwork and customer service
Current on culinary trends and committed to ongoing culinary development
Creative with strong service skills and ability to energize a diverse culinary team
Computer literate
Attention to detail, speed and accuracy
Ability to work cohesively within a team
Ability to use all senses to ensure quality standards
High school diploma or equivalent training certification
2+ years experience as Chef de Partie or Kitchen Manager, preferably in fine dining or five-star environment
Food handling and sanitation certification desirable
Ability to communicate in English with guests, co-workers and management
Ability to compute basic math calculations
Ability to expand and condense recipes

Job Duties

Comprehend and execute Culinary Culture Manual and Union Standards
Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
Role model service promises and ensure direct reports focus on delivering service essentials
Manage banquet kitchen operations in partnership with Executive Events Chef
Liaise daily with Stewarding Leadership for orderly and inspection-ready back-of-house spaces
Ensure consistency in food preparation according to recipes and standards
Adhere to Birchstreet Ordering and Receiving Standards
Conduct daily shift briefings with culinary, stewarding and front-of-house staff
Keep kitchen colleagues informed of standards and expectations
Collaborate with Food & Beverage managers and chefs to improve guest feedback and satisfaction
Maintain and enhance food products through creative menu development and presentation
Possess full knowledge of all menu items, features and promotions
Perform functions according to Banquet Event Orders
Actively interact with guests at tables
Balance operational, administrative and colleague needs
Ensure timely and consistent performance management and training of colleagues
Follow all safety and sanitation policies, ensure compliance with EcoSure audits and Health Department standards
Conduct mock Health & EcoSure audits and review regulations
Properly maintain and use kitchen equipment
Review assignments and anticipate business levels with Executive Events Chef
Document attendance and coordinate staff breaks
Communicate assignment changes during shifts
Inspect cleanliness and condition of tools, equipment and supplies
Monitor staff performance and adherence to department standards
Ensure compliance with hygiene, security, health and safety laws
Minimize waste and control food costs
Restock depleted items
Promote teamwork within the kitchen and with other departments
Participate in Culinary Department meetings
Assist other departments as needed
Perform other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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