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Added 1 min ago
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TD
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- Full-time
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Added 1 min ago
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Added 16 mins ago
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Added 47 mins ago
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AccorHotel

Sous Chef - Full Time

Vancouver, BC, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Posting language: English
Posted: Oct 1, 2026

Original job description

Company Description

Company Description

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, and the unspoiled national parks of Canada, to the heart of London, and the deserts of the United Arab Emirates. With Fairmont Hotels & Resorts the opportunities are limitless.

About Fairmont Waterfront:

Fairmont Waterfront redefines hospitality with Pure Coastal Luxury. Our award-winning hotel, nestled on Vancouver's stunning waterfront, is consistently celebrated by top publications like Conde Naste Traveler and recognized as a Great Place to Work® Canada for a second consecutive year. We are Industry leaders in sustainability & embody our commitment to our community, featuring Vancouver's first green roof & rooftop apiary.

Our Culture is strongly rooted in diversity, inclusion, professional growth and development - over 60% of promotions are from within. We are committed to empowering ambitious individuals to thrive. If you're a visionary who shares our values and passion for excellence, join us to help shape the future of luxury hospitality.

Why work at Fairmont Waterfront?

Sustainability and community commitment - recognized with 5 Green Leaves Certification rating from Green Key Global since 2011
Empowering Women in Leadership - More than 50% of leadership team including Executive Level, are women
Celebrating Diversity - our team represents over 60+ countries, fostering an inclusive and global community
Strong Culture of Belonging for the 2SLGBTQIA+ community providing year-round support, including gender inclusive change rooms
Generous perks - Enjoy discounted rates at over 5,800 Accor hotels worldwide through our Colleague Travel Discount Program* food & beverage discounts, transit reimbursement program for Trans Link monthly passes, subsidized meal during your shift through our colleague dining program
Comprehensive Benefits - through our Benefit Plan* including medical, dental and vision coverage, Pension Plan, and more!
Dining Discounts - Get 50% off at our dining establishments in Vancouver, Victoria and Whistler through our Food & Beverage Discount Program
Opportunities to grow at Fairmont Waterfront and across the world at over 5,800 properties with Accor Group
Exclusive Experiences - One free stay through our Be Our Guest Program
Competitive annual salary commensurate with experience. Starting at $75,000

*full-time and part-time status colleagues

About the Application Process:

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. Please complete this mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

Job Description

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 guests
Support the Executive Chef in executing the culinary vision across all outlets and functions
Champion 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 suppliers
Contribute to menu development for the restaurant, lounge, in-room dining, and banquet events, incorporating local and seasonal product availability
Maintain and ensure a clean, organized, and safe kitchen environment at all times, in full compliance with Food Safe and HACCP standards
Monitor inventory, assist with ordering through BirchStreet, and support food and labor cost control
Implement and track food waste reduction initiatives and report on sustainability KPIs as part of the hotel's Green Key and environmental commitments
Support recipe costing and food cost management in alignment with budgetary targets
Help manage efficient scheduling to align with forecasted business volumes

Team Development & Communication

Provide hands-on leadership to kitchen colleagues while fostering a supportive, high-performance culture
Conduct pre-shift briefings and assist with training and onboarding of new team members
Serve as a liaison between kitchen and front-of-house teams to support guest satisfaction and service delivery
Lead the kitchen team in the absence of more senior chefs as required

Creativity & 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 outlets
Lead and participate in sustainability initiatives including food waste tracking, composting programs, and the reduction of single-use materials in kitchen operations
Measure and report on sustainability KPIs including food cost %, waste diversion rates, and local sourcing percentages
Foster relationships with local suppliers and farmers to ensure the freshest, most responsibly sourced ingredients are available to the culinary team

Qualifications

Food Safe Certification (Level 1 or higher) - Required
to 7 years of culinary experience in a high-volume luxury hotel or fine dining environment
Minimum 2 years of experience in a supervisory role or above
Strong knowledge of food safety standards, HACCP protocols, and kitchen operations
Strong 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 systems
Excellent communication, leadership, and organizational skills
Ability to thrive under pressure and maintain high standards during peak volumes
Flexibility to work varied shifts including mornings, evenings, weekends, and holidays
Red Seal Certification (Journeyperson Cook) - strongly preferred
formal culinary diploma or Red Seal is an asset
HACCP Certification - a valued asset
Experience with recipe costing software, food cost and recipe management platforms, and POS systems (e.g., Avero, Micros, or equivalent) - an asset
Proficiency with Microsoft Office and kitchen management systems
Knowledge of farm-to-table sourcing practices and established relationships with local BC producers - an asset
Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
Foster an inclusive environment where every individual feels valued and respected
Create an environment where colleagues are empowered, supported and recognized

Physical Requirements

- Must be able to stand and walk for extended periods
- Capable of lifting and carrying up to 50 lbs.
- Comfortable operating standard kitchen equipment and working in high-heat environments
- Shared office space within the culinary and F&B leadership teams

Additional Information

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.

Job-Category: Culinary

Job Type: Permanent

Job Schedule: Full-Time

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More about this job

Responsibilities

The Sous Chef will oversee daily kitchen activities across restaurant and banquet operations while mentoring junior staff and ensuring high culinary standards. They will champion a farm-to-table philosophy by sourcing sustainable ingredients and managing food costs to meet budgetary targets.

Requirements

Candidates must have at least 7 years of culinary experience in luxury or fine dining environments, including 2 years in a supervisory role. A Food Safe Certification is required, and Red Seal Certification is strongly preferred.

Skills

Culinary leadership
Menu development
Food safety
HACCP
Inventory management
Cost control
Sustainability
Team training
Farm-to-table sourcing
Allergen management
High-volume kitchen operations
Recipe costing
Communication
Organizational skills

Benefits

Medical coverage
Dental coverage
Vision coverage
Pension plan
Food and beverage discounts
Transit reimbursement program
Subsidized meals
Be our guest program

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Culinary
Hospitality
Luxury Hotel
Food Safe
HACCP
Red Seal
Sustainability
Farm-to-table
Inventory Management
Cost Control
Banquet Operations
Menu Development
BirchStreet
Avero
Micros
Microsoft Office
Green Key
KPIs
Allergen Management

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