The Garde Manger Sous Chef is responsible for the leadership and execution of all cold kitchen operations, also assumes the responsibilities of the hot kitchen in the absence of the banquet chef. This includes the preparation and presentation of salads, cold appetizers, charcuterie, and buffet displays. The role supports banquet and à la carte service, ensuring high standards of quality, consistency, food safety, and operational efficiency. What is in it for you: $70,000 annual salary Employee travel program offering discounted rates in Fairmont’s and Accor worldwide Parking/Commuting Discounts Paid meal breaks with complimentary meals served in our Staff Dining room Learning programs through our Academies Medical, dental, vison insurance available for all full-time colleagues and their families. Additional supplemental insurance available. Free base employee only medical insurance 401K Retirement plans with a 4% match for all colleagues Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Fun, elegant atmosphere with amazing colleagues! Key Responsibilities: Supervise daily operations of the garde manger (cold kitchen) Prepare and oversee production of cold foods including salads, dressings, hors d’oeuvres, pâtés, terrines, and composed platters Ensure consistency in food quality, taste, and presentation according to established standards Coordinate cold food production for banquets, events, and restaurant service Assist with menu planning, recipe development, and tastings Maintain proper food handling and sanitation Train, mentor, and supervise culinary team members Monitor inventory levels, place orders, and control food costs Ensure proper labeling, storage, and rotation of all food products (FIFO) Maintain a clean, organized, and safe work environment
Minimum 3-5 years culinary experience in garde manger or cold kitchen operations Experience in a luxury hotel with comparable service and standards Strong knowledge of cold food preparation, charcuterie, and modern plating techniques Valid King County Food Handler Certificate required Previous supervisory experience required Excellent interpersonal and communication skills Aspires to become a Executive Chef with Fairmont Hotels and Resorts Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skills Must be innovative, detail oriented and quality conscious Must have valid USA work authorization Work Schedule Flexible availability required, including evenings, weekends, and holidays
All your information will be kept confidential according to EEO guidelines. Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We are an equal opportunity employer. All offers contingent on background check and E-Verify. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS