Executive Chef

What do we expect from you

Reporting to the Director Food & Beverage the Executive Chefs primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production.

Objectives / Accountabilities :

• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
• Consistently offers professional engaging and friendly service
• Lead an outstanding culinary team in a high volume luxury hotel
• Be innovative detailed oriented quality conscious and aware of new trends in presentation and preparation
• Develop and prepare new signature items for the Hotel and / or special functions
• Effectively plan and develop menus for the hotel considering factors such as product availability food and service cost marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing layout posting and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Executive Steward reports to this role
• Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen
• Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e.  plate presentation food portion size visual appeal taste and temperature)
• Oversee daily activities such as preparation for all food items sanitation of the outlets receiving daily inventories log on report and food cost report
• Review and approve weekly payroll
• Support environmental initiatives by when possible seeking organic food options
• Attend F&B meetings Banquet Event Order (BEO) meetings schedule and conduct monthly department meetings
• Communicate to engineering any physical maintenance problems
• Promote professional work habits that will develop an environment of respect integrity teamwork and empowerment
• Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs food costs expenses etc.)
• Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews
• Direct involvement with ongoing employee training and development; continuously provides and / or encourages employees in opportunities for internal and external training
• Follows and enforces fire prevention policies and all Hotel regulations including those listed in the Employee Guide
• Seek opportunities to increase revenues
• Other duties as assigned

Qualifications : Qualifications :

Physical Demands :

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Remote Work : No

Employment Type : Full-time

Key Skills

Culinary Experience,Restaurant Experience,Kitchen Management Experience,Kitchen Experience,Labor Cost Analysis,Catering,Management Experience,Cooking,Cost Control,Menu Planning,Sanitation,Leadership Experience

Experience : years

Vacancy : 1