Executive Chef
Executive Chef
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Salary Not Disclosed
1 Vacancy
Job Description
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:
- Previous leadership experience in the Culinary field required
- Journeymans papers or international equivalent preferred
- Diploma Certification in a Culinary discipline preferred
- Complete knowledge of classical contemporary and international cuisine
- Technical knowledge in banquet food production and presentation
- Computer literate in Microsoft Window applications
- Strong interpersonal and problem-solving abilities
- Highly responsible and reliable
- Ability to work well under pressure in a fast-paced environment long hours may be required
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs remaining calm and courteous at all time
Physical Demands:
- Lifting-Under 20lbs 10% of Work Time
- Carrying- Under 20lbs 10% of Work Time
- Pulling- Over 20lbs 10% of Work Time
- Sitting 30% of Work Time
- Work Environment- Exposure to humidity dust noise hot and cold temperatures
Additional Information :
All your information will be kept confidential according to EEO guidelines.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
