Restaurant Chef (Full-Time)

Position summary

As part of the overall Fairmont Chteau Laurier Kitchen operations this role is responsible for supporting the food & beverage kitchen operations and is called to work in every kitchen Outlets of the hotel as required. The main focus of the role will be the launching and leading the Akira Back restaurant at Fairmont Chteau Laurier. The Restaurant Chef will be charged with translating Chef Backs brand standards and culinary philosophy into an operation that drives revenue creates buzz and meets Fairmonts luxury standards. The ideal candidate is commercially savvy a creative culinary innovator and a natural leader who embodies Accors core values of innovation trust guest passion respect and sustainable performance while living Fairmonts values of respect integrity teamwork and empowerment.

Key responsibilities

Strategic & business leadership

• Concept execution & growth: champion the Akira Back brand maintaining consistent quality and authenticity. Understand the business drivers of a standalone restaurant and collaborate with marketing and revenue teams to position Akira Back as a destination restaurant that resonates with locals and hotel guests.
• Financial accountability: develop annual budgets forecast revenues and set performance targets. Control food labour and operating costs and implement systems to maximize profitability.
• Innovation & brand relevance: stay abreast of dining trends and guests preferences; adapt menus and experiences to keep the restaurant relevant. Embrace Accors spirit of conquest and innovate boldly.

Culinary & creative leadership

• Menu development: design menus that honour Japanese and Korean traditions while reflecting Chef Backs culinary storytelling. Create dishes that blend traditional techniques with modern interpretations and guide presentation portioning and plating.
• Quality & safety: source superior ingredients recognizing premium products and ensuring they meet Fairmonts service promise. Uphold rigorous foodhandling and sanitation standards; lead the team through inspections and certification processes to ensure compliance.
• Innovation & technique: introduce and train staff on contemporary cooking methods dry ageing and other techniques used in Akira Back establishments. Maintain continuous improvement of kitchen workflow and equipment.

Operations

• Procurement & supply chain: develop purchasing specifications for specialty Japanese and Korean ingredients. Build relationships with local artisans and suppliers; Fairmont encourages showcasing local flavours and sustainable practices.
• Sustainability & community: align the operation with Fairmonts longstanding commitment to environmental stewardship and responsible tourism. Promote wastereduction initiatives and collaborate on Accors Green Partnership goals.
• Guest experience: set service standards that deliver Fairmonts promise to make special happen with every stay. Be visible in the dining room engaging with guests and sharing the story behind dishes.

Talent management & leadership

• Team building: recruit train and mentor a diverse culinary brigade fostering a collegial culture grounded in fairness and dignity. Lead by example demonstrating respect integrity and empowerment in all interactions.
• Performance management: establish clear goals conduct regular reviews and support colleagues career progression. Promote an opendoor environment and encourage feedback.
• Cultural ambassador: act as the face of Akira Back participating in community events and collaborating with local chefs and producers. Uphold Accors Heartist culture by connecting authentically with colleagues and guests.
• Support: Bring hands on support to the overall kitchen operations of the Hotel for all Outlets as required by the operations.

Qualifications :

• Experience: At least two years as a Restaurant Chef working directly with Chef Akira Back with demonstrable mastery of his culinary style. Broad handson experience in Japanese and Korean cuisines is essential as is experience leading highvolume luxuryhotel or finedining restaurants.
• Education: Highschool diploma or GED plus a minimum of ten years experience in restaurants/hotels; a degree in culinary arts or hospitality management is preferred.
• Leadership: Proven ability to lead and inspire large teams manage complex operations and deliver exceptional guest experiences.
• Values & culture: Commitment to Accors core valuesinnovation trust spirit of conquest guest passion respect and sustainable performanceand Fairmonts values of respect integrity teamwork and empowerment. Passion for environmental stewardship and community engagement.

Additional Information :

Fairmont Chteau Laurier is proud to provide employment accommodation during the recruitment process. Should you require any accommodations please notify us.

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

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