Executive Chef
Executive Chef
Posted on :
08-12-2024
Employer Active
1 Vacancy
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Job Description
Summary of Responsibilities:
Reporting to the Director of Food & Beverage and working in partnership you will be responsible for the creative direction and execution of the Culinary Program at Fairmont Waterfront.
- Lead the daytoday operations of the kitchen through an active presence on the floor leading your teams to deliver service excellence
- Lead and oversee the entirety of the culinary and stewarding departments supporting the entire hotel Food and Beverage operations
- Overseeing the Culinary & Stewarding Department including scheduling labour management inventory and performance management
- Effectively participate in managing the departmental budget through purchasing inventory management pricing and managing labour
- Drive revenue and profit through the development and implementation of menu design strategies practices and promotions
- Maintain food safety and sanitation of the kitchen through industry leading food safety protocols in line with EHC and VCH standards
- Highly involved in sourcing products and building relationships with local vendors
- Represent the Culinary Program at Fairmont Waterfront at external events
- Collaborate with other departments to ensure effective operation of the hotel and exceptional guest experiences
- Train and lead the culinary team ensuring they have the skills training and tools to deliver world class culinary experiences
- Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items ingredients and techniques
- Personally engage with guests ensuring exceptional culinary experiences
- Take initiative to ensure guest satisfaction metrics are met or exceeded responding personally to guest feedback.
- Participate in the recruitment and onboarding of new colleagues
- Promote the growth and development of internal talent and support the culinary apprenticeship program
- Proactively participate in colleague engagement initiatives
- Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community on social media and the press
- Adhere to all Company policies procedures and values
- Other duties as assigned
Qualifications :
Qualifications:
- Minimum of 3 years experience as an Executive Chef or Executive Sous Chef role of a Luxury Hotel
- Demonstrated passion for cuisine guest experience and colleague engagement.
- A strong understanding of local food products and culinary tends.
- Food Safe level 1 or VCH recognized equivalent certification.
- Interprovincial Red Seal or equivalent certification an asset.
- Proven organizational skills; managing in a busy multiple outlet environment.
- Selfmotivated detail oriented and well organized excellent work ethic with a high degree of responsibility.
- Excellent oral and written communication skills.
- Computer literate; well versed in Microsoft Office applications.
- Proven ability to work in a fastpaced customer service driven environment.
- A team player with the ability to train coach build relationships and motivate employees.
- Practical understanding of productivity and labour cost.
- Versed on calculation and tracking of food cost.
- Understanding of safe work practices and initiatives to reduce or eliminate accidents.
- Proven ability to drive revenues and profit without sacrificing colleague and customer experiences.
- Strong interpersonal and problem solving abilities.
- Ability to taste all food products.
Physical Aspects of Position (include but are not limited to):
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Occasional kneeling pushing pulling lifting
- Occasional ascending or descending ladders stairs and ramps
- Constant standing and walking throughout shift
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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