Executive Chef

About the Role Reporting to the Director, Food & Beverage, the Executive Chef’s primary responsibility is to ensure a high‑quality food product by supervising all Chefs and the 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 offer professional, engaging, and friendly service Lead an outstanding culinary team in a high‑volume, luxury hotel Be innovative, detail‑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 decisions regarding printing, layout, posting, and distribution of menus while ensuring consistent preparation and presentation for all food items through production and demonstration Execute stewardship in collaboration with the Executive Steward to uphold cleanliness and hygiene in the kitchen Supervise Chefs in all phases of food production, ensuring adequate operations in all outlets (plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of outlets, receiving daily inventories, log‑on report, and food cost report Review and approve weekly payroll Support environmental initiatives by seeking organic food options when possible 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 develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Engage in ongoing employee training and development; continuously provide and encourage opportunities for internal and external training Follow and enforce fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Perform other duties as assigned Qualifications Previous leadership experience in the culinary field required Journeyman’s papers or international equivalent preferred Diploma or 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 Windows 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 times Physical Demands Lifting – under 20 lbs (10% of work time) Carrying – under 20 lbs (10% of work time) Pulling – over 20 lbs (10% of work time) Sitting – 30% of work time Work environment – exposure to humidity, dust, noise, hot and cold temperatures All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr