What do we expect from you?
Reporting to the Director, Food & Beverage, the Executive Chef鈥檚 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