Executive Chef

What do we expect from you?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 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 operationsConsistently offers professional, engaging and friendly serviceLead an outstanding culinary team in a high volume, luxury hotelBe innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparationDevelop and prepare new signature items for the Hotel and/or special functionsEffectively 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 demonstrationExecutive Steward reports to this roleWorks in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchenSupervise 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 reportReview and approve weekly payrollSupport environmental initiatives by, when possible, seeking organic food optionsAttend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetingsCommunicate to engineering any physical maintenance problemsPromote professional work habits that will develop an environment of respect, integrity, teamwork, and empowermentEnsure 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 reviewsDirect involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external trainingFollows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee GuideSeek opportunities to increase revenuesOther duties as assigned