Cluster Executive Chef at Fairmont Hotels & Resorts

The Cluster executive chef will ensure that the departments are always striving to exceed our guest, overs and shareholder expectations. Through your leadership, you will ensure that the product is of the highest possible quality with regards to preparation, presentations and menu selection while leading a stellar team of culinary professionals.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21 

What you will be doing:

Reporting to the General Manager, your responsibilities and essential job functions include but are not limited to the following: 

• Meet  with Culinary Management to communicate daily operational challenges & successes.
• Promote a fun, professional and disciplined work environment
• Lead by example using Fairmont’s Mission, Vision and Values,
• Support/Coach/Lead and Motivate kitchen colleagues & managers.
• Chairs weekly Sous Chef meeting.
• Ensure all kitchen colleagues & managers are aware of standards and expectations.
•  Ensure proper hygiene and Health Authority, promoting Health and Safety at all time.
• Ensure that safe catering requirements are met.
• Conduct daily walk through hotel kitchens and accompanying areas to ensure proper cleanliness.
• Lead departmental Engagement sessions and create action plans to improve overall employee experience.
• Approve all food menus including Banquet, IRD and outlets.
• Actively walk through the hotel to ensure all outlets and Banquet rooms exceed Fairmont standards in terms of food quality and set-ups.
• Interact closely with catering department to assist in meal co-ordination while meeting with clients.
• Ensure all VIP & Royal visits are handled and prioritized properly.
• Continually expand on our current food product to lead our colleagues to the next level.
• Strives to improve the Reputation Performance Score through enhanced food quality, menu content and timeliness of service.
• Keep current on new trends in the market place.
• Ensure that the Culinary managers utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.
• Strive to achieve monthly labour and food cost budget
• Minimize wastage/spoilage in all kitchen areas.
• Strive to ensure that projects are completed by assigned deadlines.
• Conduct spot checks of hotel suppliers and other companies that would like to supply the hotel.
• Conduct meeting with food suppliers, review products, prices, quality, delivery etc.
• Maintain staffing guidelines, as to yearly budgets/business, hires, disciplines, terminates if required
• Attends hotel/division/leader meetings.
• Maintain storeroom par level and realize the importance of food turnovers.
• In conjunction with the Chief Steward, maintain the chine, glassware and silver inventories.
• Hold performance reviews with the Executive Members of the culinary department.

Your experience and skills include:

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury or premium property
• Excellent planning and organizational skills;
• A creative approach to the production of high quality food;
• Excellent leadership & training skills;
• A business focused approach to managing a hotel kitchen;
• Ability to build relationships, internal and external, to the hotel and the Company;
• Excellent communication skills;
• Ability multi-task and meet deadlines.
• Up-to-date with current trends