Head Chef

Are you ready to join a team that thrives on excellence and embraces limitless potential? Fairmont Southampton, on the island of Bermuda, seeks exceptional individuals like you to be part of our award-winning team and shape the future of hospitality. Our resort is Bermuda's largest, offering 593 luxurious guest rooms, nine restaurants, a 30,000-square-foot spa, an 18-hole par three golf course, and a captivating Beach Club. As we embark on an exciting future, including a multi-million dollar renovation, the opportunities for growth and success are boundless. Our culture emphasizes respect, teamwork, and professionalism, supported by comprehensive benefits, including health insurance, worldwide travel discounts, and wellness programs. Join our diverse and inclusive team, where your unique talents and perspectives are celebrated. Become a key player in delivering extraordinary experiences to individual and group travelers from around the globe, surrounded by the natural beauty of Bermuda. Dare to go beyond the ordinary, unlock your potential, and make a lasting impact at Fairmont Southampton. Together, let's create memories that exceed expectations. #BeLimitless

As Head Chef you are responsible for overseeing the day-to-day running of the kitchens while maintaining the consistency and quality of food. Responsible for menu planning, managing the culinary and stewarding teams, financials, health and safety including food hygiene procedures, ensuring a smooth and efficient kitchen operation. The ideal candidate is a leader who enjoys training and developing a culinary team and has had a proven track record of developing others on their team.

Reporting to the Executive Chef and forming part of our Leadership Team, this hands on role will see you hold the following primary responsibilities in and out of the kitchen:

• Lead our kitchen operation (all meal periods, plus conferencing) with passion, enthusiasm, creative flair to ensure outstanding service, quality and efficiency
• Manage the daily planning, directing, preparation, production, and presentation of food at the highest quality standards for an operating restaurant line
• Participate in all stages of the employee life-cycle (recruitment, induction and on boarding, development, feedback and farewell) ensuring to create an inclusive, high performing culture in line with Company values
• Develop seasonal menu items and specials with a focus on gastronomy that optimizes profitability based on cost analysis and guest preferences.
• Participate in discussions and provide insights on menu pricing, portion control, and food cost management.
• All administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Conduct daily shift briefings, ensure effective staff scheduling, participate in and/or lead meetings, prepare reports summarizing profitability, customer satisfaction etc.,
• Be the leader in managing food waste and ensuring all food waste management controls are implemented successfully.
• Ensure compliance with food safety, HACCAP, WH&S, hygiene and workplace health and safety legislation and regulation
• Collaborate with Sales & Marketing and the Food & Beverage Team to create and implement promotional activities and specials to increase revenue
• Work closely with the Revenue Management team to understand customer demand, pricing strategies, and promotional initiatives
• Collaborate with the Purchasing Department on vendor relationships
• Maintain current knowledge of guest feedback; constantly seek opportunities to follow up on their experience,
• Deliver Leading Quality Assurance Standards for your position
• Other duties as assigned

• An accredited Culinary Diploma and/or culinary certification (Red Seal certificate, Journeyman’s papers, or international equivalent)
• Seven (7) year’s relevant experience working in all areas of a high volume luxury hotel/resort environment is required
• A minimum of 2 years as a Head Chef or Sous Chef required in either a luxury free standing or hotel kitchen.
• Must have financial management skills, able to work and understand financial information, budgeting, scheduling, data and basic arithmetic functions
• Excellent leaderships skills required, with a hands on approach preferred
• A strong understanding of rostering and costings
• The ability to deliver consistent, high quality food whilst maintaining food costs
• The ability to lead, develop and motivate the team
• Strong time management skills, impeccable attention to detail and the ability to work well under pressure
• The ability to effectively train, multi-task with experience in problem solving
• Strong interpersonal and communication skills (verbal and written, fluent in English) are required
• Must work well in stressful, high pressure situations, maintaining composure and objectivity
• Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
• Computer literacy in MS Office applications is required
• Strong work ethic, highly responsible, reliable and the ability to work shifts, extended hours including evenings, weekends and public holidays is required