Executive Chef

Fairmont Hotel Vancouver, known as the ‘Castle in the City’, with its chateau-style green-clad copper roof and gargoyles is an architectural landmark in the heart of Downton Vancouver that captures the hearts and imaginations of all who visit. A registered heritage property operating since 1939, the hotel symbolizes grandeur and timeless elegance.  In spring 2019, Fairmont Hotel Vancouver completed a $75M, five-year multiphase revitalization project. With its prestigious address on Georgia Street, this castle is surrounded by a diverse arts community of galleries and theatres, a thriving shopping district, exhilarating nightlife and world class cuisine. Join our team and welcome our guests to extraordinary experiences at their home away from home.

EXECUTIVE CHEF

Reporting to the Director of Food & Beverage, the Executive Chef is responsible for all Culinary and Stewarding operations, including the overall growth in all areas of guest satisfaction and colleague satisfaction.  The successful candidate will continue to improve food quality and offerings that will add to Fairmont Hotel Vancouver’s reputation as a recognized Food and Beverage destination. This position will require a 'hands on' approach providing coaching and guidance to all leaders and colleagues in the kitchen. In addition, the Executive Chef will be an ambassador for Fairmont Hotel Vancouver and will be involved in interviews and cooking demonstrations with various clients & media outlets.

What is in it for you:

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do 
• The opportunity to have fun at work alongside passionate hospitality professionals who strive to make the world a more welcoming place 
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs 
• Complimentary meal through our Colleague Dining Program 
• A competitive salary ranging from $125,000 - $155,000 with annual compensation reviews based on market, performance, and capabilities.  
• Complimentary dry-cleaning of business attire  
• Up to $150 per year for safety footwear allowance, up to $400 per year for tool replacement allowance 
• Complimentary hotel stay with breakfast for two through our BE OUR GUEST program 
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide 
• The opportunity to work in a luxury hotel environment and a Vancouver heritage building with a historic legacy dating back to 1939 
• Free learning programs through our Academies and discounted eCornell courses 
• Ability to make a difference through our Corporate Social Responsibility activities
• Annual paid vacation, sick leave, up to statutory holidays and birthday leave 
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits  
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP) 
• A monthly travel reimbursement for TransLink monthly passes 

What you will be doing:

Reporting to the Director, Food & Beverage, responsibilities and essential job functions include but are not limited to the following:

• Menu design and direct food preparation, production and control for all food for breakfast, lunch, dinner, room service, banquets, weddings, amenities, staff cafeteria, etc. 
• Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions
• Ensure exceptional quality of all ingredients, preparation, and plating of food items
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
• Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests
• Be visible in the restaurant and events in banquets providing recognition to guests, promoting positive public relations, handling special requests
• Ensure that sanitation standards as set forth by local, provincial Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.
• Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.
• Coach and teach the team by working side by side with them as needed to teach different techniques, prepare new items, etc.
• Always lead by example
• Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and support to all team members, including Manager on Duty Shifts.
• Active in the local community as well as front of house
• Required to work a variety of shifts, including evenings and weekends
• Perform any other job related duties as assigned

Your experience and skills include:

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 3-5 years in an Executive Chef role with a similar hotel brand is required including experience in a large luxury banquet operation
• Diploma in Culinary Management (or comparable) and Red Seal Certificate required
• Demonstrated knowledge of budget planning and financial controls required
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Previous experience in a well-established unionized environment is a distinct advantage
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Visible, pro-active, personally involved in the operation with excellent organizational skills
• Responsive, engaged and interactive with proven ability to build strong relationships and manage through influence
• Energetic, enthusiastic and self-motivated
• Must possess excellent interpersonal and communication skills with the ability to speak effectively with internal and external guests
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Ability to work a variety of shifts, including evenings and weekends
• Proficient in the use of Microsoft Office Applications, Avero, and Birchstreet; and possesses the ability to create and interpret documents such as spreadsheets and accounting information

Physical Aspects of Position (include but are not limited to):         

• Shared office space with Food & Beverage leaders
• Regular standing and walking throughout shift
• Regular lifting and carrying up to 30 lbs
• Regular kneeling, pushing and pulling
• Frequent ascending or descending ladders, stairs and ramps

Visa Requirements:
Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS