Executive Chef

For more than a century, Hamilton Princess & Beach Club is Bermuda's only luxury urban resort. Our world-class accommodations, internationally revered modern art collection, celebrated restaurants, spa, and more, are why we appeal to Bermuda’s luxury travelers, as well as our magical team of colleagues.

Here at the iconic “Pink Palace” we embrace the spirit of being unique, passionate, pleasant, while keen on turning moments into memories for our guests – the Fairmont way. 

As a member of our Princess Team, all Heartists are valued and recognized, the same as our guests and local communities. Consider joining us, if you enjoy:

• Connecting guests to the extraordinary place we call home
• Discovering a broad offering of career paths
• Learning and thriving among a group of international hospitality professionals
• Being passionate about people and attentive to the world - we are globetrotters!
• Going beyond the walls of our hotel to support our community
• Taking pride in our differences

Then this could be THE perfect opportunity for you, and we cannot wait to welcome you.

#WeAreHamiltonPrincess

Summary of Responsibilities:

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

• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results and implement remedial action plans as required
• Lead and manage the day-to-day culinary operations to ensure the highest level of service and guest satisfaction is achieved
• Ensure the finest quality and value of food products is available and presented to guests in all areas of the hotel
• Develop and prepare menus suitable to food & beverage outlets focusing on quality, consistency, creativity and presentation exceeding guest expectations
• Keep abreast of  industry trends via all modalities (tradeshows, publications, industry electronic research tools) and implement appropriate changes to Fairmont’s food offerings in a timely manner
• Resolve guest concerns in a prompt and efficient manner, follow correct documentation procedures and ensure managers and relevant departments are notified in a timely manner
• Ensure adequate cost control by utilising proper scheduling techniques, minimisation of waste, proper allocation of food products and inventory control
• Contribute to the profitability of the Food & Beverage division through strategic and innovative promotional initiatives and regular assessment of the food product vs. value perceived
• Assist in annual budget preparation and  monthly forecasting as required
• Ensure food safety and hygiene practices are consistently utilized by all culinary and stewarding colleagues engaged in food preparation and kitchen cleanliness
• Oversee and direct menu planning and healthy dietary preparation of quality foods to be served in our colleague cafeteria
• Ensure that all colleagues are trained in and consistently practice safe equipment / tool handling techniques
• Work with the Director of Facility Operations to ensure that all kitchen equipment is in good working order and that an ongoing preventative maintenance program is implemented and managed
• In conjunction with the Director of Learning;  develop training programs for all kitchen colleagues, including implementation and maintenance of corporate Apprenticeship program
• Develop and maintain close and effective working relationship with all supporting departments
• Follow and ensure compliance with all corporate, hotel, departmental and safety policies and procedures
• Participate and support hotel Heartist committees
• Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
• Performs other related duties and projects as assigned

• Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required; active member of Les Chefs D’Or is an asset
• At least 10 years’ experience as an executive chef in a high volume, fine dining restaurant or in a 5 star luxury hotel environment is required
• Knowledge of contemporary food presentation and cooking methods is required
• Current HACCP certification is required and demonstrated ability to ensure that proper food safety and hygiene standards are consistently practiced by all culinary and stewarding colleagues is required
• Proven leadership and managerial skills supporting an environment of exceptional customer service
• Demonstrated ability to energise a team of culinary professionals with a diverse range of skills and to provide support to ensure colleague growth and development
• Proven financial planning skills with the ability to analyse data, trends and implement strategies for improvement
• Proven ability to work effectively in a demanding and fast paced environment remaining calm and courteous at all times
• Demonstrated excellent written and oral communication skills are essential
• Computer literacy with MS Office Suite of programmes is essential
• Current First Aid/CPR certification training is an asset

• Extensive walking / standing for long periods of time is required
• Environmental Stress: Working in a hot, busy atmosphere for long periods of time from time to time
• Physical effort: Does not lift weight over 50lbs
• Visual Effort: Medium