Executive Chef

Company Description

In this role, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable experiences for our guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.

Job Description

What is in it for you:

• Be part of a progressive luxury hotel in the heart of Vancouver, proudly recognized as a Great Place to Work and the first hotel in North America to achieve Single-Use Plastic Free Certification.
• Opportunity to lead a talented culinary team, drive innovation, and shape exceptional dining experiences across our diverse food and beverage outlets and high-profile events.
• A competitive salary, starting from $165,000.00 per annum.
• Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler.
• Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties.
• Complimentary work meals through our Colleague Dining Program.
• TransLink monthly pass reimbursement program.
• Comprehensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply).
• Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply).
• A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues.
• Opportunities to champion sustainability, charitable initiatives, and community engagement.
• Access to leadership development, professional growth, and career opportunities across Fairmont and Accor's global portfolio.

What you will be doing:

Reporting to the Executive Operations Manager, the Executive Chef is responsible for overseeing the daily operation of 6 culinary kitchens and the Stewarding Department. The multi-dimensional Food and Beverage Outlets including Botanist, Lobby Lounge & Raw Bar, In Room Dining and Banquets. Responsibilities include, but are not limited to the following:

• Develop a best-in-class strategy to ensure Fairmont Pacific Rim’s dining experiences are top of mind in the Vancouver and the North American dining scene
• Ability to balance Fairmont Pacific Rim’s reputation and the day-to-day operation, while managing the fiscal responsibilities of the business
• Lead Botanist’s culinary program to the next level of recognition
• Develop & oversee a comprehensive action plan, based on results from the annual Colleague Engagement Survey
• Motivate, lead, coach and develop a large culinary team, and monitor the performance levels of all team members
• Ensures standards across fine dining, casual and contemporary cuisine styles, with the same quality delivered at volume in banquets and events; keeps current on industry trends
• Develop and promote training programs with all kitchen employees, including the on-boarding of new colleagues and on-going training throughout each area
• Ensuring the finest quality and value of food products is available and presented to guests in all areas of the hotel
• Development and preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation and guest expectations
• Maintain and Develop Fairmont Culinary Apprenticeship program
• Ensures that all kitchen equipment is in good working order and is properly maintained and utilized
• Available and interested in media opportunities to showcase food & beverage products
• Commitment to Fairmont standards and initiatives including sustainability, Green Cuisine and locally sourced ingredients
• Ensures all aspects of health and safety are maintained, utilizing HACCP program as a model for health and safety within the kitchen
• Performs any and all other tasks which are assigned

Qualifications

Your experience and skills include:

• Minimum 10 years’ experience within all areas of the culinary field

• Minimum 5 years as an Executive Chef or Chef de Cuisine in a luxury hotel, Michelin starred restaurant or kitchen of similar caliber

• Proven senior leadership of large culinary brigades in a Michelin starred restaurant or kitchen of similar caliber

• Experience in opening and repositioning of restaurants in a leadership role

• Sound understanding and proven track record in operating high level fine dining and quality casual dining outlets

• Be able to provide oversight of the Raw bar requiring understanding of Japanese restaurant operations - be fully aware of trends and set up culinary programs accordingly

• Understanding and proven track record in high end midsize / larger banqueting operations

• Sound working knowledge and ability to set up internationally recognized food safety and Hygiene programs (HACCP)

• Proven track record as an administrator, trainer and developer, with strong communication and organizational skills with all departments

• Proven abilities in attaining targets in all key measurements (EES, LQA, H&S, G.O.P. and JDP)

• Demonstrated ability to build a strong Kitchen team through colleague engagement, recruitment, training and organization

• Strong leadership ability with specific strengths in quality production and innovative style

• Proven ability to achieve fiscal targets through implementation of inventory control logistics

• Additional Information

Your team and working environment:

• At Fairmont Pacific Rim, culinary excellence is driven by creativity, collaboration, and a passion for delivering extraordinary experiences. As Executive Chef, you will lead a diverse and talented culinary team across our distinctive dining venues, banquet operations, and in-room dining. You will foster a culture of innovation, mentorship, and excellence, empowering your team to push boundaries, celebrate local ingredients, and bring memorable culinary experiences to life.

• Visa

Requirements

• Must be legally elig