Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Chef de Cuisine, you will manage this dynamic department with flair, engaging your team and inspiring a complement of truly spectacular menu offerings.

Summary Of Responsibilities:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Conduct daily shift briefings to Kitchen Colleagues.
• Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production.
• Cost menus accurately.
• Ensure all Kitchen Colleagues are aware of standards and expectations.
• Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback.
• Maintain and enhance the food products through creative menu development and presentation.
• Maintain cleanliness and proper rotation of product in chillers.
• Balance operational, administrative and Colleague needs.
• Ensure proper staffing and scheduling in accordance to productivity guidelines.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Other duties as assigned.

• Competitive salary ranging from $98,000 to $131,000 USD Gross Annually.
• Opportunity to work in a historic and prestigious hotel.
• Dynamic and supportive culinary team environment.
• Equal Opportunity Employer with a commitment to diversity.

• Previous leadership experience in the Culinary field required.
• Journeyman’s papers or international equivalent preferred.
• Diploma or Certification in a Culinary discipline preferred.
• Computer literate in Microsoft Windows applications.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Focus on guest needs, remaining calm and courteous at all times.