Executive Chef

Job summary

The Executive Chef oversees the daily operations of six culinary kitchens and the Stewarding Department to ensure exceptional dining experiences. They are responsible for leading, coaching, and developing a large culinary team while managing fiscal targets and maintaining high quality standards.

Job details

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 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 Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

What you’ll do

The Executive Chef oversees the daily operations of six culinary kitchens and the Stewarding Department to ensure exceptional dining experiences. They are responsible for leading, coaching, and developing a large culinary team while managing fiscal targets and maintaining high quality standards.

Requirements

Candidates must have at least 10 years of culinary experience, including 5 years in a senior leadership role within a luxury hotel or Michelin-starred environment. A proven track record in managing large brigades, food safety programs, and achieving fiscal and operational targets is required.

Benefits

• Health insurance
• Paramedical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Pension plan
• Group RRSP
• Food and beverage discount program
• Discounted hotel room rates
• Complimentary work meals
• TransLink monthly pass reimbursement
• Complimentary hotel stay
• Leadership development

Listed skills

• Food safety · Preferred
• Budgeting · Preferred
• Inventory Control · Preferred
• Quality Control · Preferred
• Communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Menu development
• Kitchen management
• Food safety
• HACCP
• Staff training
• Budgeting
• Inventory control
• Fine dining
• Banqueting
• Team motivation
• Strategic planning
• Quality control
• Sustainability
• Communication
• Organizational skills
• Mentorship
• Operations
• Leadership
• Innovation
• Restaurant Operation
• Organizational Skills
• Creativity
• Inventory Control
• Leadership Development
• Operations Management
• Food Safety And Sanitation
• Hazard Analysis And Critical Control Points (HACCP)
• Engagement Surveys
• Beverage Products
• Botany

Job areas

• Food & Beverage
• Management & Leadership
• Hospitality
• Environmental & Sustainability
• Executive Chef
• Chefs
• Chefs and Head Cooks

More jobs from Accor