Chef De Cuisine - All Day Dining Fairmont Hotels & Resorts

About Fairmont Hotels & Resorts

Job Description

The successful candidate will report to the Executive Sous Chef and will have the following responsibilities and essential job functions: - Showcasing artistic culinary talents through menu design - Leading the local market restaurant industry with trend-setting food offerings - Advancing knowledge, skills, and abilities while sharing them with others - Making key operating decisions that impact the F&B offering for the restaurant - Training a team of diverse and professional colleagues to deliver on the dining experience - Ensuring food culture and food safety in the restaurant - Being a key leader in the hotel operations team - Overseeing daily Culinary operation and setting the team and menu direction - Collaborating with the PR and Marketing team to grow Garrison revenues through social and other marketing campaigns - Preparing financial forecasts and budgets for the Restaurant team, including ordering products and scheduling team members - Ensuring proper inventory control and ordering practices - Setting and overseeing goals identified through employee engagement surveys - Leading initiatives to guarantee Guest Satisfaction Scores are achieved - Training and developing culinary team members, focusing on team leads, food presentation, and preparation methods - Ensuring the kitchen is maintained in optimum condition - Supporting and providing direction for menu development and implementation with consideration for banquet concept, food trends, Guest Satisfaction results, and food cost - Actively participating in kitchen and department head meetings Qualifications: - Creative, self-motivated, detail-oriented, and well-organized - Product and quality obsessed with good knowledge of menu engineering and design - A team player with the ability to train, coach, and motivate employees - Experience leading a fast-paced culinary operation - Strong leadership and communication skills - Previous experience scheduling a large culinary team - Understanding of labor costs and productivity - Knowledge of calculating food cost, conducting food inventories, and understanding inventory turnover - Minimum of 3 years in a similar role Our Commitment To Diversity & Inclusion: We are an inclusive company with an ambition to attract, recruit, and promote diverse talent.,