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Culinary Operations Manager
2 months ago
Company Overview
Join us in the movement towards sustainable hospitality at our eco-friendly hotel, which features Vancouver's inaugural green roof and a thriving honey bee apiary. You will play a crucial role in enhancing Fairmont Waterfront's esteemed reputation, recently honored as the 2nd Best Hotel in Canada by Conde Nast readers. Our hotel offers a blend of relaxed luxury, stunning waterfront views, and proximity to iconic attractions.
Why Choose Fairmont Waterfront?
- Strong commitment to sustainability and community engagement.
- Over half of our leadership team, including executive roles, are women.
- A diverse workforce representing more than 60 nationalities.
- Advocates for the LGBTQSIA+ community with inclusive facilities and ongoing diversity training.
- Industry-leading leadership and learning programs available through our Academies.
- Attractive benefits including travel discounts at over 5300 Accor hotels, meal subsidies, and comprehensive health coverage.
- One complimentary stay through our Be Our Guest Program.
- Competitive salary starting at $85,000, based on experience.
Position Overview
Culinary Operations Manager
As the Culinary Operations Manager at Fairmont Waterfront, you will guide a team of culinary experts, providing innovative culinary direction to craft unforgettable dining experiences for our guests. Your expertise in kitchen management will be evident in the satisfaction of our guests and the engagement of your colleagues. Our culinary ethos emphasizes continuous improvement and respect for both our team and the ingredients we use, all while prioritizing our guests' experiences.
Key Responsibilities
Reporting to the Director of Culinary & Beverage, you will collaborate closely to oversee the Culinary Program at Fairmont Waterfront.
- Manage daily kitchen operations with a hands-on approach, ensuring service excellence.
- Collaborate with fellow culinary leaders to oversee all culinary and stewarding departments, supporting hotel Food and Beverage operations.
- Supervise the Stewarding Department, including scheduling, labor management, and performance oversight.
- Participate in budget management through purchasing, inventory control, and labor management.
- Enhance revenue and profitability through strategic menu design and promotional initiatives.
- Ensure compliance with food safety and sanitation standards.
- Engage in sourcing and establishing relationships with local suppliers.
- Represent the Culinary Program at external events.
- Work with other departments to ensure seamless hotel operations and exceptional guest experiences.
- Train and mentor the culinary team, equipping them with the necessary skills and tools.
- Engage with guests to ensure outstanding culinary experiences.
- Address guest feedback proactively to meet or exceed satisfaction metrics.
- Participate in the recruitment and onboarding of new team members.
- Foster the development of internal talent.
- Engage in social media and public relations efforts to promote our Food and Beverage offerings.
- Lead the kitchen in the absence of the Executive Chef/Culinary Director.
- Adhere to all company policies and values.
- Perform other duties as assigned.
Qualifications
Required Experience and Skills:
- At least 5 years of experience in a Senior Sous Chef, Restaurant Chef, or Chef de Cuisine role, with a blend of restaurant and luxury hotel experience preferred.
- Demonstrated passion for culinary arts, guest satisfaction, and team engagement.
- Strong knowledge of local food products and culinary trends.
- Food Safe Level 1 or equivalent certification.
- Interprovincial Red Seal or equivalent certification is an asset.
- Proven organizational skills in a high-volume, multi-outlet environment.
- Self-motivated, detail-oriented, and highly responsible.
- Excellent communication skills, both verbal and written.
- Proficient in Microsoft Office applications.
- Ability to thrive in a fast-paced, customer-focused environment.
- Team-oriented with the capability to train and motivate staff.
- Understanding of productivity and labor cost management.
- Knowledge of food cost calculations.
- Familiarity with safe work practices to minimize accidents.
- Proven ability to drive revenue while maintaining high standards for team and guest experiences.
- Strong interpersonal and problem-solving skills.
- Ability to taste and evaluate food products.
- Physical capability to perform the duties of the Culinary Operations Manager.
Physical Requirements:
- Continuous standing and walking throughout shifts.
- Frequent lifting and carrying of items up to 30 lbs.
- Occasional kneeling, pushing, pulling, and lifting.
- Occasional climbing of stairs and ladders.
Additional Information
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian Work Authorization.
Commitment to Diversity & Inclusion: We are dedicated to fostering an inclusive environment and aim to attract, recruit, and promote diverse talent.
Why Work for Accor?
We are more than just a global leader; we welcome you as you are. At Accor, you can find a role that aligns with your personality while supporting your growth and learning every day. Together, we can shape the future of hospitality. Discover the opportunities that await you at Accor.
Embrace what you love, care for the world, and dare to challenge the status quo #BELIMITLESS