Executive Chef Lead

3 weeks ago

Vancouver, British Columbia, Canada Accor Full time

About the Role:

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Fairmont Hotel Vancouver. As a key member of our culinary team, you will be responsible for leading the day-to-day operations of our kitchen, ensuring the highest standards of quality and service are maintained.

Key Responsibilities:

  • Provide direction and leadership to the culinary team, ensuring smooth and efficient operations.
  • Meet daily with the Executive Chef to discuss operational challenges and successes.
  • Lead daily food and beverage briefings to ensure all team members are informed and aligned.
  • Promote a positive and professional work environment, fostering mutual respect and trust among team members.
  • Utilize strong interpersonal and communication skills to lead, influence, and encourage others.
  • Actively participate in weekly chef meetings to share ideas and opinions.
  • Provide guidance and direction to the culinary team, setting performance goals and standards, and monitoring performance to provide timely and meaningful feedback.
  • Ensure proper scheduling of vacation time for culinary colleagues, while effectively managing labor standards.
  • Control labor and operating expenses through effective planning, budgeting, and purchasing decisions.
  • Set up control systems to ensure quality, portion consistency, and proper purchasing specifications.
  • Monitor and review operating criteria, developing an awareness of the importance of food preparation and quality.
  • Ensure proper hygiene and safety protocols are followed at all times.
  • Lead culinary EcoSure audit spot checks and complete time/temperature control sheets as required.
  • Complete monthly one-on-ones, probation, and annual reviews of kitchen managers as required.
  • Conduct daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward as needed.
  • Ensure consistent on-the-job training sessions are completed for all culinary colleagues and leaders.
  • Liaise daily with Food and Beverage Managers and the culinary team to maintain open lines of communication and relay guest feedback.
  • Partner with Food and Beverage Managers to create innovative and successful promotional ideas.
  • Strive to improve all food preparations, presentations, and menu selections.
  • Strive to achieve and surpass Voice of the Guest targets, including food quality, menu content, variety of menu, and timeliness of service.
  • Chair monthly departmental communication meetings with culinary colleagues.
  • Create food menus for banquets, in-room dining, and restaurant.
  • Meet with storekeepers to ensure quality and par levels are maintained.
  • Actively walk the hotel to ensure all restaurant, in-room dining, banquet, and meeting room food quality and set-ups are maintained.
  • Interact closely with the catering department to assist in coordinating event food and meeting with clients.
  • Ensure all VIP visits are handled and prioritized properly.
  • Continually expand on our current food product to lead our colleagues to the next level.
  • Actively recruit talent to strengthen our culinary team's skill set.

Requirements:

  • Minimum 4 years' experience in the capacity of Sous Chef.
  • Previous experience as a Banquet Chef in a hotel environment is a strong asset.
  • Diploma or certification in a culinary discipline is an asset.
  • Red Seal Certification (Cook) is required or international equivalent required.
  • Valid Food Safe certification required.
  • Previous luxury hotel experience required.
  • Proven track record of cost control, including food, equipment, labor, and wastage to meet the goals and the hotel's financial goals.
  • Experience managing colleagues in a unionized environment is an asset.
  • Computer literate in Microsoft Windows applications required.
  • Strong interpersonal and problem-solving abilities.
  • Highly responsible and reliable.
  • Ability to work well under pressure in a fast-paced environment.
  • Ability to work cohesively as part of a team.
  • Ability to focus attention on guest needs, remaining calm and courteous at all times.

Physical Aspects of the Position:

  • Shared office space with Food and Beverage leaders.
  • Regular standing and walking throughout shift.
  • Regular lifting and carrying up to 30 lbs.
  • Regular kneeling, pushing, and pulling.
  • Frequent ascending or descending ladders, stairs, and ramps.

Visa Requirements:

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

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