Passion for great food and a proven track record of creativity and innovation in food preparation is required
At least four years of kitchen experience in similar position in award-winning Seafood and Steak concept free standing restaurant/ international five-star
Stable and progressive work history; Strong work ethic
Passionate about fresh seafood, grilling and meat
Open Fire and Charcoal cooking knowledge an asset
Executive Chef de Cuisine at Accorhotel
Experience in raw bar and sushi concepts is a plus
Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required
Knowledge and understanding of purchasing, internal controls and culinary support systems
Demonstrated ability to schedule and manage staff to support both our service level commitments and labor cost goals
Demonstrated knowledge of HAACP standards and compliance with all food handling regulations; current HACCP/ServeSafe certification is strongly preferred
Strong communication, leadership, and conflict resolution skills
Proven skill in effectively leading a multi-culturally diverse culinary team
A proven motivator - able to manage all aspects of team members' performance towards achieving exceptional guest service and employee satisfaction results
Current First Aid/CPR certification is an asset
Computer literacy with MS Office programs is essential
Physical Aspects of Position (include but are not limited to):
Environmental Stress: Incumbent must be capable of walking, standing, reaching in a hot, busy atmosphere for long periods of time (minimum of 8 hours per shift)
Physical effort: May not lift weights over 50lbs.
Visual Effort: Medium
Benefits
Vision insurancePerformance bonus
Additional Information
Summary of Responsibilities:
We are hiring an ambitious Executive Chef de Cuisine to join and lead a high caliber team at our signature restaurant - Intrepid.
We are looking for a chef who is determined to grow their career and develop not only their own competitive skills but that of their team as well. You should be strong in leadership, creativity and have a solid background in Steakhouses, Butchery and ideally also knowledge of Raw Bar and Sushi cuisines. Open Fire and Charcoal cooking would be a great bonus skill set to have. A love of people and top-quality products is a must, alongside a willingness to always strive for improvement.
This is a rare, not to be missed, opportunity to join us in a role covering all aspects of running a fast paced and highly skilled kitchen. We are looking for someone with a passion for excellent standards and experience with high-volume service.
Reporting to the Executive Chef/Executive Sous Chef, the responsibilities and essential job functions include, but are not limited to, the following:
Lead and manage the day-to-day culinary operations to ensure the highest level of service and guest satisfaction is achieved
Develop and prepare menus focusing on quality, creativity, presentation and satisfaction of high guest expectations
Contribute to the profitability of the Food & Beverage division through strategic and innovative promotional initiatives and regular assessment of the food product vs. value perceived
Ensure adequate cost control by utilising proper scheduling techniques, minimisation of waste, proper allocation of food products and inventory control
Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and employee satisfaction results and implement remedial action plans as required
Ensure food safety and hygiene practices are consistently utilized by culinary and stewarding colleagues engaged in food preparation and kitchen cleanliness
Ensure that colleagues are trained in and consistently practice safe equipment / tool handling techniques
Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
Demonstrate Fairmont core values in all interactions
Develop and maintain close and effective working relationship with all supporting departments
Work cohesively with the Front of House team to ensure a seamless and cooperative operation
Follow and ensure compliance with all corporate, hotel, departmental and safety policies and procedures
Lead and participate in hiring, managing and training of the culinary team
Participate in hotel committees
Perform other job related duties and projects as assigned
Accorhotel · Hamilton, Pembroke Parish, Bm