Executive Chef

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. 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.