Job DescriptionWhat is in it for you:- Wonderful company culture - our colleagues are at the heart of all we do
- Excellent training with the opportunity to build a successful career
- Career development opportunities with national and international promotion opportunities
- Learning programs through our Academies designed to sharpen your skills
- Ability to make a difference through our Corporate Social Responsibility activities
- Employee benefit card offering discounted rates at Accor properties worldwide and additional benefits for Fairmont and Raffles colleagues
- Exclusive Employee and Friends & Family Discounts at Fairmont Empress
- Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
- Complimentary meal during your shift through our Colleague Dining Program
- Complimentary uniform laundering
- Access to our comprehensive benefits and wellness programs, including extended healthcare benefits and RMT, dental, vision.
- Complimentary counseling, wellness sessions, financial and family planning through our Employee Assistance Program
- Access to our company-matched Defined Contribution Pension Plan (DCPP)
- Opportunity to develop your talent through coaching and our Leadership Mentoring Programs
- Opportunity to participate in our Leadership Incentive Program
- Competitive salary starting at $95,000
What you will be doing: Reporting to the Executive Chef; and working in partnership with the Restaurant Chef and Banquet Chef, you will be responsible for the creative direction and execution of all pastry related operations for the Fairmont Empress and Victoria Conference Centre.
You will design menus that reflect the Fairmont Empress' position as leader in Pacific North West cuisine. Working with the local farmers and culinary artisans of Vancouver Island, you will curate on brand and trend setting culinary experiences for local and in house guests.
- Lead the day to day operations of the pastry kitchen, through an active presence on the floor, leading your teams to deliver service excellence
- In collaboration with the other culinary leaders; oversee the entirety of the Pastry department. Banqueting, Afternoon Tea, Venues, Fairmont Gold, Staff Cafeteria and 'Empress at Home' to go programs.
- Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost
- Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.
- Maintain food safety and sanitation of the pastry kitchen, through industry leading food safety protocols.
- Highly involved in sourcing products and building relationships with local vendors
- Represent the Empress at external events
- Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences
- Train and lead the pastry team, ensuring they have the skills, training and tools to deliver world class culinary experiences
- Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the dessert menu and can speak with guests comfortably about menu items, ingredients, and techniques.
- Personally engage with clients and guests, ensuring exceptional culinary experiences
- Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback for pastry related items
- Participate in the recruitment and onboarding of new colleagues
- Promote the growth and development of internal talent
- Pro-actively participate in colleague engagement initiatives
- Adhere to all Company policies, procedures and values
- Other duties as assigned
QualificationsYour experience and skills include:This position is ideally suited to the individual who has a demonstrated progressive work history, is ambitious and career minded. With the goal to grow with Accor Hotels.
The pastry shop at the Empress is a very busy from scratch operation, a current Executive Pastry Chef in a similar operation would be best suited for this role. Alternatively, candidates with a strong progressive work history and a minimum of 2 years' experience as Pastry Sous Chef in a similarly sized pastry shop would be considered. A combination of both standalone restaurant and luxury hotel experience is an asset.
- Previous leadership experience in a luxury hotel environment within North America is considered a strong asset, with a solid understanding of luxury hospitality service standards, guest expectations, and operational excellence.
- Leadership experience in a unionized environment is considered a strong asset, with a proven ability to foster collaborative labour relations and effectively lead, coach, and develop high-performing teams.
- Demonstrated passion for cuisine, guest experience and colleague engagement
- A strong understanding of local food products and current culinary & pastry tends
- Experience managing in a unionized environment is considered an asset
- Food Safe level 1 or VIHA recognized equivalent certification
- Interprovincial Red Seal or equivalent certification
- Proven organizational skills; managing in a busy multiple outlet environment
- Self-motivated, detail oriented and well organized, excellent work ethic with a high degree of responsibility
- Excellent oral and written communication skills
- Computer literate; well versed in Microsoft Office applications
- Proven ability to work in a fast-paced, customer service driven environment
- A team player with the ability to train, coach, build relationships and motivate employees.
- Practical understanding of productivity and labour cost
- Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
- Demonstrated ability to effectively manage inventory, purchasing, and par stock levels, with experience forecasting and adapting inventory requirements to support seasonal business fluctuations while maintaining quality, cost controls, and operational excellence
- Understanding of safe work practices and initiatives to reduce or eliminate accidents
- Proven ability to drive revenues and profit, without sacrificing colleague and customer experiences
- Strong interpersonal and problem solving abilities
- Ability to taste all food products
- Ability to physically perform the duties of the Pastry Chef
Additional InformationPhysical Aspects of Position (include but are not limited to): Frequent standing and walking, Frequent bending and kneeling, Frequentcarrying and lifting
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
