Executive Chef/Kitchen Manager
The successful applicant will be responsible for overall operation of the Fairmont kitchen. This position will oversee all kitchen functions including but not limited to supervising a staff of 25 team members, training, menu item design, food costing and control, inventory control, facility cleanliness and scheduling. The successful candidate will ensure that resort standards are upheld, food is properly prepared and presented, portions are correct and prepared timely. Food cost control, waste management, labor efficiency and meeting budget goals are priorities for this position. Meeting and exceeding the expectations of resort diners is a critical priority.
The Fairmont kitchen prepares breakfast, lunch and dinner for the Springwater Café, and a formal dining room menu for the evening meal period in the Waters Edge Dining Room. Additionally, Fairmont has a large conference center with a large banquet menu. Meals with attendees 50-100 is common, with larger banquets with less frequency.
A successful candidate for this position will have 5 or more years of progressively responsible kitchen management experience, with experience in menu item design and progressively responsible supervisory experience. Formal culinary training is preferred, but not required.
Fairmont offers a competitive salary, 401k retirement, health insurance and other benefits. Resumes can be emailed to firstname.lastname@example.org