Lead six culinary kitchens in Vancouver with luxury hotel leadership, fine dining expertise, and HACCP knowledge at Fairmont Pacific Rim. Shape memorable guest experiences through disciplined culinary operations.

As Executive Chef, you will oversee culinary and Stewarding operations across Botanist, Lobby Lounge and Raw Bar, In Room Dining, and Banquets. You will lead menus, standards, training, fiscal performance, sustainability, and colleague engagement while supporting exceptional dining experiences. The role reports to the Executive Operations Manager.

Key Responsibilities:

- Oversee daily operations of six culinary kitchens and Stewarding
- Lead Botanist’s culinary program and develop food and beverage menus
- Coach culinary teams and oversee training programs
- Maintain quality, safety, equipment,



and HACCP standards
- Manage fiscal responsibilities, inventory control, and culinary initiatives

Requirements:

- Minimum 10 years’ experience across the culinary field
- Minimum five years as Executive Chef or Chef de Cuisine
- Luxury hotel, Michelin-starred, or similar-caliber kitchen experience
- Leadership experience with large culinary brigades
- Knowledge of Japanese restaurant operations and banqueting

Bring executive culinary leadership, creative menu development, HACCP expertise, and team development to Fairmont Pacific Rim’s Vancouver kitchens.

📌 Executive Chef Luxury Hotel Vancouver
🏢 Fairmont Hotels and Resorts
📍 Vancouver