Company Description

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.

Company Description

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 positive 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 understand

📌 Executive Chef (Vancouver)
🏢 Fairmont Hotels and Resorts
📍 Vancouver