Executive Chef - Luxury Hotel - Southern California (US)

A fantastic new opportunity has become available for an energetic and enthusiastic Executive Chef to lead the culinary team at a 5 Star Luxury beach Hotel in Southern California.

Summary of Responsibilities:
Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

• Ensuring the finest quality and value of food products is available and presented to guests in all areas of the hotel
• Consistently offers professional, engaging and friendly service
• Development and Preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation and guest expectations
• Ensures standards for both casual and contemporary cuisine styles; keeps current on industry trends
• Controls culinary employees' productivity within established criteria based on annual budgeted figures
• Controls all food inventories while maintaining food cost targets within the budgeted guidelines
• Development and application of Menu engineering principles in all outlets
• Ensures all aspects of health and safety are maintained, utilizing the ServSafe program as a model for health and safety within the kitchen
• Develop training programs will all kitchen employees
• Maintain and Develop Fairmont Culinary Apprenticeship program
• Ensures that all kitchen equipment is in good working order and is properly maintained and utilized
• Develop & oversee Comprehensive Action Plan based on results from the Annual Employee Opinion Survey
• Promotes and maintains a positive team role with all departments
• Promotes and emphasizes all health & safety programs
• Available and interested in media opportunities to showcase food & beverage products
• Administration of the collective agreement for the Culinary department

 Qualifications:

• Previous experience as an Executive Chef is an asset
• Minimum 8-10 years experience within all areas of culinary field including tenure as an Executive Chef or Executive Sous Chef in a similar sized property. 
• Previous experience within the California Region a definite asset.
• Proven track record as an administrator, trainer and developer, and a team player with strong communication and organizational skills with all departments
• Proven abilities in attaining targets in all key measurements (EOS, H&S,GOP and JDP)
• Demonstrated ability to build a strong Kitchen team through recruitment, training and organization
• Comprehensive understanding and working knowledge of wines and viticulture. 
• Strong leadership ability with specific strengths in quality production and innovative style
• Proven ability to achieve fiscal targets through implementation of inventory control logistics
• Working knowledge of Microsoft Word and Excel applications
• California Food Handlers Certification required.

Visa Requirements: All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA).

This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

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