WHAT’S IN IT FOR YOU?

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do
• The only luxury hospitality group to be awarded Great Place to Work® Canada
• The opportunity to have fun at work alongside passionate hoteliers
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs
• Complimentary duty meal in our colleague dining room
• Complimentary hotel stay for two through our BE OUR GUEST program
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide
• Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability and DEI Committees
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP)
• Reimbursement program for TransLink monthly pass or YVR Employee Parking pass
• Up to $100 per year in safety footwear allowance
• Up to $200 per year in tool reimbursement allowance
• Competitive salary starting at $85,000 with annual compensation review
• Opportunity for additional earnings through Leadership Incentive Program
  Job Description

Collaboration & Guest Experience

• Maintain open communication with F&B Managers and Culinary teams to address guest feedback and operational updates
• Interact with clients and the Catering team to ensure successful execution of events
• Strive to exceed guest satisfaction targets including food quality, variety, and timeliness of servic

Leadership & Culinary Excellence

• Lead day-to-day culinary operations, ensuring exceptional food quality and consistency across all outlets
• Collaborate daily with the Executive Chef to align on operational goals and challenges
• Inspire, guide, and mentor a team of culinary professionals through performance management, feedback, and ongoing training
• Chair monthly departmental communication meetings and conduct regular one-on-one and performance reviews
• Foster a respectful, inclusive, and motivating work environment focused on teamwork and discipline

Menu Innovation & Quality Control

• Elevate menu offerings through recipe development and continuous culinary innovation
• Oversee food preparation and presentation standards for Banquets, In-Room Dining, Restaurants, and VIP events
• Partner with F&B managers to create and execute successful promotions and guest experiences
• Ensure consistency in food portioning, purchasing specifications, and quality control

Operations & Financial Performance

• Monitor labor, food, and operating costs; implement effective cost control and revenue-generating strategies
• Manage staff scheduling, vacation planning, and labor standards using Watson tools
• Conduct daily kitchen walk-throughs and liaise with the Chief Steward for cleanliness and sanitation
• Lead all required Health Audits and spot checks and ensure compliance with provincial requirements

Collaboration & Guest Experience

• Maintain open communication with F&B Managers and Culinary teams to address guest feedback and operational updates
• Interact with clients and the Catering team to ensure successful execution of events
• Strive to exceed guest satisfaction targets including food quality, variety, and timeliness of service

Qualifications