Kitchen Manager

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Kitchen Manager, your expertise in kitchen administrative taks would elevate our efficiency while your leadership inspires and fosters our Culinary talent.

Summary of Responsibilities:

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• organizes and maintains filing system, files correspondence and other records
• assure communication and coordination between Culinary & all other hotel departments
• checks/ edits payroll daily, processes payroll weekly, updates Dayforce, monitors OT, generates reports and assists in preparing forecasts
• prepares and updates weekly schedule, updates Dayforce, call employees to cover shifts
• attend meetings, committees and take minutes
• enter purchase orders daily in Birchstreet
• prepare reports for accounting, senior management
• participate in committees and communicate to the culinary team
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Operational culinary and line support as directed or needed.
• Other duties as assigned

Qualifications:

• Previous experience is an asset
• minimum 5 years experience in a professional work environment
• be an expert in oral and written communication
• have exceptional organizational and multi-tasking abilities
• Must show diplomacy and excellent judgment and discretion in handling sensitive data and confidential information.
• Proficiency in Microsoft Office; Excel, Word, Powerpoint and Outlook is a must.
• knowledge of the hospitality industry is preferred
• Fluent in Spanish is a plus
• have strong administrative skills, a passion for people, and the desire to become part of our exceptional team
• Previous leadership experience in the culinary field required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

Visa Requirements: Must be legally authorized to work in the United States. 

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  By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

   

   

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