Chef De Cuisine, Brown's Beach House

As a Chef de Cuisine, you will show your leadership and interpersonal strengths to maximize the Food and Beverage Operations and ensure an exceptional guest journey. 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. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Chef De Cuisine, you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products.What you will be doing:Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:   Create unforgettable experiences for our guestsConsistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesOversee Culinary Operations for outlet kitchens, including Brown’s Beach House and Hale Kai with Beach & Pool serviceConduct meetings, menu briefings and daily shift briefings to Kitchen Colleagues Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food productionCost menus accuratelyAct as a creative force in menu developmentCommunicate and assist the Executive Sous Chef & Executive Chef in creating innovative productsLiaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback Maintain cleanliness and proper rotation of product in chillers Balance operational, administrative and Colleague needsEnsure all Kitchen Colleagues are aware of standards and expectations 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 Thorough knowledge of food products, standard recipes and proper preparationAnalyze, forecast data, and make judgments to ensure proper payroll and production control.Supervise staff and accomplish goals on a timely basisFollow all safety and sanitation policies when handling food and beverageOther duties as assigned