Executive Chef

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The Executive Chef is responsible for providing strategic and operational leadership for all culinary operations at Fairmont Copley Plaza, overseeing the Banquet Kitchen and OAK Long Bar Kitchen. This role ensures the consistent delivery of exceptional food quality, innovative culinary experiences, and operational excellence while maintaining the highest standards of luxury hospitality.

The Executive Chef leads all aspects of food production, menu development, food safety, cost management, colleague engagement, and culinary innovation. Working closely with Food & Beverage leadership, Sales & Marketing, and hotel operations, the Executive Chef drives guest satisfaction, financial performance, and the continued success of the hotel's culinary program.

Key Responsibilities

Culinary Leadership

• Direct all culinary operations for Banquets and OAK Long Bar Kitchen, ensuring exceptional quality, consistency, and presentation.
• Develop seasonal menus, specialty offerings, banquet menus, and restaurant features that reflect Fairmont's luxury brand standards and local culinary trends.
• Maintain standardized recipes, portion controls, production methods, and presentation standards.
• Ensure all food is prepared and served according to company specifications and luxury service expectations.
• Continuously evaluate menus and offerings to improve quality, efficiency, and guest satisfaction.

Operations Management

• Oversee all phases of food production from purchasing through service.
• Plan and coordinate production to meet forecasted business levels for restaurant, catering, and special events.
• Ensure efficient kitchen operations through proper scheduling, workflow planning, and labor management.
• Maintain exceptional sanitation, cleanliness, organization, and workplace safety throughout all kitchen areas.
• Ensure compliance with all local, state, and federal food safety regulations.

Leadership & Talent Development

• Lead, coach, mentor, and inspire the culinary leadership team and kitchen colleagues.
• Supervise Executive Sous Chefs, Sous Chefs, Chef de Cuisine, and all culinary team members.
• Recruit, train, develop, and retain a high-performing culinary team.
• Conduct regular performance evaluations and provide ongoing coaching and professional development opportunities.
• Foster a positive, respectful, and collaborative workplace culture that supports colleague engagement and continuous improvement.
• Promote compliance with hotel policies, collective bargaining agreements where applicable, and Fairmont standards.

Financial Management

• Manage departmental budgets while achieving financial and operational objectives.
• Monitor food cost, labor cost, inventory levels, waste reduction, and purchasing practices to maximize profitability.
• Analyze financial performance and implement strategies to improve efficiencies while maintaining quality.
• Work closely with purchasing to ensure proper product quality, vendor relationships, and inventory controls.

Banquets & Events

• Partner with the Event Sales, Event Services and Event Operations teams to execute exceptional banquet and catered events.
• Ensure seamless culinary execution for weddings, galas, conferences, VIP functions, and special events.
• Collaborate with event teams to customize menus and accommodate dietary restrictions and guest preferences.

Restaurant Operations

• Partner with restaurant leadership to enhance the dining experience at OAK Long Bar Kitchen.
• Develop creative menu concepts and seasonal promotions that drive guest satisfaction and revenue.
• Monitor restaurant performance and continually improve culinary offerings based on guest feedback and business trends.

Collaboration & Guest Experience

• Work collaboratively with Hotel Leadership and other departments to ensure operational excellence.
• Maintain a visible presence during service periods and major events.
• Interact with guests, respond to feedback, and ensure prompt resolution of culinary concerns.
• Support hotel initiatives, brand programs, sustainability efforts, and community engagement opportunities.

Starting salary range is USD $135,000-$150,000 annually

Qualifications

• Minimum 5-7 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef in a luxury hotel, resort, or high-volume restaurant.
• Proven experience managing both banquet and restaurant culinary operations.
• Strong leadership skills with the ability to develop, motivate, and retain high-performing teams.
• Demonstrated expertise in menu development, food costing, labor management, purchasing, and inventory controls.
• Thorough knowledge of food safety regulations, sanitation practices, and HACCP principles.
• Exceptional organizational, communication, and problem-solving skills.
• Ability to thrive in a fast-paced, luxury hospitality environment while maintaining exceptional quality standards.
• Culinary degree or equivalent professional training preferred.
• ServSafe Manager Certification (or ability to obtain upon hire).
• Experience working in a unionized environment and familiarity with collective bargaining agreements is highly preferred

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot kitchen environments.
• Flexibility to work evenings, weekends, holidays, and varying schedules based on business demands.

All your information will be kept confidential according to EEO guidelines.