About this role
Position Summary
The Restaurant Executive Chef is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back-of-house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Restaurant Executive Chef partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.
Key Responsibilities
Operational Setup
Collaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure equipment installation and sanitation standards comply with health regulationsOversee soft openings and grand openings to evaluate service efficiency, quality, and guest satisfactionMaintain flexibility and composure in a high-pressure opening environment, including extended hours as neededCulinary Leadership & Execution
Maintain the highest standards of food quality, presentation, consistency, and executionLead menu execution and contribute to menu development, including seasonal and daily specialsEnsure all food is prepared in accordance with food safety regulations, company standards, and service timelinesSupervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standardsExpedite service to ensure accuracy, quality, and timely delivery of all dishesRoutinely taste and evaluate food to ensure freshness and operational excellenceOperations & Financial Performance
Manage food and labor costs to achieve budgeted targetsMaintain accurate inventory controls, minimize waste, and ensure proper product utilizationOversee ordering and receiving processes to ensure all products meet quality and safety standardsReview monthly financial performance, including P&L results, with the Executive ChefEnsure accurate payroll practices and timekeeping compliance for back-of-house colleaguesTeam Leadership & Development
Lead, inspire, and develop Sous Chefs, Pastry Chef, and all back-of-house colleaguesOversee recruitment, onboarding, training, and ongoing development of the culinary teamCreate and manage weekly schedules to ensure appropriate staffing levels and operational efficiencyConduct performance evaluations and provide coaching to support colleague growth and developmentPartner with People & Culture to ensure fair and consistent application of disciplinary proceduresFoster a positive, respectful, and inclusive work environmentGuest Experience
Support front-of-house operations and engage with guests to ensure exceptional dining experienceConduct table visits and respond to guest feedback to continuously improve service and satisfactionBuild relationships with repeat guests to enhance loyalty and personalized hospitalityHealth, Safety & Compliance
Ensure cleanliness, organization, and maintenance of all back-of-house areasEnforce all food safety, sanitation, and health regulations in compliance with local laws and company standardsConduct regular safety training and respond promptly to sanitation or safety concerns.Complete all incident, accident, and food safety reports accurately and in a timely manner.Monitor product handling procedures, including temperature controls, storage, and spoilage preventionEnsure all kitchen equipment is properly maintained, and operational concerns are addressed promptlyAdministrative Responsibilities
Complete weekly management and colleague schedulesMaintain accurate monthly inventory and reportingEnsure full knowledge of and compliance with all company policies and procedures Demonstrated understanding and application of basic mathematical principles, including percentages and cost calculationsProven expertise in all back-of-house culinary positions and operationsExcellent written and verbal communication, leadership, and problem-solving skillsAbility to work effectively in a fast-paced, high-volume environmentAbility to lead and develop team members while supporting operational needsStrong organizational, multitasking, and time-management skillsGood manual dexterity and the ability to frequently lift and/or move up to 50 pounds
Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. In addition to being part of a world-class luxury hospitality brand, team members enjoy a comprehensive benefits package designed to support their health, well-being, and financial future, including:
Medical, Dental, and Vision InsurancePaid Time Off and Holiday Pay401(k) Retirement Savings PlanEmployee Assistance Program (EAP)Colleague Dining ProgramCareer Growth and Development OpportunitiesRecognition and Rewards ProgramsOur Values
Respect:
We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.
Excellence:
We make genuine connections, and we cherish every opportunity to make the people around us feel special.
Belonging:
We celebrate our differences. We support each other and we always stand together.
Empowerment:
We have authority to take initiative and anticipate moments that create unforgettable experiences.
Integrity:
We build trust through mutual respect and being authentic.
Diversity & Inclusion
Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.