Responsibilities

• Lead the day-to-day operations of the various kitchens, through an active presence on the floor, leading your teams to deliver service excellence
• In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments: a la carte kitchen(s), Banqueting, Afternoon Tea, Garde Manger, Fairmont Gold and Staff Cafeteria
• Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and labour cost
• Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions
• Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols
• Highly involved in sourcing products and building relationships with local vendors
• Represent the Empress at external events
• Collaborate with other departments to ensure effective operat...