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Executive Chef

Date Posted
5th February 2018
Hospitality, Tourism & Food Service
Job Type
Not Disclosed

Job Summary

The successful candidate will be responsible for a team of over 150 employees and ensure that all food is consistently created, prepared and presented to exacting quality standards for 10 Food & Beverage areas as well as Banquets.

Job Description

The responsibilities and essential job functions include but are not limited to the following:

  • Managing and coordinating the daily operations of all kitchens
  • Developing the department's strategic plan
  • Preparing, managing the annual budget and reporting variances
  • Managing relationships and contracts with vendors
  • Analyzing market needs and trends and accordingly customize menus, balancing local cultural traditions with international dining requirements
  • Developing, managing and directing menu planning for all Food & Beverage areas
  • Developing training programmes for all kitchen colleagues, including safety and tool handling techniques
  • Managing the Stewarding Department
  • Managing the Culinary Apprenticeship programme
  • Developing training programmes to include hygiene, health and safety and equipment and tools' safety techniques 
  • Maintaining exceptional standards of cleanliness and food safety
  • Ensuring all kitchen equipment is operating efficiently and maintaining an effective preventative maintenance programme
  • Managing inventory including maintaining a scheduled control programme
  • Recruiting, training, scheduling, developing and managing team; including conducting performance evaluations and appropriate departmental orientation
  • Managing and prioritizing assigned projects
  • Managing queries and complaints promptly; implementing corrective actions as required
  • Participating and leading various meetings and committees
  • Preparing related reports
  • Developing and maintaining collaborative relationships with all stakeholders
  • Ensuring total compliance with all operational standards, policies and procedures, including health & safety
  • Other duties as assigned



  • Red Seal, Certified Chef de Cuisine designation, Culinary Arts Diploma or equivalent certification required
  • Minimum of 3 years successful experience as an Executive Chef in a luxury hotel/resort catering to immense volumes of business
  • Excellent budget development/management skills
  • Proven leadership, management and team development skills with a record of developing highly motivated, cross-trained teams
  • Proven organization, prioritization, multi-tasking, problem-solving, strategic planning, negotiation and administrative skills
  • Exceptional communication, customer service and interpersonal skills
  • Knowledge of FOODSAFE and workplace hazardous materials
  • CPR and First Aid certification an asset and/or willing to certify
  • Proficient with MS Office required


Visa Requirements:  Non-Bermudian candidates will need to qualify for a Bermuda Department of Immigration work permit applied for by Fairmont Southampton.

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