Executive Chef

Why work for Accor?
We are far
more than a worldwide leader. We welcome you as you are and you can find a job
and brand that matches your personality. We support you to grow and learn every
day, making sure that work brings purpose to your life, so that during your
journey with us, you can continue to explore Accor’s limitless
possibilities.

By joining Accor, every chapter of your story is yours
to write and together we can imagine tomorrow's hospitality. Discover the life
that awaits you at Accor, visit https://careers.accor.com/

Do
what you love, care for the world, dare to challenge the status quo!
#BELIMITLESS

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.

Â

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