executive chef

The Vancouver Airport Marriott Hotel offers guests the best of many worlds: the luxury of an upscale Hotel experience just minutes to the Vancouver International Airport, the convenience of being located in the heart of Richmond, British Columbia's many business districts, and the pleasure of residing steps from plentiful shopping and unforgettable cultural experiences. Guests can simply relax and enjoy a restful sleep in one of our 236 stylish guest rooms or connect with family and friends in the Great Room; featuring flavors of the West Coast at our restaurant 75 West Coast Grill. At the Vancouver Airport Marriott Hotel, we are about building new and exciting relationships and our values reinforce our commitment to cultivate meaningful connections with our guests and one another. The Vancouver Airport Marriott is managed by Larco Hospitality.

*Position Overview*

As a valuable member of the Hotel Leadership team; the Executive Chef is responsible for the effective day-to-operations of the Culinary Department. Partnering with the Food & Beverage Director; the Executive Chef will contribute to the strategic direction of the Food & Beverage department. The Executive Chef along with the Sous Chef, will partner with Human Resources in overseeing the hiring and training of all Culinary Associates. This individual works to establish an open and collaborative relationship with all associates and business partners. The Executive Chef is committed to ensuring the success and engagement of all culinary associates through company training and development initiatives.

*The Responsibilities of the Executive Chef include (but are not limited to)*

• Leads the creative development of menus and new concepts for the Food & Beverage outlet, Banquets and Events based on Company, location and industry trends by monitoring and introducing innovation in response to market research and demand, Guest Service Survey (GSS) responses and according to organizational goals
• Responsible for maintaining food quality and consistency in presentation

• Responsible for leading ongoing enhancements regarding preparation and production standards and with regard to the selection of food products to ensure guest satisfaction is upheld
• Strategic management of cost controls and productivity including management of labor and food/supply costs

• Ensures safety standards are held in the highest regard in compliance with Vancouver Coastal health and according to Marriott brand standards and/or other relevant authorities
• Provides support and leadership in managing other areas of Food and Beverage including front of house, Banquets, & Events

• Ensures kitchen associates receive ongoing training and performance reviews in alignment with departmental goals including ongoing training and development of the Sous Chef
• Actively assists in the selection, training and development of all Culinary Associates

• Partners with Food & Beverage, Events and Sales teams to maximize the potential for business growth and successful execution of events and meetings
• Partners with Food & Beverage team to launch menu tastings, roll out, and training initiatives

• Performs payroll responsibilities
• Actively supports the Hotel?s social media platforms, showcasing promotions and opportunities to engage with followers and promote the food & beverage outlets and banquet & events departments

• All other duties assigned by the General Manager

*The Successful Candidate will have the following*

• Must have a minimum of 4 years? experience in a comparable management role in a similar capacity with experience in banquets and events
• A positive and inspiring leader, experienced in coaching and developing others

• Experienced in menu development and active within the industry and food scene to be able to effectively contribute to marketing strategy, cost and labor controls
• Willingness and a passion to obtain ongoing training and education in the industry as required

• Strong