Executive Chef de Cuisine

For more than a century, Hamilton Princess & Beach Club is Bermuda's only luxury urban resort. Our world-class accommodations, internationally revered modern art collection, celebrated restaurants, luxurious spa, and more, are why we appeal to Bermuda’s luxury travelers, as well as our magical team of colleagues.

Here at the iconic “Pink Palace” we embrace the spirit of being unique, passionate, and pleasant, while keen on turning moments into memories for our guests – the Fairmont way. 

As a member of our Princess Team, all Heartists are valued and recognized, the same as our guests and local communities. Consider joining us, if you enjoy:

• Connecting guests to the extraordinary place we call home.
• Discovering a broad offering of career paths
• Learning and thriving among a group of international hospitality professionals
• Being passionate about people and attentive to the world - we are globetrotters!
• Going beyond the walls of our hotel to support our community.
• Taking pride in our differences

Then this could be THE perfect opportunity for you, and we cannot wait to welcome you.

#WeAreHamiltonPrincess

We are hiring an ambitious Executive Chef de Cuisine to join and lead a high caliber team at our signature restaurant - Intrepid.

We are looking for a chef who is determined to grow their career and develop not only their own competitive skills but that of their team as well. You should be strong in leadership, creativity and have a solid background in Steakhouses, Butchery and ideally also knowledge of Raw Bar and Sushi cuisines. Open Fire and Charcoal cooking would be a great bonus skill set to have.  A love of people and top-quality products is a must, alongside a willingness to always strive for improvement.

This is a rare, not to be missed, opportunity to join us in a role covering all aspects of running a fast paced and highly skilled kitchen. We are looking for someone with a passion for excellent standards and experience with high-volume service.

Reporting to the Executive Chef/Executive Sous Chef, the responsibilities and essential job functions include, but are not limited to, the following:

• Lead and manage the day-to-day culinary operations to ensure the highest level of service and guest satisfaction is achieved
• Develop and prepare menus focusing on quality, creativity, presentation and satisfaction of high guest expectations
• Contribute to the profitability of the Food & Beverage division through strategic and innovative promotional initiatives and regular assessment of the food product vs. value perceived
• Ensure adequate cost control by utilising proper scheduling techniques, minimisation of waste, proper allocation of food products and inventory control
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results and implement remedial action plans as required
• Ensure food safety and hygiene practices are consistently utilized by culinary and stewarding colleagues engaged in food preparation and kitchen cleanliness
• Ensure that colleagues are trained in and consistently practice safe equipment / tool handling techniques
• Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
• Demonstrate Fairmont core values in all interactions
• Develop and maintain close and effective working relationship with all supporting departments
• Work cohesively with the Front of House team to ensure a seamless and cooperative operation
• Follow and ensure compliance with all corporate, hotel, departmental and safety policies and procedures
• Lead and participate in hiring, managing and training of the culinary team
• Participate in hotel committees
• Perform other job related duties and projects as assigned

• Passion for great food and a proven track record of creativity and innovation in food preparation is required
• At least four years of kitchen experience in similar position in award-winning Seafood and Steak concept free standing restaurant/ international five-star
• Stable and progressive work history; Strong work ethic
• Passionate about fresh seafood, grilling and meat
• Open Fire and Charcoal cooking knowledge an asset
• Experience in raw bar and sushi concepts is a plus
• Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required
• Knowledge and understanding of purchasing, internal controls and culinary support systems
• Demonstrated ability to schedule and manage staff to support both our service level commitments and labor cost goals
• Demonstrated knowledge of HAACP standards and compliance with all food handling regulations; current HACCP/ServeSafe certification is strongly preferred
• Strong communication, leadership, and conflict resolution skills
• Proven skill in effectively leading a multi-culturally diverse culinary team
• A proven motivator -  able to manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results
• Current First Aid/CPR certification is an asset
• Computer literacy with MS Office programs is essential

Physical Aspects of Position (include but are not limited to):

• Environmental Stress: Incumbent  must be capable of walking, standing, reaching in a hot, busy atmosphere for long periods of time (minimum of 8 hours per shift)
• Physical effort: May not lift weights over 50lbs. 
• Visual Effort: Medium