Executive Chef - Garrison

AccorHotel • Austin, TX

3d • Onsite

About The Position

Garrison is an award-winning, Michelin Guide restaurant that unites global flavors and local ingredients touched by fire and smoke to offer a uniquely Texas dining experience. This role reports to the Hotel Executive Chef and is responsible for leading the local market restaurant industry with trend-setting food offerings, showcasing artistic culinary talents through menu design, and making key operating decisions that impact the F&B offering for the restaurant. The Executive Chef will train a team of diverse and professional colleagues to deliver on the dining experience, and will be responsible for the food culture and food safety of the restaurant. This position is a key leader in the hotel operations team, overseeing daily culinary operations and setting the direction of the team. The Executive Chef will work in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns, and will be responsible for the preparation of financial forecasts and budgets for the Restaurant team, including ordering of product and scheduling of team members. Ensuring proper inventory control and ordering practices are utilized, setting and overseeing goals identified through employee engagement surveys, and leading initiatives to guarantee Guest Satisfaction Scores are achieved are also key responsibilities. The role involves training and development of culinary team members with an emphasis on team leads, food presentation, and preparation methods. In conjunction with other leaders, the Garrison Executive Chef will ensure the kitchen is maintained in optimum condition and will be instrumental in running a department that meets Health & Safety committee objectives. Support and direction for menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost, and active involvement in kitchen and department head meetings are also part of the role. Other duties as assigned.

Requirements

• Creative, self-motivated, detail oriented and well organized
• Product and quality obsessed with good knowledge in menu engineering and design
• A team player with the ability to train, coach and motivate employees.
• Experience leading a fast-paced culinary operation
• Strong leadership and communication skills
• Previous experience scheduling of a large culinary team
• Understanding of labor costs and productivity
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over

Responsibilities

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team
• Oversees daily culinary operations and sets the direction of the team
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Sets and oversees the goals as identified through employee engagement surveys
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Garrison Executive Chef will ensure the kitchen is maintained in optimum condition
• Instrumental in running a department that meets Health & Safety committee objectives
• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost
• Actively involved in kitchen and department head meetings
• Other duties as assigned

Benefits

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed