Executive Chef

AccorHotel•New Orleans, LA

11d

About The Position

What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef’s primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned

Requirements

Previous leadership experience in the Culinary field required
Complete knowledge of classical, contemporary and international cuisine
Technical knowledge in banquet food production and presentation
Computer literate in Microsoft Window applications
Strong interpersonal and problem-solving abilities
Highly responsible and reliable
Ability to work well under pressure in a fast-paced environment, long hours may be required
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all time

Nice To Haves

Journeyman’s papers or international equivalent preferred
Diploma Certification in a Culinary discipline preferred

Responsibilities

Ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production
Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
Consistently offers professional, engaging and friendly service
Lead an outstanding culinary team in a high volume, luxury hotel
Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation
Develop and prepare new signature items for the Hotel and/or special functions
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen
Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature)
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report
Review and approve weekly payroll
Support environmental initiatives by, when possible, seeking organic food options
Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings
Communicate to engineering any physical maintenance problems
Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.)
Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews
Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training
Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide
Seek opportunities to increase revenues
Other duties as assigned