Executive Chef

AccorHotel • New Orleans, LA

1d

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.

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

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees