Garrison Executive Chef

AccorHotel•Austin, TX

About The Position

Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following: Showcasing your artistic culinary talents through your menu design Leading the local market restaurant industry with trend setting food offerings Strives to advance his/her 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 Restaurant 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 Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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 his/her 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 Restaurant 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