Executive Chef - Garrison

Fairmont Hotels & Resorts; Austin (TX); On-site; USD 110,000 - 150,000; Full time

Job summary

Fairmont Austin is seeking an Executive Chef to lead the culinary team, shaping menu design and overseeing daily kitchen operations to deliver exceptional dining experiences.

You will partner with marketing and events, manage food costs and inventories, ensure food safety, and mentor a diverse staff to achieve guest satisfaction. This role anchors the restaurant and hotel operations in Austin's luxury market.

Qualifications

• 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 in calculation of food cost; experience with conducting food inventories and understanding of inventory turnover.

Responsibilities

• Oversee daily culinary operations and set direction for the team.
• Lead kitchen and department head meetings.
• Develop menus with focus on trends and guest satisfaction.
• Manage food cost and inventories, budgets and forecasting.
• Train and develop culinary staff; maintain food safety.
• Collaborate with PR/Marketing to grow restaurant revenue.
• Ensure health & safety standards and kitchen maintenance.
• Ensure guest satisfaction scores via operations.

Skills

Menu design

Menu engineering

Leadership

Training & coaching

Food cost management

Kitchen operations

Communication

Job description

Your team and working environment

Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States.

Job Description

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend‑setting food offerings
• Striving to advance knowledge, skills and abilities and consistently sharing the 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
• Overseeing daily culinary operations and setting the direction of the team
• Working 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
• Setting and overseeing the goals 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
• Supporting and providing 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

Qualifications

• 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 in calculation of food cost; experience with conducting food inventories and understanding of inventory turnover

Physical Demands

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50 lbs.
• Occasional kneeling, pushing and pulling
• Occasional ascending or descending ladders, stairs and ramps

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V