Executive Chef - Luxury Hotel Banquets & Menu Innovation

Fairmont Hotels & Resorts; Austin (TX); Sur place; USD 90 000 - 140 000; Plein temps

Résumé du poste

Fairmont Austin, a flagship luxury hotel, seeks an Executive Chef to lead our culinary team across banquet, restaurant and bar operations. You will shape menu development and oversee recipe creation while inspiring our culinary leaders toward exceptional guest experiences.

The role requires a minimum of 10 years hospitality experience with 5 years in management at luxury and large hotels, plus strong organization, financial acumen, and a proven track record in menu engineering.

Qualifications

• Minimum of 10 years hospitality experience with 5 years’ experience at the management level with luxury and large hotel experience.
• Executive Chef position a minimum of 3 years preferred.
• Valid trade qualifications.
• Excellent oral and written communication skills.

Responsabilités

• Oversees daily kitchen operation and sets direction of culinary department.
• Contribute to and execution of preparation of financial forecasts and budgets; instrumental in exceeding Food and Beverage targets.
• Ensures proper inventory control and ordering practices are utilized.
• Leads initiatives to guarantee Guest Satisfaction Scores, LQA and Reputation performance.
• Trains and develops culinary team members with emphasis on leadership, presentation and preparation methods.
• Maintains kitchen in optimum condition according to health and Fairmont/Accor standards.
• Leads menu development and implementation for banquet, restaurant and lounge menus.
• Leads kitchen and department head meetings.

Connaissances

Executive leadership

Menu engineering

Budget & forecasting

Staff development

Description du poste

Fairmont Austin, a flagship luxury hotel, seeks an Executive Chef to lead our culinary team across banquet, restaurant and bar operations. You will shape menu development and oversee recipe creation while inspiring our culinary leaders toward exceptional guest experiences.

The role requires a minimum of 10 years hospitality experience with 5 years in management at luxury and large hotels, plus strong organization, financial acumen, and a proven track record in menu engineering.