Executive Chef, OAK Long Bar + Kitchen

Fairmont Copley Plaza Boston; Boston (MA); On-site; USD 75,000 - 100,000; Full time

Job summary

Fairmont Copley Plaza Boston is seeking a Regional Talent Acquisition Manager to oversee culinary operations and training. The candidate will work closely with the General Manager to ensure high Food & Beverage standards, driving outstanding service and guest experiences.

Qualifications

• Previous experience in a culinary management/ supervisory role.
• Experience managing union employees.
• Ability to work effectively under pressure.

Responsibilities

• Ensure Food & Beverage standards are maintained.
• Train and manage restaurant kitchen staff.
• Drive customer loyalty through excellent service.

Skills

Culinary Management

Training and Development

Communication

Problem Solving

Team Collaboration

Job description

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Regional Talent Acquisition Manager, North East and Mid Atlantic, Fairmont Hotels and Resorts

Job Description

You will work closely with the General Manager in our OAK Long Bar + Kitchen to create a luxurious experience for our guests. Join our Culinary leadership team in motivating, training, and managing our restaurant kitchen.

What you will be doing:

• Ensure Food & Beverage standards are maintained
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items by colleagues for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Strategize on new products and service offerings while creating unforgettable experiences for our guests
• Active floor management and order expediting driving the service vision to drive customer loyalty and outstanding service results
• Ensure all colleagues are trained and held accountable for brand standards
• Demonstrate confidence when addressing issues as they arise
• Consistently have a presence with colleagues
• Take responsibility to uphold the cleanliness, maintenance and storage procedures
• Effectively report back to F&B Management team on daily happenings, needs and observations in the department
• Execute opening and closing checklists

Review daily reports to be current with VIPs and special groups, communicate special requirements and monitor execution

Qualifications

• Previous experience in a culinary management/ supervisory role required
• Previous experience managing union employees required
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must maintain composure and objectivity under pressure
• Must be effective in handling problems in the workplace including anticipating, preventing, Identifying and solving problems as necessary

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Customer Service and Business Development

• Industries

  Hospitality and Food and Beverage Services

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