Luxury Hotel Executive Chef - Banquets, Menu Innovation

Fairmont; Austin (TX); On-site; USD 120,000 - 180,000; Full time

Job summary

Fairmont Austin, a premier luxury hotel in downtown Austin, seeks an experienced Executive Chef to lead the culinary team across banquet, restaurant, and lounge operations. You will elevate menus, develop recipes, and drive gastronomic excellence while inspiring talent.

The role requires a minimum of 10 years hospitality experience with 5 years in management at luxury properties; 3 years in Executive Chef positions; strong cost controls and health-and-safety oversight.

Qualifications

• Minimum 10 years hospitality experience with 5 years in management at luxury and large hotel experience.
• Executive Chef position with at least 3 years in similar role preferred.
• Valid trade qualifications.
• Strong organizational skills to manage large banquet/event operations.
• Excellent written and oral communication skills.
• Team player capable of coaching and motivating staff.
• Knowledge of menu engineering and quality control.

Responsibilities

• Oversees daily kitchen operations and sets direction for the culinary department.
• Contributes to and executes financial forecasts and budgets to help exceed F&B targets.
• Maintains proper inventory control and ordering practices.
• Strives for high guest satisfaction scores and positive hotel culture metrics.
• Leads menu development and implementation for banquet, restaurant and lounge menus.
• Leads kitchen and department head meetings and training initiatives.

Skills

Culinary leadership

Menu development

Budgeting & cost control

Staff training

Health & safety

Education

Hospitality degree

Trade qualifications

Job description

Fairmont Austin, a premier luxury hotel in downtown Austin, seeks an experienced Executive Chef to lead the culinary team across banquet, restaurant, and lounge operations. You will elevate menus, develop recipes, and drive gastronomic excellence while inspiring talent.

The role requires a minimum of 10 years hospitality experience with 5 years in management at luxury properties; 3 years in Executive Chef positions; strong cost controls and health-and-safety oversight.