Executive Chef at The Fairmont Hotel

Company DescriptionCompany DescriptionFairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.Hotel Overview:Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter.Job DescriptionWhat do we expect from you?Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production.Objectives/ Accountabilities:Comply at all times with Fairmontstandards and regulations to encourage safe and efficient hotel operationsConsistently offers professional, engaging and friendly serviceLead an outstanding culinary team in a high volume, luxury hotelBe innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparationDevelop and prepare new signature items for the Hotel and/or special functionsEffectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstrationExecutive Steward reports to this roleWorks in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchenSupervise Chefs in all phases of the food production function ensuring adequate operations in all outlets(i.e. plate presentation, food portion size, visual appeal, taste, and temperature)Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost reportReview and approve weekly payrollSupport environmental initiatives by, when possible, seeking organic food optionsAttend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetingsCommunicate to engineering any physical maintenance problemsPromote professional work habits that will develop an environment of respect, integrity, teamwork, and empowermentEnsure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.)Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviewsDirect involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external trainingFollows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee GuideSeek opportunities to increase revenuesOther duties as assignedQualificationsQualifications: Previous leadership experience in the Culinary field requiredJourneyman's papers or international equivalent preferredDiploma Certification in a Culinary discipline preferredComplete knowledge of classical, contemporary and international cuisineTechnical knowledge in banquet food production and presentationComputer literate in Microsoft Window applicationsStrong interpersonal and problem-solving abilitiesHighly responsible and reliableAbility to work well under pressure in a fast-paced environment, long hours may be requiredAbility to work cohesively as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all timePhysical Demands: Lifting-Under 20lbs 10% of Work TimeCarrying- Under 20lbs 10% of Work TimePulling- Over 20lbs 10% of Work TimeSitting - 30% of Work TimeWork Environment- Exposure to humidity, dust, noise, hot and cold temperaturesAdditional InformationAll your information will be kept confidential according to EEO guidelines.