Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,700.00 - $94,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Employee wellness programs
Job Description
Fairmont Hotels & Resorts is a distinguished luxury hotel brand known globally for its exceptional hospitality and dedication to creating unforgettable guest experiences. With a workforce exceeding 30,000 colleagues worldwide, Fairmont exemplifies commitment to providing premier service while cultivating a culture of excellence, innovation, and attention to detail. Fairmont Hotels & Resorts seamlessly blends tradition and modernity, offering guests unparalleled comfort, sophisticated amenities, and personalized service in iconic locations around the world.
This role is based at the upcoming Fairmont New Orleans, which will feature 250 luxurious guest rooms, four distinct food and beverage venues, a rooftop pool with pa... Show More
This role is based at the upcoming Fairmont New Orleans, which will feature 250 luxurious guest rooms, four distinct food and beverage venues, a rooftop pool with pa... Show More
Job Requirements
- Previous leadership experience in the culinary field required
- Journeyman's papers or international equivalent preferred
- Diploma certification in a culinary discipline preferred
- Complete knowledge of classical, contemporary and international cuisine
- Technical knowledge in banquet food production and presentation
- Computer literate in Microsoft Window applications
- Strong interpersonal and problem-solving abilities
- Highly responsible and reliable
- Ability to work well under pressure in a fast-paced environment, long hours may be required
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Job Qualifications
- Previous leadership experience in the culinary field required
- Journeyman's papers or international equivalent preferred
- Diploma certification in a culinary discipline preferred
- Complete knowledge of classical, contemporary and international cuisine
- Technical knowledge in banquet food production and presentation
- Computer literate in Microsoft Window applications
- Strong interpersonal and problem-solving abilities
- Highly responsible and reliable
- Ability to work well under pressure in a fast-paced environment, long hours may be required
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Job Duties
- Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations
- Consistently offers professional, engaging and friendly service
- Lead an outstanding culinary team in a high volume, luxury hotel
- Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation
- Develop and prepare new signature items for the Hotel and/or special functions
- Effectively 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 demonstration
- Executive Steward reports to this role
- Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen
- Supervise 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 report
- Review and approve weekly payroll
- Support environmental initiatives by, when possible, seeking organic food options
- Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings
- Communicate to engineering any physical maintenance problems
- Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
- Ensure 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 reviews
- Direct involvement with ongoing employee training and development
- continuously provides and/or encourages employees in opportunities for internal and external training
- Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide
- Seek opportunities to increase revenues
- Other duties as assigned
Job Location
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