Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $82,100.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401k
complimentary shift meal
employee discount
Learning and Development Programs
Career development opportunities
Performance bonus
Job Description
Fairmont Dallas is a prestigious hotel located in the vibrant Arts District of downtown Dallas. This renowned establishment offers 545 elegant guestrooms and suites, complemented by over 73,000 square feet of flexible meeting space, making it a premier destination for business and leisure travelers alike. With over 50 years of history, Fairmont Dallas has been the venue for countless civic, social, cultural, convention, and corporate events, setting the stage for memorable experiences. Known for its blend of luxury, comfort, and exceptional service, Fairmont Dallas prides itself on creating welcoming environments that meet the diverse needs of its guests.
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Job Requirements
- high school diploma or equivalent
- minimum 5 years culinary management experience in full service hotel or restaurant
- culinary degree or apprenticeship completed
- sanitation certification required
- cpr certification required
- bilingual skills preferred
- proficiency in property management and point of sale systems
- excellent interpersonal and communication skills
- strong organizational and leadership abilities
- ability to work flexible hours including weekends and holidays
- ability to stand for extended periods
- knowledge of health and safety regulations
- commitment to quality and guest satisfaction
- physical ability to handle kitchen operations and equipment
- familiarity with menu development and food cost controls
Job Qualifications
- 5 years experience in a similar position at a full service hotel or restaurant
- culinary college degree or apprenticeship
- fluency in a second language preferably Spanish
- sanitation certificate (food service manager)
- good coordination
- cpr certification
- ability to input and access information in the property management system, computers, point of sales system
- previous guest relations training
- artistic talent
- ability to work all stations in kitchen
- fluency in English both verbal and non-verbal
- compute basic arithmetic
- provide legible communication
- knowledge of food cost controls
- experience with all products and food ingredients
- operate, clean and maintain kitchen equipment
- plan and develop menus and recipes
- ability to perform job functions with attention to detail, speed and accuracy
- prioritize and organize
- clear thinking, calm problem solving and good judgement
- ability to follow directions thoroughly
- understand guest service needs
- work cohesively with co-workers as part of a team
- work with minimal supervision
- maintain confidentiality of guest and hotel information
- ascertain and provide departmental training needs
- direct staff performance and follow up with corrections
Job Duties
- manage all aspects of the kitchen and kitchen personnel
- ensure quality preparation of all menu items and proper food handling and storage
- coordinate purchase and inventory of all food
- assist in menu development
- maintain approved food and labor costs
- comply with all departmental policies, service procedures, and standards
- maintain knowledge of equipment use and maintenance
- anticipate and respond to guest needs promptly
- maintain positive guest relations
- be familiar with hotel services and local attractions
- resolve guest complaints
- monitor cleanliness, sanitation, and organization of work areas
- review daily activities including housecount, forecasted covers, catering, purchases, meetings, appointments, VIP guests
- prioritize and assign production tasks
- review daily menu and provide feedback
- attend various department meetings
- review banquet event orders and post function sheets
- communicate changes to assignments
- review purchase orders and requisition supplies
- ensure proper storage and quality of received products
- coordinate with executive steward on equipment and sanitation
- enforce staff attendance and grooming standards
- ensure all opening and closing duties meet standards
- stock kitchen work areas adequately
- maintain updated recipes, schedules, and plating guides
- monitor staff performance and rectify deficiencies
- work on line during service
- manage inventory shortages and utilize excess items efficiently
- observe guest reactions and coordinate with service staff
- conduct regular kitchen walkthroughs
- enforce health regulations and safety standards
- instruct staff on equipment use and safety
- complete and submit maintenance repair orders
- develop new menu items and recipes
- assist catering department
- supervise colleague cafeteria food preparation
- minimize waste
- foster cooperative work climate
- provide staff feedback and handle disciplinary actions
- conduct performance reviews
- document and follow up on shift information
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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