Executive Chef

Company Description

Fairmont 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.

What 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 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
• https://careers.accor.com/global/en/job/executive-chef-in-fairmont-new-orleans-new-orleans-united-states-jid-74601