Executive Chef

Situated atop the scenic bluffs overlooking Santa Monica Beach, Fairmont Miramar Hotel & Bungalows is just a stone’s throw away from some of Southern California’s best attractions including Santa Monica Pier and its historic carousel as well as Third Street Promenade — famous for its fine restaurants, live entertainment, movie theatres, shopping, local artists’ scene and a weekly farmer’s market.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Career development opportunities with national and international promotion opportunities. The sky is your limit
• Pay Rate: $175,000-$185,000 USD Gross annually

Reporting to the Director of Food & Beverage responsibilities and essential job functions include but are not limited to the following:

• Oversee daily operations of all Kitchens
• Role models our service promises and ensures all direct reports have a keen focus on delivery of our service essentials
• Responsible for maintaining staffing levels through proactive recruiting
• Ensure that performance management and colleague training/development occurs in a timely and consistent manner
• Consistently offer professional, friendly and proactive guest service while supporting Colleagues
• Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
• Maintain labor schedules according to forecast, adjusts staffing according to daily volume and emergencies to minimize labor cost
• Responsible for supervision, training and development of staff must be able to make decision and work independently within the parameters of position’s responsibilities.
• Maintain knowledge of and comply with all departmental/hotel policies, procedures and service standards
• Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices
• Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived
• https://careers.accor.com/global/en/job/executive-chef-in-fairmont-miramar-hotel-and-bungalows-santa-monica–jid-51755