Garrison Executive Chef

Summary of Responsibilities:

Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following:

• Showcasing your artistic culinary talents through your menu design
• Leading the local market restaurant industry with trend setting food offerings
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Making key operating decisions that impact the F&B offering for the restaurant
• Training a team of diverse and professional colleagues to deliver on our dining experience
• Responsible for the food culture and food safety of the restaurant
• Being a key leader in the hotel operations team 
• Oversees daily culinary operations and sets the direction of the team
• Works in conjunction with the PR and Marketing team to grow Garrison revenues via social and other marketing campaigns
• Preparation of financial forecasts and budgets for the Restaurant team including ordering of product and scheduling of team members
• Ensuring proper inventory control and ordering practices are utilized
• Sets and oversees the goals as identified through employee engagement surveys
• Leading initiatives to guarantee Guest Satisfaction Scores are achieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Restaurant Executive Chef will ensure the kitchen is maintained in optimum condition
• Instrumental in running a department that meets Health & Safety committee objectives
• Will support and provide direction for the menu development and implementation of menus with consideration to banquet concept, food trends, guest satisfaction results & food cost
• Actively involved in kitchen and department head meetings

 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications: 

• Creative, self-motivated, detail oriented and well organized
• Product and quality obsessed with good knowledge in menu engineering and design
• A team player with the ability to train, coach and motivate employees.
• Experience leading a fast-paced culinary operation
• Strong leadership and communication skills
• Previous experience scheduling of a large culinary team
• Understanding of labor costs and productivity
• Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over

Physical Demands

This position requires:

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 50 lbs.
• Occasional kneeling, pushing, pulling.
• Occasional ascending or descending ladders, stairs and ramps.

Your team and working environment:
A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One

Our commitment to Diversity & Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Fairmont Austin is proud to be an Equal Opportunity Employer.  EOE/M/F/D/V