Executive Chef

About the role

The Executive Chef at Fairmont New Orleans will oversee all culinary operations in a high-volume, luxury hotel setting. The position requires previous leadership experience in the culinary field and a strong understanding of various cuisines.

Responsibilities

• Comply with Fairmont standards and regulations to ensure safe and efficient operations
• Offer professional, engaging, and friendly service to guests
• Lead a culinary team in producing high-quality food products
• Develop and prepare new signature items for the hotel and special events
• Plan and develop menus considering factors like product availability, cost, marketing, and business volume
• Assign prices for daily menus to achieve net profit
• Ensure proper preparation and presentation of food items across all outlets
• Oversee daily kitchen activities including preparation, sanitation, inventory, reporting, and cost control
• Support environmental initiatives by seeking organic food options
• Attend F&B meetings, BEO meetings, and departmental meetings
• Communicate with engineering about any physical maintenance issues
• Promote professional work habits and foster a respectful, collaborative, and empowered team environment
• Ensure adherence to the department's budget and cost control measures
• Hire and conduct performance reviews for kitchen staff
• Provide and encourage ongoing training and development for employees
• Follow and enforce fire safety policies and hotel regulations
• Seek opportunities to increase revenue

Qualifications

• Previous leadership experience in the Culinary field required
• Journeyman’s papers or international equivalent preferred
• Diploma or certification in a Culinary discipline preferred
• Complete knowledge of classical, contemporary, and international cuisines
• Technical knowledge in banquet food production and presentation
• Computer literacy in Microsoft Windows applications
• Strong interpersonal and problem-solving skills
• Highly responsible and reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Ability to focus on guest needs and remain calm and courteous

Physical Demands

• Lifting: Under 20 lbs - 10% of work time
• Carrying: Under 20 lbs - 10% of work time
• Pulling: Over 20 lbs - 10% of work time
• Sitting: 30% of work time

Additional Information

All your information will be kept confidential according to EEO guidelines.