Job Description

Summary of Responsibilities

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

• Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
• Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
• Ensuring proper inventory control and ordering practices are utilized
• Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
• Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
• Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
• In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition
• Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
• Instrumental in running a department that meets Health & Safety committee objectives
• Lead the kitchen in the absence of the Executive Chef
• Will be the key player in menu development and implementation of menus with consideration to concept, food trends, Guest Satisfaction results & food cost
• Actively involved in kitchen and department head meetings

Qualifications

Qualifications

• This position is ideally suited to the individual who sees this position leading to an Executive Chef role in the future
• Preferably in an Executive Sous Chef position or has held a Senior Sous Chef/ Chef de Cuisine position a minimum of 3 years
• Valid trade qualifications
• Exceptional organization skills to manage a large food and beverage operation
• Excellent oral and written communication skills
• A team player with the ability to train, coach and motivate employees.
• Product and quality obsessed with good knowledge in menu engineering and design.
• Previous experience scheduling of a large culinary team
• Basic understanding of labor costs and productivity
• Well versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
• Understanding of safe work practices and initiatives to reduce or eliminate accidents
• Self-motivated, detail oriented and well organized with creative flair.

Required Education and Experience

• Minimum 3 years leadership experience in a luxury, high volume hotel.

Additional Information

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.

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

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.

Our commitment to Diversity & Inclusion
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.