Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
What’s in it for you:
- Competitive Salary
- Paid Time Off
- Medical, Dental and Vision Insurance, 401K
- Employee benefit card offering discounted hotel rates in Accor worldwide
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities
- Discounted rates at in house gym
- Employee Assistance Program
- Discounted rates on local city bikes membership
- Discounted Pet Insurance
- Life & ADD insurance
- Short term Disability Insurance
Rate of Pay: $70,000-85,000 per annum
- Review the Banquet Event Orders and produce daily production sheets required to ensure the production of the food items in accordance with standards in a timely and efficient fashion.
- Build and maintain excellent working relationships with key departments’.
- Build a cooperative and cohesive team by leading by example.
- Actively participates in training of culinary skills to junior staff and apprentices
- Assist in creating and ensure adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met
- Manage food production and minimize food waste, ensure proper rotation, labeling, and storing of food in order to reduce food cost expense.
- Ensure all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
- Responsible for the day to day operations of the Banquet kitchen and ensure guest satisfaction of all Banquet functions in the hotel
- Effective onboarding & development of your team, including ongoing performance feedback and coaching as needed
- Manage departmental payroll, scheduling and additional administration duties
- Daily ordering of all food production requirements for the department
- Responsible for the kitchen operation in the absence of the Executive Chef
- Attends requested Pre – Cons to represent the culinary team on the banquet operation
- Ensure compliance and adherence to health, safety, sanitation, alcohol and emergency procedures.
- Coordinate pre-shift and monthly meetings to ensure ongoing effective communication with the team.
- Embrace the Fairmont values while mentoring the team to support internal committees and events
- Any other duties as assigned