Job Description

Executive Pastry Chef

Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team's commitment to safe, efficient operations and exceptional cuisine.Reporting to the Executive Chef as Executive Pastry Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Austin. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.

Hotel Overview:

Fairmont Austin offers 1048 guest rooms and suites along with 140,000 square feet of meeting and event space. Our restaurants and bars include Garrison fine dining, Revue dining hall, Fulton Lounge, Rules and Regs Pool and Bar, and Good Things Coffee Shop. This is your opportunity to be part of this new iconic hotel in one of the fastest growing markets in the US.

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 pastry department
- Contribute to and execution of 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
- Meeting or exceed goals as identified through employee engagement surveys and hotel culture
- Leading initiatives to guarantee Guest Satisfaction Scores, LQA and Reputation performance score are overachieved
- Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
- Executive Pastry Chef will ensure the kitchen is maintained in optimum condition according to local health and safety laws and Fairmont/Accor standards
- 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
- Delegation, planning and communication with subordinate culinary leaders
- Will be the key player in menu development and implementation of banquet, restaurant and lounge menus with consideration to concept, food trends, Guest Satisfaction results & food cost
- Lead kitchen and department head meetings

- Minimum of 10 years hospitality experience with 5 years' experience at the management level with luxury and large hotel experience
- Valid trade qualifications
- Exceptional organization skills to manage a large banquet and event 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
- Proficient understanding of labor costs and productivity
- 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