Join the team at Fairmont Washington, D.C., Georgetown and surround yourself with luxury and comfort in the heart of the fashionable West End. Our hotel is perfectly situated between the White House and historic Georgetown, offering world travelers and locals alike the ideal backdrop for unforgettable experiences. With spacious guestrooms and a stunning central garden courtyard, our property reflects the brilliant colors of nature throughout. Our colleagues take pride in delivering exceptional service, creating genuine connections that make our guests feel right at home. As part of the Accor family, you'll have the opportunity to grow and learn every day, with a brand that matches your personality and a commitment to diversity and inclusion. Dare to challenge the status quo and join us in writing the next chapter of tomorrow's hospitality. Visit https://careers.accor.com/ to explore limitless possibilities and discover the life that awaits you at Accor. #BELIMITLESS
Position Description:

Reporting to the Director, Food & Beverage, the Executive Chef’s primary responsibility is to ensure a high quality food product by supervising all chef’s and assistant’s in all phases of food production. 

Objectives/ Accountabilities:

• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Consistently offers professional, engaging and friendly service
• Lead an outstanding culinary team of 20 - 40 persons in a high volume, first class hotel
• Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation
• Develop and prepare new signature items for the Hotel and/or special functions
• Update menus as necessary, assist catering sales on all special menu’s and price structure
• Enforce a safe work environment by upholding the safety standards
• Works in strict collaboration with the Chief Steward in order to uphold the cleanliness and the hygiene necessary in the Kitchen.
• Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature)
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report.
• Review and approve weekly pay roll.
• Support environmental initiatives by, when possible, seeking organic food options.
• Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings
• Communicate to engineering any physical maintenance problems.
• Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment
• Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.)
• Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews.
• Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training
• Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide.
• Other duties as assigned.

Qualifications:

• Previous leadership experience in the Culinary field required
• Journeyman’s papers or international equivalent preferred
• Diploma Certification in a Culinary discipline preferred
• Complete knowledge of classical, contemporary and international cuisine
• Technical knowledge in banquet food production and presentation
• Computer literate in Microsoft Window applications
• Strong interpersonal and problem solving abilities
• Highly responsible and reliable
• Ability to work well under pressure in a fast paced environment, long hours may be required
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all time

Physical Demands:

• Lifting-Under 20lbs 10% of Work Time
• Carrying- Under 20lbs 10% of Work Time
• Pulling- Over 20lbs 10% of Work Time
• Sitting – 30% of Work Time
• Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures

Please apply through the following link: https://careers.accor.com/global/en/job/REF19664Q/Executive-Chef