Executive Chef at Accor

Sonoma, California, United States -

Full Time

Start Date

Immediate

Expiry Date

23 May, 26

Salary

137500.0

Posted On

22 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Food Quality Control, Culinary Operations, Cost Control, Health and Safety Standards, Staff Training, Payroll, Scheduling, Client Menu Design, Food Purchasing, Public Relations, Classical Cuisine, Contemporary Cuisine, International Cuisine, Spa Cuisine, Banquet Production

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" What is in it for you: Employee discounts on hotel rooms, dining, and spa experiences at Accor and Fairmont properties worldwide Flexible and competitive healthcare benefit plans designed to meet the unique needs of you and your family, starting the first of the month following 30 days of employment 401(k) plan with a 100% match on the first 4% of employee contributions, plus eligibility to participate in the hotel’s Executive Deferred Compensation Plan, potentially bringing the total employer match up to 5% Eligible to participate in Accor’s Senior Leadership Incentive Program Learning programs to promote growth and development unlocking your full potential 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 Job Description Responsible for ensuring the nutritional integrity and quality of the food served. Develops menus and determines food specifications in order to ensure that there are creative menus in all outlets. Directs all culinary departments to ensure proper product handling, preparation procedures, expedition of banquet functions, customer satisfaction and cost control. Prepare monthly forecasts and assists in the development of annual budget in all culinary areas. Conducts inspections of all culinary workstations to ensure that all health and safety standards are followed. Directs training of all staff with regards to food preparation to ensure qualified staff and consistency of all food preparations. Performs all administrative tasks such as payroll and scheduling. Prepares and conducts monthly colleague communication meetings to increase staff awareness, share information, conducts required monthly training and to discuss quality standards. Assists the catering department with the design of client menus and the development of future business. Monitor the food purchasing process and assists the purchasing manager with accurate and timely needs for food purchasing. Act as Public Relations and community liaison Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have 5 years experience as an Executive Chef at a resort property. Complete knowledge of classical, contemporary, international and Spa cuisine. Technical knowledge in banquet food production and presentation. Excellent communication skills with and emphasis on training and coaching. Ability to conform to the highest standards established in the culinary profession. Must possess extensive culinary training and preparation background Must possess a minimum of five years as a Executive Chef. Management experience at a quality resort, hotel or restaurant Food handling/sanitation certificate Ability to work an 8hr shift in a hot and noisy environment. Stand continuously during the shift Intermittently bend, stoop, reach, and twist Intermittently lift product and equivalent Occasionally carry product and equipment The work environment characteristics described here are representative of those and employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Continuous exposure to heat Occasional exposure to dust, cold, and water Occasional exposure to fumes Intermittent exposure to noise Salary Range of $110,000-$137,500 Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Fairmont Sonoma Mission Inn & Spa is an Equal Opportunity Employer EOE/M/F/V/D.Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Compensation: USD110000 - USD137500 - yearly

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Responsibilities

The Executive Chef is responsible for ensuring the nutritional integrity and quality of all food served, developing creative menus across all outlets, and directing all culinary departments to ensure proper handling, preparation, banquet execution, customer satisfaction, and cost control. This role also involves preparing forecasts, assisting with budgets, conducting safety inspections, directing staff training, and handling administrative tasks like payroll and scheduling.