Executive Chef

5 days ago

Davenport, Florida, United States Omni Hotels Full time
Job Title: Executive Chef - Luxury Resort

Job Summary:

We are seeking an experienced Executive Chef to join our team at Omni Hotels. As a key member of our culinary team, you will be responsible for the overall direction and management of our kitchen operations, ensuring exceptional food quality and service standards.

Key Responsibilities:
  • Financial Management:
    • Assist in budgeting and controlling food costs, payroll, and overheads.
    • Monitor and report variances from budget, providing recommendations for remedial action.
  • Product Control:
    • Ensure guest satisfaction through the smooth operation of day-to-day kitchen activities.
    • Maintain control of purchasing and receiving standards.
    • Work closely with the storeroom manager and food and beverage controller to establish and maintain purchasing and receiving standards.
    • Test and evaluate products for quality, yield, holding qualities, market price, and wastage usage of leftovers.
    • Control requisitioning of food quantities by forecasting volume to achieve maximum profitability.
    • Oversee the creation of recipes and production methods.
    • Work with the banquet chef to compile new banquet menus when required.
  • Essential Functions:
    • Inspect all food service outlets during service time to ensure correct standards are maintained.
    • Control equipment and schedule maintenance.
  • Marketing:
    • Maintain an up-to-date knowledge of local and international market trends to create food products that satisfy guest needs and maximize sales opportunities.
    • Maintain an up-to-date knowledge of competitors' food production and offerings.
    • Assist in promoting in-house sales activities, such as culinary festivals, chef specialties, and culinary competitions.
  • Staffing:
    • Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
    • Interview and recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
    • Oversee the training and development of all kitchen staff, ensuring effective on- and off-the-job training.
    • Be aware of state legislation in employment and industrial relations.
  • Administration:
    • Establish effective and efficient office procedures for handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
  • Executive Duties:
    • Perform all duties applicable to a department manager within the hotel.
    • Actively participate in the critical path task sheet for the food and beverage department.
    • Conduct and attend all required department meetings.
  • Hotel-Specific Essential Functions:
    • Be personally involved in VIP Power Sites.
    • Monitor and oversee student training programs.
    • Attend recruiting trips to culinary schools and community colleges.
    • Attend pre-con meetings.
    • Interact with meeting planners and assist in menu planning.

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