Executive Chef

4 days ago


San Antonio, Texas, United States Omni Hotels Full time

Job Summary:

The Omni Hotels & Resorts is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen leadership, you will be responsible for overseeing the daily operations of our kitchens, ensuring a high standard of cleanliness and hygiene, and maintaining the highest quality of food production.

Key Responsibilities:

  • Food Production: Manage the daily production, preparation, and presentation of all food for the hotel's restaurants and room service, ensuring a consistent and high-quality product that meets Omni standards.
  • Team Management: Supervise and motivate a team of kitchen staff, providing coaching, training, and development opportunities to ensure they have the skills and knowledge to excel in their roles.
  • Labor and Food Cost Control: Monitor and analyze labor and food costs, preparing reports and schedules to ensure budgets are met or exceeded while maintaining quality standards.
  • Menu Development: Assist the Executive Chef in creating, costing, and implementing new menus, seasonal specials, and banquets.
  • Leadership: Assume the responsibilities of the Executive Chef in their absence, ensuring seamless kitchen operations and maintaining high standards.
  • Scheduling: Schedule staff according to budget and business forecast, ensuring adequate coverage and minimizing labor costs.
  • Sanitation and Safety: Oversee the proper handling and tracing of banquet food returns, direct sanitation of kitchen facilities and equipment, and ensure compliance with EcoSure and health code standards.
  • Equipment Maintenance: Ensure all kitchen equipment is in good working order, and direct proper maintenance of walk-in coolers.
  • Quality and Service: Provide support and leadership to achieve high Medallia food quality scores, and ensure staff understands and executes expectations within guidelines.
  • Administrative Tasks: Check and control sign-in and sign-out procedures for kitchen staff, and perform other job-related duties as assigned.

Requirements:

  • At least 2 years of previous culinary management experience in a high-volume, full-service Four Diamond kitchen.
  • Proven culinary skills and ability to lead, develop, and motivate staff.
  • Excellent written and verbal communication skills, organizational skills, and computer literacy.
  • Banquets experience required, with a strong understanding of food trends and concepts.
  • Basic mathematical skills and ability to create and understand financial reports.
  • Ability to work a flexible schedule, including weekends and holidays.
  • College education and/or culinary degree preferred.

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